£1 Banana Chocolate Honey Cake

Chocolate banana vegan honey cake on a board with a slice cut out.

5 from 1 vote

£1 Banana Chocolate Honey Cake

A frugal but delicious dairy and egg free chocolate banana cake. Real honey can be used for non vegans, but it works well with dandelion honey.

Prep Time20

Cook Time40

Total Time1

Course: Afternoon Tea, Dessert

Cuisine: British

Keyword: cake, chocolate, frugal, vegan

Servings: people

Calories: 213kcal

Author: Choclette @ Tin and Thyme

Ingredients

190 g plain flour (all purpose flour)
3 tbsp cocoa powder
1 tsp baking powder
¼ tsp bicarbonate of soda (baking soda)
1 pinch sea or rock salt
1 large banana
100 g golden caster sugar
2 tbsp vegan honey (I used homemade dandelion honey)
40 ml sunflower oil
1 tbsp malt vinegar
150 ml water

Metric - US Customary

Instructions

Sift the dry ingredients into a bowl.
190 g plain flour (all purpose flour), 3 tbsp cocoa powder, 1 tsp baking powder, ¼ tsp bicarbonate of soda (baking soda), 1 pinch sea or rock salt
Mash the banana in with the sugar, oil and vegan honey, then add the vinegar and water.
1 large banana, 100 g golden caster sugar, 2 tbsp vegan honey, 40 ml sunflower oil, 1 tbsp malt vinegar, 150 ml water
Make a well in the centre of the dry ingredients and slowly add the liquid stirring gently as you go until everything is just mixed.
Pour batter into a prepared 8″ (20 cm) cake tin or mould and bake in a pre-heated oven at 180℃ (160℃ fan, 350℉, Gas 4) for about 40 minutes or until a skewer inserted into the middle comes out clean.
Leave to cool for a few minutes, then turn out onto a wire rack to cool completely.

Notes

Can use ordinary honey or golden syrup instead of the vegan honey.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition