Vegan Chocolate Cake

Vegan Chocolate Cake

Vegan Chocolate cake with Jamco Banana spread


300g of flour
200g of brown sugar
50g unsweetened dark cocoa powder
2 teaspoons baking soda
150 ml hot water
100 ml of vegetable oil
1 tablespoon of instant coffee granules
1 tablespoon of vanilla extract
1/2 teaspoon of cinnamon

1 jar Jamco banana spread

Preheat oven to 350º. Spray and flour a bundt pan really well, making sure you get all the nooks and corners.

Whisk the dry ingredients except instant coffee together in a large mixing bowl.

Combine the wet ingredients- water, oil, instant coffee, vanilla and cinnamon in a large measuring cup.

Add the dry ingredients to the wet and fold together with a wooden or rubber spatula or a hand whisk just until combined.

Pour batter into the well greased and floured bundt pan.

Bake until a tester comes out clean, 35-40 minutes.

Let the cake cool in pan for 10 minutes. Run a skewer or knife around the edges to loosen the cake. Do not forget to run the knife/skewer around the centre of the bundt pan. Invert on wire rack.

Let the cake cool completely before cutting yourself a slice.