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5 from 4 votes

Triple Chocolate Cake

This decadent Triple Chocolate Cake is vegan and packed with protein!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: brunch, Dessert, treat, vegetarian
Cuisine: American
Diet: Vegan
Servings: 12 servings
Calories: 207kcal
Author: Lauren Kelly

Ingredients

  • For the cake;
  • 1 ½ cup whole wheat flour
  • ¾ cup unrefined sugar
  • 1 teaspoon baking soda
  • 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
  • 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

Sodium: 104mg | Calcium: 38mg | Vitamin C: 3mg | Vitamin A: 65IU | Sugar: 22g | Fiber: 3g | Potassium: 228mg | Cholesterol: 2mg | Calories: 207kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 4g | Fat: 6g | Protein: 3g | Carbohydrates: 33g | Iron: 1mg