Ever since writing my cookbook (and falling in love with both creating and eating healthified, plant-based desserts), I’ve been baking my own birthday cake. It’s a celebratory ritual I enjoy, not to mention I can rest assured I will love what is underneath those candles after I blow them out.
When it comes to my perfect sweet treat, it always contains the trifecta chocolate + peanut butter + banana (I recently posted about this no-bake option with the same three ingredients). Using inspiration from a few different cakes in my cookbook, I created my ideal birthday confection.
While I do eat eggs, I prefer to substitute with flax eggs for cakes and cupcakes. I love the added nutrition and denser texture. To make one flax egg, soak 1 tablespoon of ground flax in 2 tablespoons water and allow the mixture to gel. This results in a plant-based binding agent for your baked goods.
If you do decide to make this cake, I hope you enjoy it with pleasure and celebration – celebration for desserts that can be both nutritious and delicious.
Peanut Butter Banana Chocolate Chip Cake
For the cake
- 4 flax eggs (4 tablespoons ground flax plus 8 tablespoons water)
- 3/4 cup full-fat coconut milk or unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 2 cups almond flour
- 1 cup brown rice or white rice flour
- 3/4 cup coconut sugar
- 2 tablespoons tapioca flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 overly ripe bananas
- 1/2 cup creamy peanut butter (the creamier the better!)
- 1/3 cup coconut nectar or maple syrup
- 1 teaspoon vanilla extract
- 3/4 – 1 cup dairy-free chocolate chips (Hu Kitchen Gems or Food For Life brand)
For the frosting
- 3/4 cup coconut oil room temperature
- 3/4 cup palm oil shortening room temperature
- 1/4 cup raw cacao powder or unsweetened cocoa powder
- 1 tablespoon arrowroot starch or tapioca flour
- 3 tablespoons coconut nectar or maple syrup
Make the cake.
- Preheat the oven to 350°F. Spray 2 (8-inch) round springform cake pans with cooking spray.
- In a small bowl, prepare the flax eggs by whisking together the ground flax and water. Set aside for at least 10 minutes.
- In a small bowl or measuring cup, mix the coconut milk and vinegar. Whisk and set aside.
- In a large bowl or stand mixer, mix the almond flour, brown rice or white rice flour, coconut sugar, tapioca flour, baking powder, baking soda, and salt. Stir to blend.
- Transfer the coconut milk and vinegar mixture to a high-speed blender or food processor. Add the flax eggs, bananas, peanut butter, coconut nectar or maple syrup, and vanilla extract. Blend until creamy. You can also combine everything in a medium bowl and whisk by hand (just make sure the peanut butter is really creamy!).
- Pour the wet ingredients into the bowl with the flour mixture, and beat until a batter is formed. Fold in the chocolate chips.
- Evenly distribute the batter between the prepared cake pans. Bake for 30 to 35 minutes until a toothpick comes out clean or the internal temperature reaches between 200° and 205°F. Allow the cakes to completely cool in the cake pans for about 2 hours.
Make the frosting
- In a large bowl, mix the coconut oil and palm oil shortening. Beat with a hand mixer or immersion blender with the whisk tool until fluffy, about 1 minute.
- Add the raw cacao powder or cocoa powder and arrowroot starch and beat again. Beat in the coconut nectar or maple syrup, using a spatula to scrape down the sides as you need to.
- Using a spatula, mix the frosting. Frost the cooled cakes immediately or transfer the frosting to the refrigerator for 10 minutes for a denser texture. Spread one-third of the frosting on top of one cake. Place the second cake on top and add the remaining frosting on top and around the sides.