Deliciously moist alternating swirls of chocolate and banana cake, wrapped in bittersweet dark chocolate ganache....need I say more?
If you want this cake to be gluten-free too, simply replace the plain flour with the same weight gluten-free plain flour and make sure your baking powder is gluten-free (in New Zealand, Edmonds baking powder is gluten-free). If you do not have a Bundt cake tin, you can bake the cake in two 22cm diameter round tins or halve the recipe for a small loaf cake.
Enough for one 22cm diameter Bundt cake (serves approximately 12 - 14)
VEGAN CHOCOLATE & BANANA MARBLE CAKE
350g plain/cake flour (you can use spelt flour instead or a gluten-free plain flour blend)
50g ground almonds/almond meal
7.5ml (½ tbsp) baking powder
7.5ml (½ tbsp) baking soda
pinch of salt
150g coconut oil
450g ripe bananas (weighed without the skins on, about 4 medium size bananas)
300g brown sugar (or coconut sugar)
250ml almond milk
5ml (1 tsp) vanilla bean paste
45g cocoa powder
120ml almond milk
VEGAN DARK CHOCOLATE GANACHE
200g dark chocolate (70% cocoa solids or more)
250g coconut cream
To start, thoroughly grease the cake tin (using canola baking spray or another plant based product). Preheat the oven to 180°C (160°C fan).
Sieve together the flour, ground almonds, baking powder, baking soda and salt in a medium bowl and set aside.
Melt the coconut oil in a heat proof bowl in the microwave until it is completely liquefied.
Mash the bananas with a fork, then place the mashed bananas in a large mixing bowl.
Add the brown sugar, almond milk (250ml), vanilla and melted coconut oil and combine using a hand whisk until smooth.
Add the sieved dry ingredients and mix until smooth.
In a separate mixing bowl, mix the cocoa powder and remaining almond milk (120ml) to form a smooth paste. Add about a third of the banana cake mixture and whisk until smooth.
Spoon big dollops of the two mixtures alternatively into the cake tin.
Swirl a knife once or twice through the batter to create a marble effect (be careful not to mix it too much as the definition between the two batters will be lost).
Bake for approximately 1 hour until the cake is golden in colour and a skewer inserted into the cake comes out fairly clean (this cake is deliciously moist, so a little bit of cake sticking to the skewer is just about right, as long as it is not raw cake batter).
Once baked, place a wire cooling rack over the tin and invert it to turn out the cake. Cover with a clean tea towel and leave it to cool.
Once the cake is cool, make the ganache. Place the chocolate (broken into pieces or roughly chopped) and coconut cream in a heat proof bowl. Microwave together for about 10 seconds at a time whisking a little in-between bursts until smooth.
Pour the ganache over the cooled cake.
Decorate with coconut flakes if you like. Enjoy!