Triple Chocolate Cake
This decadent Triple Chocolate Cake is vegan and packed with protein!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: brunch, Dessert, treat, vegetarian
Servings: 12 servings
- 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
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.
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