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    Home » Recipes » Vegan Bakes & Desserts

    Published: Nov 17, 2021 by joskitchenlarder · No Comments. · This post may contain affiliate links ·

    Vegan Chocolate Banana Cake

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Side close up of vegan chocolate banana cake.
    8 pieces of chocolate banana cake , chocolate chips and bananas.
    Piece of chocolate banana cake on its side.
    6 portions of chocolate banana cake with one bitten one.

    Vegan Chocolate Banana Cake makes for perfect little indulgence for all of you chocolate lovers! Put those overripe bananas to a good use and make it today! Moist, chocolatey, rich yet light, it's eggless, dairy-free & so incredibly tasty!

    Six cake squares, one bitten.

    Did you know that those overripe bananas in your fruit bowl can be turned into most delicious chocolate cake?

    Oh yes!

    My vegan chocolate banana cake is super moist, very chocolatey and will most definitely satisfy your need for a chocolate treat!

    You will love how easy it is to make and I bet your bottom dollar that you already have most of the ingredients in your cupboards.

    Jump to:
    • ✔️ Why you should try this recipe?
    • 🍌 How ripe should bananas be?
    • 🥘 Ingredients
    • 🍽 Equipment
    • 💭 Top Tips
    • 🥡 Storing and freezing
    • 📖 Variations
    • ❓ FAQs
    • 🔪 How to make Vegan Chocolate Banana Cake?
    • 🍫 How to make easy vegan chocolate glaze?
    • 😋 More delicious recipes using bananas
    • 📋 Recipe

    ✔️ Why you should try this recipe?

    • Quick and easy to make vegan chocolate cake
    • Eggless and dairy-free
    • Easy to adapt - snack cake without a glaze or more indulgent dessert topped with chocolate glaze
    • No unusual ingredients and egg replacers
    • Kids' favourite
    • Rich and indulgent yet surprisingly light
    • More exciting than banana bread

    🍌 How ripe should bananas be?

    Really ripe! Overripe! The riper the better!

    You want them to be really yellow with lots of nice spots on the skin.

    If they're going slightly black, that's ok too.

    Overripe bananas.

    🥘 Ingredients

    Overripe bananas - See above

    Plain Flour - Feel free to substitute with your favourite gluten-free flour if you want.

    Cocoa or Cacao Powder - Both unsweetened and pretty good for you with cacao slightly upping cocoa on nutritional scale. Either one is good here.

    Make sure you don't use sweetened chocolate drink powder here by mistake.

    Baking Powder & Baking Soda - Our raising agents. Ensure they're certified gluten-free for gluten-free baking.

    Vegan Chocolate - I use Callebaut dark chocolate callets 54.5% in my baking but you could use even darker vegan chocolate if you want.

    Neutral Oil - I like to use cold-pressed rapeseed oil or light olive oil which is perfect for baking. You could also use sunflower oil or any other neutral tasting oil you like.

    Brown Sugar - For that extra sweetness.

    Soya Milk - My favourite milk to use in baking as it gives best results but you could use any neutral plant milk

    Apple Cider Vinegar - To make the chocolate cake light and fluffy and help it raise all at the same time. You could also use white wine vinegar or lemon juice.

    Vanilla Extract - Optional but recommended.

    Salt - It works really well with chocolate. Make sure to use good quality salt like sea salt or pink Himalayan salt not table salt.

    Side close up of vegan chocolate banana cake.

    🍽 Equipment

    Great thing about this vegan chocolate banana cake is that all you need is couple of pans, bowl and spatula. No fancy mixers or food processors required.

    As for the baking tin you must know me and my thing for traybakes by now. They make portioning so much easier!

    To bake this cake I use my favourite rectangular spring form tin 28x18cm and I highly recommend it.

    💭 Top Tips

    • Use small whisk to mix your dry ingredients. It will give you the same result as if you have sifted them into a bowl.
    • I often melt my chocolate directly in a pan over a low heat stirring constantly so that it doesn't burn. However, if you don't feel comfortable with that approach feel free to use microwave (20 sec increments and stir until melted) or bain-marie method (bowl over a pan with simmering water).
    • Try and mix your cake batter as little as possible. Incorporate wet and dry ingredients together by gently folding them in. As long as there is no dry flour mix visible it is fine.
    • Once batter has been mixed in cake should go into the oven as soon as possible to take advantage of chemical reaction that is happening that will make it raise. Make sure you've got your oven preheated at the right time.
    • Make sure you let the cake rest in the tin for 10 minutes once out of the oven. It will make it easier to release out of the tin once the time is up.
    Piece of chocolate cake on its side.

    🥡 Storing and freezing

    Vegan chocolate banana cake will keep in the airtight container on the counter for up to 3 days.

    If it's really hot in your kitchen or it's middle of summer I would recommend popping it in the fridge.

    As this cake taste best at room temperature, make sure to take it out of the fridge at least half an hour before serving.

    Leftover cake can also be frozen in the freezer safe container for up to three months.

    To defrost simply take it out of the freezer and let it thaw on the kitchen counter.

    📖 Variations

    This delicious cake taste as good with icing/chocolate glaze as it does without.

    Chocolate glaze definitely makes it more of a dessert. (see: How to make easy vegan chocolate glaze)

    More often than not I keep it plain which makes it great for lunchbox treats or simply as a little snacking cake.

    You could also sprinkle a good handful or two of chocolate chips on top of the cake before it goes in the oven for that extra chocolatey boost (then you will definitely not need any icing at all).

    Hand holding piece of vegan chocolate banana cake.

    ❓ FAQs

    Is this cake gluten-free?

    This cake can be easily adapted to be gluten-free. Simply use your favourite gluten-free flour and make sure that baking powder and baking soda are also gluten-free.

    Can I bake this cake in a loaf tin just like chocolate banana bread?

    You can use any tin you want to bake this cake in but depending on the size baking time will need to be adjusted accordingly.

    Can I freeze vegan chocolate banana cake?

    Yes. The cake is freezer friendly for up to 3 months.

    8 portions of cake with ganache, chocolate chips, bananas.

    🔪 How to make Vegan Chocolate Banana Cake?

    Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.

    Preheat the oven to 180C/350F/Gas Mark 4, lightly grease and line the bottom of baking tin with baking paper.

    In a large bowl mix together flour, cocoa/cacao powder, baking soda, baking powder and salt. I like to use a whisk but you could sieve all the ingredients into the bowl first.

    Mixing dry ingredients in a bowl.

    Peel and mash the bananas.

    Mashing bananas.

    Add apple cider vinegar to soya milk and stir it in. Vinegar will curdle soya milk which is what's supposed to happen. It's your soya "buttermilk" that will help the cake rise and be light and fluffy.

    Adding vinegar to soya milk.

    Gently melt the chocolate in a small saucepan (you could also do it in a microwave or in a bowl set over a small pan with gently simmering water).

    Once melted add sugar, oil, soya milk/vinegar mixture and vanilla extract (if using) and give it all a good mix until well combined.

    Melted chocolate being mixed with other wet ingredients.

    Once combined mix in mashed bananas.

    Mixing chocolate mix with mashed bananas.

    Next, add chocolate banana mixture into the dry flour mix and fold it gently until there are no dry flour bits left. Take care not to overmix.

    The batter will be pretty lumpy because of mashed bananas which is how it's supposed to be.

    Combining wet and dry ingredients in a bowl.

    Pour the cake batter into prepared baking tin and bake in preheated oven for approximately 30 minutes until skewer inserted into centre comes out clean.

    Let the cake sit in a tin for 10 minutes before removing it onto cooling rack to cool completely.

    Baked and unbaked cakes side by side.

    🍫 How to make easy vegan chocolate glaze?

    Put vegan chocolate chips or chopped vegan chocolate in a small pan together with coconut oil.

    Melt both over low heat stirring constantly.

    Take the pan off the heat and add icing sugar.

    Whisk it into the chocolate mixture until well combined and you're left with nice and smooth chocolate glaze.

    Let it cool slightly before pouring over the cake.

    ***This glaze is pretty runny to start with! It will thicken as it cools but it's best to leave it to cool naturally.

    Putting it in the fridge will make it harden rapidly and you will need to repeat the process and melt it again.

    You can pour it over cooled cake when still pretty runny as once on the cake it will set nicely into soft glaze.***

    Making chocolate ganache.
    Chocolate ganache in a pan.

    Have you tried my Vegan Chocolate Banana Cake recipe?
    Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below.

    😋 More delicious recipes using bananas

    Healthy Vegan Banana Bread

    Pumpkin Banana Bread (Vegan)

    Healthy Banana Flapjacks

    Healthy Banana Muffins

    Vegan Banana Ice Cream (Nice Cream)

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    Portion of vegan chocolate banana cake topped with banana slices.

    📋 Recipe

    Square of vegan chocolate banana cake topped with banana slices.
    Print Pin
    5 from 1 vote

    Vegan Chocolate Banana Cake

    Vegan Chocolate Banana Cake makes for perfect little indulgence for all of you chocolate lovers! Put those overripe bananas to a good use and make it today! Moist, chocolatey, rich yet light, it's eggless, dairy-free & so incredibly tasty!
    Course Dessert, Snack
    Cuisine International
    Keyword vegan chocolate banana cake

    Equipment

    • Kitchen Scales*
    • Large Glass Bowl*
    • Silicone Spatula*
    • Whisk*
    • Saucepan*
    • Rectangular Cake Tin (Small) 28x18cm*
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 12 servings
    Calories 244kcal
    Author Jo Allison

    Ingredients

    Metric - US Customary

    Cake

    • 200 g plain (all-purpose) flour feel free to use gluten-free variety
    • 25 g cocoa/cacao powder
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • pinch of salt
    • 350 g really overripe bananas peeled weight
    • 100 g vegan chocolate
    • 100 ml rapeseed/sunflower/olive oil
    • 100 g brown sugar
    • 100 ml soya milk see notes
    • 1 teaspoon apple cider vinegar see notes
    • 1 teaspoon vanilla extract optional

    Chocolate glaze

    • 100 g vegan chocolate
    • 20 g coconut oil
    • 25 g icing sugar

    Instructions

    • Preheat the oven to 180C/350F/Gas Mark 4, lightly grease and line the bottom of your baking tin with baking paper.
    • In a large bowl mix together flour, cocoa/cacao powder, baking soda, baking powder and salt. I like to use a whisk but you could sieve all the ingredients into the bowl first.
    • Peel and mash the bananas.
    • Add apple cider vinegar to soya milk and stir it in. Vinegar will curdle the milk which is what's supposed to happen. It's your soya "buttermilk" that will help the cake rise and be light and fluffy.
    • Gently melt the chocolate in a small saucepan (you could also do it in a microwave or in a bowl set over a small pan with gently simmering water).
    • Once melted add sugar, oil, soya milk and vinegar mixture and vanilla extract (if using) and give it all a good mix until well combined.
    • Once combined mix in mashed bananas.
    • Next, add chocolate banana mixture into the dry flour mix and fold it gently until there are no dry flour bits left. Take care not to overmix. The batter will be pretty lumpy because of mashed bananas which is how it's supposed to be.
    • Pour the cake batter into prepared baking tin and bake in preheated oven for approximately 30 minutes until the skewer inserted into centre comes out clean.
    • Let the cake sit in a tin for 10 minutes before removing it onto cooling rack to cool completely.

    Making chocolate glaze

    • Put vegan chocolate chips or chopped vegan chocolate in a small pan together with coconut oil.
    • Melt both over low heat stirring constantly.
    • Take the pan off the heat and add icing sugar.
    • Whisk it into the chocolate mixture until well combined and you're left with nice and smooth chocolate glaze.
    • Let it cool slightly before pouring over the cake.

    Notes

    • Nutritional information is approximate, per serving based on 12 servings and without chocolate glaze. It should be treated as a rough guideline only. 
    • Feel free to use any neutral tasting plant milk although I think soya is best when it comes to baking. 
    • White wine vinegar or lemon juice can be used instead of apple cider vinegar. 
    • Keep your cake in the airtight container on the kitchen counter for p to 3 days. If really hot store in the fridge but bring to room temperature before serving. 
    • Freezer friendly for up to 3 months. 
    TIPS:
    • Use small whisk to mix your dry ingredients. It will give you the same result as if you have sifted them into a bowl.
    • I often melt my chocolate directly in a pan over a low heat stirring constantly so that it doesn't burn. However, if you don't feel comfortable with that approach feel free to use microwave (20 sec increments and stir until melted) or bain-marie method (bowl over a pan with simmering water).
    • Try and mix your cake batter as little as possible. Incorporate wet and dry ingredients together by gently folding them in. As long as there is no dry flour mix visible it is fine.
    • Once batter has been mixed in cake should go into the oven as soon as possible to take advantage of chemical reaction that is happening that will make it raise. Make sure you've got your oven preheated at the right time.
    • Make sure you let the cake rest in the tin for 10 minutes once out of the oven. It will make it easier to release out of the tin once the time is up.

    Nutrition

    Nutrition Facts
    Vegan Chocolate Banana Cake
    Amount Per Serving
    Calories 244 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 3g15%
    Trans Fat 1g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 5g
    Sodium 99mg4%
    Potassium 211mg6%
    Carbohydrates 34g11%
    Fiber 3g12%
    Sugar 16g18%
    Protein 3g6%
    Vitamin A 51IU1%
    Vitamin C 3mg4%
    Calcium 51mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

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    Hi! I’m Jo and this blog is where I share lots of simple, family friendly and mostly plant based recipes we enjoy eating and now you can easily recreate at home.

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