Vegan Chocolate Banana Cake

Rich, moist, and delicious vegan chocolate banana cake topped with a layer of creamy frosting. It’s the perfect vegan dessert to end a special meal.

This fluffy, dairy-free, eggless cake can also be made gluten-free if needed and it’s quick and easy to prepare.

Just in case you have some spotty bananas lying around your kitchen, this vegan chocolate banana cake is a great way to make sure they don't go to waste!

It's an easy recipe to make, don't let the fact that it's a "cake" scare you, it's simple and I've made it countless times, so I'll walk you through step-by-step so yours looks and tastes just as scrumptious as mine shown in the pictures throughout this page. (It's just as easy as making banana bread!)

It's also a versatile recipe and can be made simple with no frosting and served as a snacking cake or you can take it up several notches and make it a layer cake for a celebration. (See the "Variations" section below for details on that!)

But before you head down for all the details for making this delicious chocolate cake with banana, check out these other vegan cake recipes:

• Vegan Gingerbread Cake
• Easy Vegan Gluten-Free Chocolate Cake
• Easy Vegan Banana Cake
• Vegan Gluten-Free Applesauce Cake
• Vegan Gluten-Free Apple Upside Down Cake

Now let's go through all the details so you can enjoy this cake very soon, too!

Ingredients and Substitution Notes

You may think that because this is a recipe for a homemade vegan cake it's going to call for lots of ingredients but it doesn't. It's made with a small list of simple ingredients and you may have all of them right now.

See below for details about each one.

Flour – I tested two versions of this cake:

For vegan chocolate banana cake: Use all-purpose white flour.

For vegan gluten-free chocolate banana cake: Use Bob's Red Mill All-Purpose Gluten-Free Flour Blend in the RED bag.

I haven't tested this recipe with any flour other than the two recommended above. If you use something else, your outcome may not be the same as mine.

NOTE: When baking, measuring all of your ingredients correctly is crucial for the best results, especially flour. Check out my article on how to measure flour correctly before you get started!

Puréed Bananas – Use overripe bananas with brown spots and make sure they're soft (use the ripest, brownest bananas you have, they are the best kind for baking!). Use a food processor, blender, or stick blender to purée them thoroughly until no chunks remain. If you don't have a blender, mash the bananas well with a fork until they reach a smooth consistency without any chunks.

Frozen bananas can also be used, just fully thaw them and drain off the excess liquid before puréeing. Any extra moisture will affect the final texture of the cake.

TIP: Don't use bananas that are leaking, or have spots of mould. Bananas that are still green or are hard to peel are not ripe enough and will result in a dry cake that does not have the proper flavour and texture.

Cocoa Powder - I use Dutch-process unsweetened cocoa powder in all of my recipes because it gives baked treats a rich chocolate flavour. I have not tested this recipe with natural cocoa powder / cacao powder. If you are looking for an ethical cocoa powder brand, read my article "Is Cocoa Powder Vegan" to get a list of options.

Sugar – I use light brown sugar because it adds a little extra moisture to the cake but you can use coconut sugar instead. Each type has a different measurement, so pay attention to that in the recipe. I haven't tried using liquid sweeteners such as pure maple syrup or agave syrup, and I haven't tried any artificial sweeteners.

NOTE: Some brands use animal bone char to process their sugars, making them not vegan, but luckily, some brands like Wholesome Sweeteners, Kirkland Signature Organic Sugar, Trader Joe’s brand, Whole Foods’ 365 brand, and Redpath (Canadian brand) (these are just a few, there are many more) don't use that process. If you can’t find any of these, look for organic sugar, which will always be vegan.

Oil - This recipe is made without butter, instead, you'll need a neutral oil such as refined avocado oil, safflower or sunflower oil. Melted coconut oil can also be used, but ensure your other ingredients are at room temperature to prevent it from turning solid when you add it to the mix.

I haven't tried using vegan butter in this recipe, and I haven't attempted an oil-free version. The mixture of oil and bananas is what gives this cake its tender, soft, super moist texture.

Dairy-Free Milk - Any type of non-dairy milk will work (almond milk, soy milk, oat milk, etc.) EXCEPT canned coconut milk (it's too thick and has too much flavour).

Flax Egg – This recipe is made without eggs, so flax eggs are used instead. Chia eggs will also work if you don't have flax.

Baking Powder and Baking Soda - Make sure these ingredients are both fresh and active, they’re essential for the cake to rise properly and have the proper texture.

Vanilla Extract and Salt - Both are going to enhance the flavour of your cake, don't leave either of them out.

Chocolate Frosting (Optional) - I like to make my vegan banana cake with chocolate frosting but I list some other options below in the "Variations" section. If you do want to add chocolate frosting, try my vegan chocolate buttercream frosting recipe.

If you're making the vegan gluten-free version of this cake, please read all of my vegan gluten-free baking tips before starting!

How to Make It

(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)

Line a square 8" x 8" metal baking pan with parchment paper creating an overhang for easy removal of the cake, and set it aside.

1. Whisk the dry ingredients in a small bowl, and set it aside.

2. Mix the wet ingredients in a large bowl.

3. Add the dry mixture to the wet mixture.

4. Stir into a batter, it will be thick, that's how it's supposed to be. Don't over mix.

5. Add the chocolate banana cake batter to your prepared pan and spread it into an even layer with a silicone or small offset spatula.

6. Bake. Once done, remove it from the oven, let it rest in the pan for a few minutes, then remove it using the parchment overhang and place it on a wire rack.

While the cake cools, prepare the vegan chocolate buttercream.

7. Once fully cooled, frost the cake.

8. Carefully slice into 9 squares and serve.

Variations

• Include dark chocolate chips - Make it a vegan double chocolate banana cake by folding in ½ cup of mini vegan chocolate chips before baking (see the green box below this section for an important tip about chocolate chips!).
• Top with chocolate chips - If you will not be frosting the cake, you can sprinkle chocolate chips on top before baking. Read my article "Are Chocolate Chips Vegan" to find a large list of brands to look for.
• Include Nuts - Fold ½ cup of toasted walnuts or toasted pecan pieces into the batter.
• Use a different frosting - If you prefer to not use chocolate frosting, I recommend using one of these instead:
  • vegan buttercream frosting
  • vegan peanut butter frosting
• No frosting - Make it a simple vegan chocolate banana snack cake by not frosting it or you can dust a little powdered sugar on top of the cake just before serving. Don't do this too far in advance or it will melt into the cake.
• Top with nuts or sprinkles - Sprinkle toasted walnuts, pecan pieces, or sprinkles on top of the frosting, do this immediately after frosting the cake so they stick.
• Make it in a round pan - Use an 8-inch or 9-inch cake pan and bake for 25-28 minutes or until a toothpick inserted into the center of the cake comes out clean.

Make it a layer cake by doubling the recipe and dividing the batter between two 8-inch or 9-inch cake pans. Bake for 25-28 minutes or until a toothpick inserted into the center of each cake comes out clean.

Storing and Freezing

You can store your frosted cake at room temperature in an airtight container for up to 2 days. After two days (if the leftover cake hasn't been devoured yet!) place the container in the refrigerator where it will keep for up to another 3-4 days.

The vegan gluten-free version stays fresh for a little less time since it dries out quicker, so the faster the cake can be eaten, the better.

If you are not frosting the cake, it does not need to be refrigerated and can be kept in an airtight container at room temperature for 5-6 days.

Freezing

After the cake has completely cooled, don't slice or frost it. Instead, tightly wrap it with plastic wrap, store it in an airtight container or freezer bag, and freeze it for a maximum of two months.

When you're ready to serve, allow it to thaw overnight in the refrigerator or at room temperature, and then add the frosting.

Looking for more dessert ideas? Check out all of these easy vegan and vegan gluten-free desserts to make this week!

Tips for Success

I tested both versions of this recipe extensively to ensure perfection before sharing it with you. Before making this cake, please review the following list for all my tips:

• Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
• Measure your ingredients correctly. I highly recommend using a scale (this is the one I have) and my weight measurements when making this recipe. Please read my article about how to measure flour correctly. This tip also applies to all other ingredients, make sure to measure them accurately to get the best results.
• Use the same flour I use. If you are making the gluten-free vegan version, remember that vegan gluten-free baking can be tricky because different flours and blends produce different results. The particular gf flour I use to make this cake works perfectly, so to duplicate that perfection, please use Bob’s Red Mill Gluten-Free All-Purpose Flour (in the RED bag!). If you don't need your cake to be gluten-free and you're making the vegan-only version, I have only tested with white all-purpose flour, so proceed with caution if you use a different type.

Tips for Success (continued)

• Sift your cocoa powder before adding it to the bowl. Cocoa powder is lumpy and those lumps are not easy to break once they've been mixed into a batter.
• Make sure your baking powder and baking soda are fresh. These are important ingredients that make the cake rise. If they are not fresh, they won't work and the cake will be dense and gummy.
• Don’t over-mix if you are using all-purpose flour, over-mixing will make the cake turn out heavy and tough, it won't be soft and fluffy.
• Make sure the cake has FULLY cooled before frosting. Frosting it while it's still warm will cause the frosting to melt and not stick to the cake. Allow the cake to cool for AT LEAST 2 hours before frosting.
• Read this post from top to bottom before you start. I’ve included many tips and tricks to get things right. Also, read through the actual recipe before getting started.
• Follow the recipe exactly as it’s written for the very best results.

If You Make This Recipe...

Please let me know by leaving a comment and rating below or by posting a picture of your cake on Instagram and tagging me so I can see it! (I'm @delightfuladventures on Instagram)

If You Like This Recipe...

You may like these other vegan recipes with bananas:

• Vegan Banana Baked Oatmeal
• Vegan Banana Oat Muffins
• Fluffy Vegan Banana Pancakes
• Chocolate Banana Coconut Chia Pudding
• Strawberry Blackberry Banana Smoothie

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4.67 from 6 ratings

Vegan Chocolate Banana Cake

Rich, moist, and delicious vegan chocolate banana cake topped with a layer of creamy frosting. You can also serve it without frosting or top it with mini chocolate chips before baking. Either way, it’s the perfect vegan dessert to end a meal. This fluffy, dairy-free, eggless cake can also be made gluten-free if needed and it’s quick and easy to prepare.

Prep Time:15 minutes minutes

Cook Time:25 minutes minutes

Total Time:40 minutes minutes

Author: Gwen Leron

Course: Dessert

Cuisine: Gluten-Free

Diet: Vegan

Servings: 9

Suggested Equipment:

• ▢
  Kitchen Scale
• ▢
  8 x 8-inch Square Metal Baking Pan
• ▢
  Whisk
• ▢
  Rubber Spatula

Cook ModePrevent your screen from going dark

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Ingredients:

• ▢ 2 tablespoons ground flax seeds
• ▢ 6 tablespoons water
• ▢ 1 ½ cups (188g) all-purpose flour **please see important notes about flour and the gluten-free option below**
• ▢ ½ cup (43g) Dutch-process cocoa powder
• ▢ 1 teaspoon baking powder
• ▢ ¾ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 cup (245g) puréed bananas (about 2 large or 3 small bananas)
• ▢ ⅔ cup (133g) brown sugar (or ¾ cup (180g) coconut sugar, see note below)
• ▢ ¼ cup (60ml) unsweetened dairy-free milk
• ▢ ¼ cup(60ml) oil (see note below)
• ▢ 1 teaspoon vanilla extract
• ▢ 1 recipe vegan chocolate buttercream frosting (see note below)

Instructions:

• Preheat oven to 350°F (177°C).
• Line an 8" x 8" square baking pan with parchment paper and make an overhang on all sides so removing the cake will be easy, set aside.
• Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
• In a medium bowl, add the flour, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine and set aside.
• In a large bowl, add the puréed bananas, sugar, milk, oil, vanilla, and flax eggs. Mix well until everything has combined.
• Gradually add the dry mixture to the wet mixture and stir with a wooden spoon until a thick batter has formed. Don't over-mix.
• Using a rubber spatula, scrape the batter into the prepared baking pan, spread it evenly, and smooth out the top.
• Bake for 25 minutes, until a toothpick inserted into the center comes out clean. Take care not to overbake.
• Remove from the oven and place the pan on a cooling rack. Let the pan sit for 10 minutes.
• After 10 minutes, using the parchment overhang, carefully remove the cake from the pan, and place it on a cooling rack to completely cool.
• Once cooled, slice the cake into 9 squares and serve.

Optional - Add Frosting

• While the cake is cooling, prepare the vegan chocolate buttercream frosting.
• Once fully cooled, frost (make the layer as thick or thin as you'd like and save any leftover frosting for another recipe).
• Slice the cake into 9 squares and serve.

Recipe Notes:

• Please read all of the information above, as well as the notes below before making this recipe.
• If you are making the vegan gluten-free version, use 1 ½ cups (210g) of Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red bag, NOT the blue bag. It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe other than the one mentioned above, so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. This recipe will NOT work with coconut flour or any other single gluten-free flour.
• The cup amount for both types of flour is the same but the weights are different because they have different properties and densities. If you are baking by weight, please take note of each weight and weigh your flour correctly.
• Coconut sugar can be used instead of brown sugar, however, each type calls for a different amount in the recipe above, so make sure to use the correct amount for the type you are using.
• Any type of neutral-flavoured oil can be used, such as refined avocado oil, safflower or sunflower. Melted coconut oil can also be used, but if you use coconut oil, make sure that all of your ingredients are at room temperature so it doesn't harden when it's added to the recipe.
• Storing Leftovers: You can store your frosted cake at room temperature in an airtight container for up to 2 days. After two days, place the container in the refrigerator where it will keep for up to another 3-4 days. If you are not frosting the cake, it does not need to be refrigerated and can be kept in an airtight container at room temperature for 5-6 days.
• Freezing: After the cake has completely cooled, don't slice or frost it. Instead, tightly wrap it with plastic wrap, store it in an airtight container or freezer bag, and freeze it for a maximum of two months. When you're ready to serve, allow it to thaw overnight in the refrigerator or at room temperature, and then add the frosting.
• The nutrition info listed below is based on one of 9 servings made as the recipe is written using all purpose flour, brown sugar, almond milk, and no frosting. The cake made with the gluten-free flour blend has a calorie count of 227 per serving. Info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition Info:

Serving: 1slice | Calories: 233kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 280mg | Potassium: 369mg | Fiber: 3.3g | Sugar: 19g | Vitamin A: 4.4IU | Vitamin C: 3.4mg | Calcium: 55mg | Iron: 3.7mg

Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!

This post was updated in March 2024 to simplify the original recipe and to add more helpful information.