Jam-filled chocolate cake

Ingredients

• 1 ripe banana
• ½ glass sugar (about 90 g)
• 300 g all-purpose flour
• 1 packet baking powder (16 g)
• 1 glass soy milk (200 ml)
• ½ glass cocoa powder (about 40 g)
• ½ glass olive or sunflower oil (100 ml)
• Vegan butter and flour, for the pan
• 4 tablespoons strawberry or raspberry jam, for the filling
• 100 g dairy-free dark chocolate, for the frosting
• 1 tablespoon vegan butter, for the frosting
• 1 tablespoon powdered sugar, for the frosting
• 1 tablespoon syrup or molasses, for the frosting

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of sugar
• What to use instead of unsweetened cocoa powder
• What to use instead of dark chocolate
• What to use instead of all-purpose flour
• What to use instead of soy milk
• What to use instead of baking powder
• What to use instead of vegan butter

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a bowl, mash the banana with a fork. Add the sugar, stirring well, and then the flour and baking powder.
3. Gradually add the soy milk and cocoa, stirring constantly. Then add the oil.
4. When the batter is smooth, transfer it to a pan greased with a thin layer of vegan butter and dusted with flour, so it doesn't stick.
5. Bake it for about 20-25 minutes, until a toothpick comes out clean. Let it cool.
6. Cut it in half horizontally, spread the jam on the bottom half and put the top back on.
7. For the frosting, melt the chocolate over very low heat (or in a double boiler) with the vegan butter, powdered sugar and syrup. Spread the chocolate all over the cake.

Nutrition facts

Approximate, per serving (about 116 g). Calculated with data from USDA FoodData Central.