Chocolate Chip Banana Pecan Snack Cakes

(vegan, gluten-free)

OK, the name of this dessert is quite a mouthful, but then again, so is the cake itself. These cakes are gluten free and vegan, but they make a great afternoon snack, dessert, or late night Noom-be-screwed craving. Each cake has a good amount of fiber (1.6 g) and protein (3.2 g), but this is not meant to be a diet meal replacer. It is meant to be dessert, plain and simple, and there is nothing wrong with that.

My first attempt at creating this recipe was flavorful but dense because I mixed all the dry and wet ingredients together in a single step. I’ve learned not to do that. Instead, I treat this like a real cake recipe, creaming the butter and sugar, then adding the liquid and dry ingredients in stages. It works MUCH better this way.

INGREDIENTS

• Cake
  • 2 medium-sized bananas
  • 4 tablespoons finely ground chia seed (2 tablespoons whole seed)
  • 1 tablespoon vanilla
  • 1½ cups plant-based milk (e.g. soy, almond, oat)
  • 1½ tablespoons apple cider vinegar
  • 12 ounces gluten-free all purpose baking flour (about 2⅔ cups)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • ¼ teaspoon xanthan gum
  • 1 tablespoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup sugar
  • 8 tablespoons vegan margarine/butter, softened
  • ½ cup chopped pecans
  • ½ cup semi-sweet mini chocolate chips
• Icing
  • 1 cup powdered sugar
  • ¼ teaspoon cinnamon
  • 1 tablespoon melted butter
  • ½ teaspoon vanilla extract
  • ¼ cup maple syrup
  • 1 teaspoon plant-based milk (or to desired consistency)

INSTRUCTIONS

1. Preheat oven to 350°F. Grease or spray mini square cake pan or muffin pan with 18 wells.
2. If using frozen bananas, thaw until soft. If using fresh bananas, cut into 1 inch pieces and microwave for 30-60 seconds at 100% power until they start to soften. Mash the banana.
3. Mix together ground chia seed, banana, and vanilla. Let sit for at least 5 minutes to hydrate.
4. Mix together plant milk and apple cider vinegar and let sit for at least 5 minutes to slightly curdle.
5. In a separate bowl, whisk together then sift flour, baking powder, salt, baking soda, xanthan gum, cinnamon, and nutmeg.
6. Cream sugar and vegan butter until it becomes fluffy. Add banana mixture and continue beating until smooth.
7. Add flour mixture and milk mixture alternatively in 2 to 3 additions, mixing thoroughly between each addition.
8. Stir in pecans and chocolate chips.
9. Pour ¼ cup batter into each well of the mini cake pan.
10. Bake for 30 minutes or until test toothpick comes back clean.
11. Let cool completely before icing.
12. To make icing, mix together all ingredients. Drizzle 2-3 teaspoons icing over each cake.

Makes 16 cakes

NUTRITION

Per cake: 254 calories, 1.6 g fiber, 11.5 g fat, 3.2 g protein