Whole Wheat Vegan Banana Chocolate Cake with Roasted Peanuts | Vegan Baking

A robust curry leaf plant stands in a corner of our small lawn. Fed by the monsoon showers, the plant is lush, bearing new leaves in every stem. We have often noticed larvae of Mormon butterfly feeding on the tender juicy leaves. But we have always been intrigued by the fact that the larvae slowly disappear from the plant before completing their life cycle. Lately, we started keeping a watch and the culprit was found. It was a Magpie Robin.

 A gusty bird that sings beautifully at dawn. She has been feeding on the caterpillars. 

Though one should not intervene with nature, out of sheer affection and concern for the remaining caterpillars, we cut thin strips of paper and wrapped around a stick, with an adhesive. The stick has been fixed in the ground next to the plant, perhaps the flapping of the strips will deter the bird from attacking the future butterflies.

Some overripe bananas in the kitchen were salvaged yesterday. I baked a whole wheat banana chocolate cake.

Whole Wheat Vegan Banana Chocolate Cake with Roasted Peanuts | Vegan Baking

Ingredients

 Dry ingredients

• 1 ½ cup whole wheat flour (scant)
• ½ cup to ¾ cup unrefined sugar (depending on your preference for sweetness)
• ¼ cup + 2 teaspoons cocoa powder
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• 1 pinch salt
• A handful of roasted peanuts.

Wet ingredients

• 2 medium-size ripe bananas mashed
• 1/3 cup olive oil
• 1 teaspoon vanilla essence
• ½ cup of warm water

Instructions

1. Preheat oven to 180 degrees centigrade. Grease and line one 6 inch round cake pan.
2. With the help of a roller, crush the peanuts coarsely. 
3. In a large bowl whisk together all the dry ingredients except for sugar and peanuts.
4. In another bowl, take all the wet ingredients and stir well. Add sugar.
5. Add dry ingredients to wet ingredients and mix till well combined. Do not over mix.
6. Pour the batter into the prepared pan. Sprinkle crushed peanuts evenly on top
7. Bake for 35 to 40 minutes or till a toothpick inserted in the center comes out clean. Remove from the oven after 10 minutes. Remove from the pan after 5 minutes.
8. Cool in the rack. Slice the next day.