Vegan banana sponge cake with chocolate chips

80 min
Suitable for vegans
Cuisine type: Vegan cuisine
Type of dish: Pastries
Temperature: Room temperature
Seasonal period: All year
Traces of eggs
Traces of eggs
Traces of milk
Traces of milk
Traces of nuts
Traces of nuts
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.675 kg
Sugar 0.625 kg
Bicarbonate 25.0 g
Table salt 2.5 g
Bananas 0.75 kg
Soya drink 0.5 l
Water 0.125 l
Costa Rica seeds 900 0.25 kg
  • Preheat the oven to 180 ºC.
  • Sift the flour into a bowl. Add in the sugar, baking soda and salt. Whisk well.
  • Blend the bananas using a mixer until you get a puree, add in the vanilla extract and the oil. Mix well.
  • Gradually incorporate the vegan milk and mix until you get a smooth mixture.
  • Add in the chocolate chips and mix well.
  • Bake at 180 ºC for approximately 40 minutes.
Nutritional information (1 portion)
Fiber 14.01 g
Saturates 13.05 g
Monounsaturated fatty acids 10.02 g
Polyunsaturated fatty acids 10.52 g
Cholesterol 0.57 mg
Calcium 63.81 mg
Iron 3.23 mg
Zinc 2.61 mg
Vitamin A 17.82 ug
Vitamin C 9.9 g
Folic acid 73.48 ug
Salt (Sodium) 227.24 mg
Sugars 156.43 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.