Chocolate Snack Cake with SunButter Buttercream
Moist, fudgy, and topped with a rich nut-free buttercream; this simple one-bowl chocolate cake is completely egg-free, dairy-free, and peanut/tree nut-free. Perfect for allergy-conscious families or a cozy afternoon treat.
Ingredients
- For the cake: 1 cup mashed ripe banana (about 2-3 bananas)
- 3/4 cup oat milk (or other plant-based milk)
- 1/2 cup neutral oil (like sunflower or avocado)
- 3/4 cup maple syrup
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the buttercream: 1/2 cup Earth Balance vegan butter, softened
- 1/2 cup creamy SunButter
- 2 1/4 to 2 1/2 cups powdered sugar
- 1-2 tbsp oat milk (as needed)
- 1/2 tsp vanilla extract (optional)
- Pinch of salt (omit if butter is salted)
Instructions
- 1Preheat and prep
Preheat your oven to 350F (175C). Lightly grease or line an 8x8-inch square baking pan.
- 2Mix the batter
In a large bowl, whisk together mashed banana, oat milk, oil, maple syrup, and vanilla extract. Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Stir until just combined -- avoid overmixing.
- 3Bake the cake
Pour the batter into your prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cake to cool completely in the pan before frosting.
- 4Make the frosting
In a mixing bowl, beat the Earth Balance and SunButter until light and creamy, about 2-3 minutes. Gradually add the powdered sugar, beating after each addition until smooth.
- 5Frost and serve
Add the vanilla extract and 1 tablespoon of oat milk. Continue beating until the frosting is thick and creamy. Add more oat milk, 1 teaspoon at a time, only if needed to reach spreading consistency. Spread the frosting over the cooled cake and swirl with an offset spatula.
