CHOCOLATE BREAKFAST CAKE
Breakfast Cake
The sugar content was kept rather low in this cake, to make it a bit more suitable for breakfast. Enjoy a slice of it lathered with your favorite all-fruit spread, or with Ginger Cranberry Sauce with Cinnamon Cream Cheese Spread (page 78). You can even add a handful of chocolate chips or your favorite nuts to the batter, if you feel like indulging a bit more.
Nonstick cooking spray- 1¾ cups (210 g) whole wheat pastry flour
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 1 cup (235 ml) almond or other nondairy milk
- ¼ cup (60 ml) canola oil
- 1 ripe banana
- cup (64 g) Sucanat
- ½ cup (40 g) unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
In a large-size bowl, sift together the flour, baking powder, and salt.
With an immersion blender, or in a countertop blender, purée the milk, oil, banana, Sucanat, cocoa powder, and vanilla until smooth.
Fold the wet ingredients into the dry, being careful not to overmix.
Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Leave the cake in the pan, on a cooling rack, for about 30 minutes. Remove from the pan, and let cool completely before slicing.
Yield: 6 to 8 servings