ABOUT THE RECIPE:
Coconut-Chocolate Chip Quick Cake is a delicious dessert or snack treat that’s easy to make anytime! Featuring mashed bananas (standing in for eggs) oats, chocolate chips, and shredded coconut, this delightful treat is easy-to-prepare and easier to eat!
Makes 8 to 10 servings
¼ cup plus 1 teaspoon extra-virgin olive oil, divided
2⅔ cups freshly ground, gluten-free oat flour (see “How to Make Oat Flour,” BELOW)
⅔ cup unsweetened shredded dried coconut
⅔ cup vegan cane sugar
2½ teaspoons baking powder
⅛ teaspoon salt
1½ cups unsweetened plain dairy-free milk
¾ rounded cup (very firmly packed) mashed ripe bananas (about 2¼ to 2½ small bananas)
2 teaspoons vanilla extract
⅔ cup vegan chocolate chips (55% to 70% cacao)
Sliced fresh strawberries, for garnish (optional)
Preheat the oven to 375℉. Lightly coat a 9-inch round cake pan with 1 teaspoon olive oil.
Put the flour, coconut, sugar, baking powder, and salt into a large bowl and stir with a dry whisk to combine. Add the dairy-free milk, mashed bananas, ¼ cup olive oil, and vanilla and stir together using a large spoon until incorporated. Fold in the chocolate chips.
Pour the batter into the prepared pan. Bake for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Put the pan on a wire rack and gently run a table knife around the perimeter of the cake. Cool for 20 to 30 minutes before serving. Garnish with sliced fresh strawberries, if desired. Covered tightly and stored in the refrigerator, leftover cake will keep for about 3 days.
HOW TO MAKE OAT FLOUR:
To make freshly ground, gluten-free oat flour, put rolled oats into a blender (or food processor) and process into coarse (or fine) flour. 3¼–3½ cups gluten-free, quick cooking (or old fashioned) rolled oats will yield approximately 2¾ cups oat flour.