Botanical
Nepali Aloo Tama with Black Eyed Peas
Nepali Aloo Tama with Black Eyed Peas is a Nepali curry with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.
Botanical
Vegan Chocolate Banana Oat Cake
Vegan Chocolate Banana Oat Cake is a International cake with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.
🌿 Vegan 🥗 Vegetarian
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
About This Recipe
Vegan Chocolate Banana Oat Cake is a International cake with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ 20 cm cake tin
- ✓ Mixing bowls
- ✓ Whisk
- ✓ Cooling rack
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Prepare the tin: Heat the oven to 175°C. Line a 20 cm cake tin and lightly grease the sides.
- Mash the banana: Mash the ripe banana until mostly smooth.
- Mix the wet ingredients: Whisk banana, maple syrup, plant milk and the listed oil until combined.
- Mix the dry ingredients: Whisk oat flour, cocoa, raising agent and salt in a separate bowl.
- Make the batter: Fold the dry mixture into the wet just until no dry flour remains; do not overmix.
- Fill the tin: Spread the batter evenly in the prepared tin and tap it once to release large air pockets.
- Bake: Bake on the centre rack until the top springs back and a skewer comes out with a few moist crumbs.
- Cool in the tin: Cool for 15 minutes before removing from the tin.
- Cool completely: Transfer to a rack and cool fully before slicing.
- Serve: Dust lightly with cocoa or serve with fresh fruit.
Chef Notes & Tips
Chef tip: keep every component of Vegan Chocolate Banana Oat Cake fully plant-based. Check labels on stock, curry paste, pastry, noodles and sauces to confirm that every component is certified plant-based. Weigh ingredients before starting and adjust salt only after tasting.
Ingredient Substitutions
- ↔ Vegetable stock → unsalted homemade vegetable broth
- ↔ Coconut cream → unsweetened oat or soy cream
- ↔ Plant yogurt → unsweetened soy or coconut yogurt
- ↔ Maple syrup → date syrup or agave syrup
Food Safety & Doneness
Use clean boards and utensils, wash produce thoroughly and refrigerate cooked food within 2 hours. Check packaged stock, sauces, pastry and noodles and use only products clearly labelled plant-based.
Serving & Plating
Use a warm plate, keep portions neat and add the final herbs, seeds or sauce immediately before serving.
Storage
Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.
Nutrition & Dietary Information
Calories: 430 kcal
Protein: 15 g
Carbohydrates: 62 g
Fat: 14 g
Approximate nutrition per serving; values vary with brands, trimming and serving size.
Discover More
Related Recipes
Botanical
Botanical
Vegan Greek Village Salad
Vegan Greek Village Salad is a Mediterranean salad with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.
Botanical
Vegan Thai Green Papaya Salad
Vegan Thai Green Papaya Salad is a Thai salad with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.
Community Reviews
Rate & Review This Recipe
No reviews yet. Be the first to rate this recipe.