Vegan Chocolate Banana Cake

5 from 2 votes

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

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 244kcal

Author Jo Allison

Equipment

Ingredients

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

Metric - US Customary

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