Bizcocho vegano de chocolate y plátano

Ingredientes

• 1 + 1/2 cups mashed bananas
• 1/3 cup natural peanut butter
• 1/3 cup + 1 tablespoon hot water
• 1 teaspoon vanilla
• 1 teaspoon apple cider vinegar (or white vinegar)
• 1 + 1/2 cups all-purpose flour (scooped & leveled)
• 1/2 cup cocoa powder (unsweetened)
• 3/4 cup cane sugar (or granulated/brown sugar)
• 1/2 cup dairy-free chocolate chips
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup dairy-free chocolate chips

Preparación

1. 1

   Combine wet ingredients: Preheat the oven to 350°F (180°C) and lightly grease an 8-inch round cake pan or line it with parchment paper. In a large bowl, combine the mashed bananas, peanut butter, vanilla, vinegar, and water. Stir until smooth and well combined.

2. 2

   Add dry ingredients: Add the cocoa powder, sugar, baking soda, and salt, and mix well. Add the flour last and gently mix until just combined, being careful not to overmix the batter.

3. 3

   Fold in chocolate chips: Gently fold in the chocolate chips.

4. 4

   Bake: Pour the batter into the cake pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.

5. 5

   Cool: Let the cake cool in the pan for 20 minutes, then transfer to a wire rack to cool completely. Optional: melt 1/3 cup chocolate chips and drizzle over the top for an extra chocolatey finish.