This is my favorite vegan dessert recipe. I got it from "American Vegetarian Cookbook" by Marilyn Diamond. Sometimes I throw health concerns out the window and use corn syrup instead of honey. Live dangerously, right?

Ingredients

8 serv.

maple syrup or honey↗2⁄3 cup
vegetable oil↗1⁄2 cup
egg substitute2 tablespoons
soy lecithin (optional)1 tablespoon
ripe bananas, mashed↗3
whole wheat pastry flour↗2 cups
baking soda↗1 teaspoon
pinch salt↗1
semisweet vegan chocolate chips↗1⁄2 cup

Step-by-step instructions

1
Preheat the over to 350. Cream together the syrup, oil, and egg replacer. Add lecithin and bananas.
2
Combine flour, baking soda, and salt. Add carob or chocolate chips, then fold dry ingredients into creamed mixture, stirring just to moisten and combine. Don't overmix.
3
Pour batter into an ungreased 8-inch cake or Bundt pan. Bake approximately 40 minutes, or until cake tests done with a wooden toothpick. Cool on wire rack.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App