Chocolate-Banana Snacking Cake
Photo credit: Ted Axelrod / Axelrod Photography
Chocolate-Banana Snacking Cake with Chocolate-Cream Cheese Frosting
- 3 large, ripe bananas, mashed
- ¾ cup granulated sugar
- 1/3 cup canola oil
- 1/3 cup Oakhurst Almond Goodness Chocolate
- 1 teaspoon vanilla
- 1¼ cups all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Cooking spray
- ¼ cup dairy-free or vegan cream cheese, softened
- ¼ cup margarine substitute (such as Earth Balance), softened
- 1½ cups powdered sugar
- ½ cup cocoa powder
- ½ teaspoon vanilla
- 3-4 tablespoons Oakhurst Almond Goodness Chocolate
Preheat the oven to 350 and spray a 9-inch square pan with cooking spray.
In the bowl of an electric mixer on medium speed, blend the mashed bananas with the sugar, oil, chocolate-almond milk and vanilla until well combined.
Add the flour, cocoa powder, baking powder and salt. Mix on medium speed just until dry ingredients are incorporated; do not overmix.
Spread batter evenly in prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack before frosting.
In the bowl of an electric mixer, blend the cream cheese and margarine until smooth. Add the powdered sugar and cocoa powder; mix until well blended.
Add the vanilla, then gradually add the chocolate-almond milk until the frosting is a spreadable consistency.
Cover the cooled cake with the frosting. Store leftover cake in the refrigerator.