Chocolate Vegan Cake with Vegan Banana Ice Cream:
Banana Ice Cream (makes about 3 cups)
- 3 very ripe bananas, frozen
- 1 Tablespoon soymilk (optional)
Using a blender or hand-held immersion blender, blend the bananas into a smooth paste. If it feels a little thick, feel free to add the soymilk. Place in a medium glass container and freeze for 30 minutes or more before using.
Vegan Chocolate Cupcakes (8-10 cupcakes)
- 1 1/4 cups flour
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder, I highly recommend you using Valrhona (yes it makes all the difference in the world)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup warm water
- ½ cup brewed coffee
- 1/3 cup vegetable oil
- 1 teaspoon distilled vinegar
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- 1 ½ cups all-natural peanut butter, room temperature
- ½ cup honey
- Cocoa nibs and cocoa powder for garnish
Mix peanut butter and honey together in a bowl until combined. Set aside until ready to use.
Preheat oven at 350F.
In a large bowl mix the flour, sugar, cocoa powder, baking soda and salt together until well incorporated. Add water, coffee, oil and vinegar into dry mixture, mix until fully blended. Fill muffin pan with liners and fill with batter ¾ the way full. Bake in oven for 22-25 minutes, or until a toothpick comes out clean. Place on rack to cool. Using a paring knife or tiny circular pastry cutter (1”-1.25”) cut out a hole in the center of each cupcake for the peanut butter filling.
Take banana ice cream out and set aside. Fill each cupcake with peanut butter mixture up to the top and scoop banana ice cream on top. Garnish with cocoa nibs and cocoa powder. Serve immediately and eat often.
*** If you feel this dessert needs to be sweeter, simply add more honey on top!
(p.s. I know "technically" honey is not vegan so feel free to use agave as a substitute.)
