Nut-Free) (Edit recipe)

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This one bowl, super easy snack cake doubles as breakfast or dessert and can be made ahead. Favorite fall flavors of apple cider, cinnamon and pumpkin, plus banana and mini dark chocolate chips, mingle in each deliciously moist bite. Gluten-free, vegan and nut-free too; yet no one would ever know. This cake was a huge hit with my kiddos. By the time I got to photograph the cake slices, half of it was gone. You definitely want to save this recipe.

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PREP TIME

10 minutes

COOK TIME

28 minutes to 30 minutes

INGREDIENTS

13

Serves: 12-16

Ingredients

0.5 cup Plant-Based Butter, Unsalted, 1 stick; softened at room temperature
1 cup Apple Cider, **Please Note: Add the 1 cup organic light brown sugar after the plant-based butter and before the apple cider. You’ll see the light brown sugar at the bottom of the ingredients list because the site won’t allow me to edit it to move it below the plant-based butter.**
2 tsp Pure Vanilla Extract
0.5 cup Pumpkin Purée, From can
3 whole Banana, Very ripe bananas (medium-size; the bananas I used measured 6.5” each, from end-to-end, before peeling)
2.5 cups Gluten-Free Measure for Measure Flour - King Arthur, Use scoop and sweep method to measure
2 tsp Cornstarch
2 tsp Baking Powder
0.5 tsp Baking Soda
0.5 tsp Salt
1 tsp Cinnamon, Ground
1.5 cups 85% Cacao Organic Vegan Extra Bitter-Sweet Dark Chocolate Mini Chips (Bulk) - Pascha Chocolate Co., Divided use (can also use Pascha 70% mini chocolate chips)
1 cup Organic Light Brown Sugar - Thrive Market, **Please Note: This ingredient should be added right after the plant-based butter; it’s the 2nd ingredient in the recipe, but the site won’t let me edit it to move it below the plant-based butter.**

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°. Lightly mist a 9”x13” metal cake pan with avocado oil spray. Line with parchment paper, leaving about 2-inches hanging over the sides to use as handles to remove cake from pan once it’s baked and cooled. Lightly mist parchment paper with avocado oil spray; set aside.
In a large mixing bowl, using a hand mixer on high-speed, beat to combine plant butter, brown sugar, apple cider, vanilla extract, pumpkin and bananas (there will be small flecks of butter in batter).
To the same large mixing bowl, add flour, cornstarch, baking powder, baking soda, salt, and cinnamon. Beat until combined and smooth, scraping sides of bowl, as needed.
Stir in one cup mini chocolate chips.
Pour cake batter into prepared pan; spreading out evenly with rubber spatula.
Sprinkle remaining half cup mini chocolate chips evenly over the top.
Bake on middle rack of oven for 28-30 minutes, or until cake appears done and toothpick inserted in center comes out clean.
Cool cake in pan on wire rack for at least 45 minutes before using parchment as handles to lift and remove cake to large cutting surface.
Sliced cooled cake into 12+ slices. Leftover cake can be stored in a covered container on the counter for 2 days, and an additional 2 days in the refrigerator. Serves 12+.

Notes

**Please Note: The 1 cup organic light brown sugar is the 2nd ingredient and needs to be added after the plant-based butter. The site would not allow me to edit and move the brown sugar where it should be in the ingredients list.** Gluten-free. Vegan. Dairy-free. Egg-free. Plant-based. Nut-Free. Allergy-friendly recipe.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	413
Fat:	15 g
Carbohydrates:	55 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	169 mg
Fiber:	6 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated for total recipe.