Triple Chocolate Cake
This decadent Triple Chocolate Cake is vegan and packed with protein!
Servings: 12 servings
Calories: 207kcal
Ingredients
- For the cake;
- 1 ½ cup whole wheat flour
- ¾ cup unrefined sugar
- 1 teaspoon baking soda
- ⅓ cup cocoa powder
- 3 ripe bananas mashed
- 1 tablespoon pure vanilla extract
- 1 teaspoon lemon juice
- 1 cup Silk soy milk or unsweetened almond milk
- ⅓ cup chocolate chips
- For the drizzle:
- 2 tablespoons coconut oil
- 1 tablespoon 100% pure maple syrup
- ½ cup chocolate chips
- 1 tablespoon Silk soy milk
Instructions
- Preheat oven to 350 degrees. Spray a bundt pan with cooking spray or grease with coconut oil.
- In a medium bowl, mix together flour, sugar, baking soda and cocoa. Mix well.
- In a separate bowl, mix together bananas, vanilla, lemon and soy milk.
- Add soy milk mixture to flour mixture until combined.
- Fold in chocolate chips. Pour into greased pan and place into preheated oven. Bake for 35 minutes until thoroughly cooked or until a toothpick placed in the middle comes out clean.
- Prepare chocolate drizzle by placing the coconut oil, 1 tablespoon of soy milk and maple syrup in a small saucepan on low heat until melted.
- Remove from heat, add chocolate chips and stir until completely melted.
- Allow cake to cool for a few minutes before drizzling chocolate on top.
Notes
To store in the refrigerator: Place in airtight container for up to 5 days.
You can also use white chocolate chips, butterscotch chips or even peppermint chips to mix it up a bit!
Nutrition
Calories: 207kcal | Carbohydrates: 33g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 104mg | Potassium: 228mg | Fiber: 3g | Sugar: 22g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg