Chunky Monkey Cake

This chunky monkey cake includes bananas, peanut butter, and chocolate. It's a delicious dairy-free cake made with ingredients you might have on hand right now!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 385kcal

Author Marly McMillen

Equipment

9x13 Casserole Dish

Ingredients

For the Chunky Monkey Cake:

½ cup peanut butter
¾ cup vegetable oil
2 cups sugar
1 teaspoon vanilla
3 large bananas mashed with a fork
1 cup plant-based milk soy, almond, etc
1 tablespoon ground flax seeds
1 tablespoon corn starch
1 teaspoon apple cider vinegar
2 cups all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups chocolate chips dairy free

Chocolate Frosting:

3 cups powdered sugar
½ cup cocoa powder
½ cup vegan butter
1 teaspoon vanilla extract
3 tablespoons plant-based milk

Cups - Metric

Instructions

For the Vegan Chunky Monkey Cake

Heat your oven to 375°F/190°C. Spray a 9x13 cake pan with vegetable spray
In a large bowl, combine the peanut butter, vegetable oil, sugar, vanilla, mashed bananas, soy milk, ground flaxseed, corn starch, and apple cider vinegar. Stir together until combined.
In a separate bowl, combine the flours, baking powder, baking soda, and salt. Stir together until combined and then pour into the bowl with wet ingredients. Stir vigorously until combined.
Finally, add chocolate chips and give the batter a couple more stirs to incorporate them.
Spread the batter into the prepared cake pan and place in the heated oven and bake for 40 minutes, or until a piece of dry spaghetti inserted in the middle comes out clean.
Let cool completely then ice with Chocolate Frosting

For the Chocolate Frosting

Combine powdered sugar, cocoa, and vegan butter in a medium bowl and stir until all the ingredients are well incorporated.
Add the vanilla and stir some more.
Finally, add plant-based milk one tablespoon at a time until you get a desired consistency.

Nutrition