Perhaps you want to eat chocolate cake, but are afraid of putting on calories? And maybe you have those bananas at home that need to be consumed but you don’t feel like having them plain? What do you do? You make cake, and you eat it too, and it’s healthy as it can be! This soft, moist and fudgy Wholewheat Chocolate Banana Cake comes to your rescue. 🙂
I was wondering about how to make a cake that is healthy, without compromising on taste. I know a lot of people don’t enjoy wholewheat cakes, as they’re nuttier in flavour and denser, but I don’t mind it. And the best part is, this cake tastes so chocolaty, with the sweetness of bananas..and it’s vegan (except the frosting). I’ve also made this with urefined cane sugar, that gives it an even more nutty flavour. And truly, you can skip the frosting altogether, the cake is that yummy. The cake tastes best the next day, so I made it late last night, and wrapped it in cling-film to keep it moist, and took it out this morning and frosted it 🙂
The frosting is also something that I’ve made for the first time, as I usually prefer ganache. The recipe has been adapted from this website; I’ve just added sprinkles on top.
See how moist it is? And the best part is that since this vegan and obviously eggless, anyone can make this. It’s very, very easy and a delicious cake too!
Wholewheat Chocolate Banana Cake with Hot Chocolate Frosting
- Wholewheat Flour/Atta – 2 cups
- Sugar (Unrefined cane sugar or jaggery/gur or normal sugar) – 1 & 1/2 cups
- Natural unsweetened cocoa powder – 2/3 cup
- Baking soda – 1 & 1/2 tsp
- Distilled white vinegar – 2 tsp
- Vanilla extract – 2 tsp
- Hot water – 1 & 1/2 cups
- Oil (any flavourless oil) – 1/4 cup
- Banana puree – 1 and 1/4 cup (about 3 large bananas)
- Preheat oven to 160 C
- Grease and line or dust with flour, a 9 x 5 inch square pan or a round 23 cm tin
- Make the banana puree and keep aside.
- In a large bowl, sieve the flour, cocoa and baking soda. Whisk the dry ingredients together with a spoon until mixed. Keep aside.
- In another bowl, add the sugar. To this add the hot water.
- Mix until sugar dissolves completely and add the vanilla and vinegar, and then add the oil.
- Whisk well and add the banana puree. Whisk again until mixed.
- Now add the dry ingredients into the wet, in two batches, whisking gently until it is all mixed into a smooth batter. Don’t overmix.
- You will see bubbles appearing, meaning the soda has reacted with the batter.
- Immediately pour this into the baking dish.
- Bake for 45 to 50 minutes or until skewer inserted comes out clean.
- (Check after 35 minutes, and then bake for remaining time if needed. I needed to bake it at 160 for 35 mins and then reduced to 150 C for 15 mins)
Hot Chocolate Frosting: (these measurements are sufficient for a thin frosting)
- Whole or low-fat milk – 1 cup
- Drinking chocolate – 3 tbsp OR Cocoa powder
- Sugar – 1 tbsp (Use 2 tbsp if using unsweetened cocoa)
- Vanilla extract – 1 tsp
- Butter – 2 tsp
- Heat the milk in a saucepan and dissolve the drinking chocolate and sugar in it.
- Let it come to a boil and then simmer until it is thick enough to coat the back of a spoon.
- Stir in the vanilla and butter and switch off the heat.
- Let it cool to room temp (it will thicken)
- Arrange the cake on a cake board/stand/plate and place strips of tissue or parchment paper under its sides to catch any drips.
- Spread cooled frosting over, and use an off-set spatula to spread it over the top and sides smoothly.
- You can sprinkle chopped nuts, chocolate shavings or like me, add a dab of coloured sprinkles and enjoy a slice.