Vegan Chocolate Chip Banana Cake

5 from 6 votes

This dairy-free and vegan Vegan Chocolate Chip Banana Cake is loaded with warm flavors and a nice crunch from the chopped chocolate!

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Brunch, Dessert

Keyword: baked, birthday, cake, chocolate chip, classic, dairy-free, dessert, easy, fluffy, gluten-free, healthy, healthy bowl, holidays, homemade, indulge, plant-based, recipe, soft, summer, sweet, vegan

Servings: servings

Calories: 284kcal

Author: Shanika

Ingredients

CAKE:

3 very ripe bananas, mashed
2 cups organic all-purpose flour
1 cup organic cane sugar
2 tsps baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of sea salt
¾ cup Almond milk , unsweetened (You can use your fave plant-based milk)
1 tablespoon Apple Cider Vinegar
1 teaspoon vanilla extract
¼ cup coconut oil, melted (You can also sub with melted vegan butter, olive oil, etc.)
1 (4 oz.) vegan chocolate bar, roughly chopped (You can also sub with 1-1 ½ cups of chocolate chips)

GLAZE:

2 cups organic powdered sugar, sifter
3 Tbsps cocoa powder
3-4 Tbsps Almond milk, unsweetened (You can use your fave plant-based milk)

OPTIONAL TOPPINGS:

Chopped vegan chocolate
Coconut whipped cream
Dairy-free ice cream

US Customary - Metric

Instructions

TO MAKE THE VEGAN 'BUTTERMILK':

In a bowl or measuring cup, add together your favorite plant-based milk (I use unsweetened Almond milk) and the apple cider vinegar, stirring and allowing it to sit for 5-10 minutes until it thickens.

TO MAKE THE CAKE:

Begin by preheating the oven to 350 degrees Fahrenheit. Lightly grease (w/ butter or spray) and line the bottom with parchment paper of a 9-inch round cake pan. NOTE: For greater ease, you can use a 8 to 9-inch springform pan as well so that you can remove it more easily once baked.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt until combined. Set aside.
In a large bowl, add together the mashed bananas, sugar and oil, mixing by using a hand-mixer on medium-high speed, until combined, about 1-2 minutes.
Add in the vanilla and the 'buttermilk', followed by the dry ingredients, mixing everything together until well combined and smooth, about 2-3 minutes. Fold in the chopped chocolate.
Pour/scoop batter into prepared pan, spreading everything around for a perfect evenness.
Bake for 55-60 minutes, or until the center of the cake comes out clean when tested with a toothpick or butter knife.
Once done, remove the cake from the oven and let cool completely (about 1-2 hours) before carefully lifting it from the pan and placing it onto a cooling rack to cool completely. NOTE: To best remove, I recommend gently turning your cake over and "shake" out of pan, flipping it back right side up once on cooling rack.

TO MAKE THE CHOCOLATE GLAZE:

In a bowl, whisk together the powdered sugar, cocoa powder, and milk, until smooth and it slowly runs off the whisk once lifted.
Once cake has cooled completely, drizzle chocolate glaze atop cake, slice, and serve with your favorite toppings.
Bon Appetit!

Notes

STORAGE: Keep leftover cake tightly wrapped using plastic wrap and refrigerated for up to 5 days. To store frozen (frosted or unfrosted), simply tightly wrap and cover cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
CHOCOLATE CHIP BANANA CUPCAKES: This recipe yields about 30 cupcakes which will be more cakey and fluffy. Simply bake for 18-20 minutes instead, until centers come out clean.
FLOUR: You can always just use all-purpose or cake flour for this recipe.
MAKE AHEAD: You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, make your glaze and drizzle, add your favorite toppings, and serve each slice!

Nutrition