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.
1 ½cups (210g)gluten free flour blend OR all-purpose white flour(if using all-purpose flour, use 1 ½ cups (188g), **please see important notes about flour below**
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.
Notes
Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
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.
If you are making the vegan gluten-free version, 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 Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red bag, NOT the blue bag), 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.
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.
I recommend vegan chocolate frosting for this cake, but you don't have to frost it if you don't want to. See the "Variations" section above for other options.
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 gluten-free flour, brown sugar, almond milk, and no frosting. The cake made with all-purpose flour has a calorie count of 233 per serving. Info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.