Vegan Chocolate Banana Cake
Rich, moist, and healthy chocolate vegan banana cake naturally sweetened with bananas and figs! Decadent and so easy to make, it’s truly a crowd-pleaser!
Banana bread and chocolate cake are both of those classic, all-American comfort food recipes that fill the whole house with warmth and make everything better. Not to brag, but my Banana Bread with Nuts & Fig is always a huge hit. I often make it for an afternoon snack and kids love having it for breakfast the next day. My kid’s second favorite sweet recipe is my Vegan Chocolate Cake. Last week, my kids asked if there was a way to put the two recipes in one and have a Banana Chocolate Cake. And I wanted them to be able to eat this cake for breakfast. Who doesn’t love a cake for breakfast?
Yes! You can have this BANANA cake for breakfast! It is Healthy.
- Quick and easy
- Can be prepared the night before
- Naturally sweetened with apple sauce, banana, raisins, and figs
- Has healthy fats from nuts and almond milk
- Baked with healthy whole wheat pastry flour, a whole grain flour
- Kid-friendly and a crowd-pleaser
WHY YOU’LL LOVE THIS VEGAN CHOCOLATE BANANA Cake! It is:
- Chocolate Cake
- Moist and rich
- Decadent
- Bursting with banana flavor
- Sweetened using apple sauce, ripe bananas, raisins, and figs
- Low in fat – the whole cake has 3 tablespoons of oil rather than sticks of butter
- Baked with healthy whole wheat pastry flour
This chocolate banana cake is divine when it comes fresh in the oven and still warm and on day 2 it is, if anything, even more, divine. Store your chocolate banana cake, covered to maintain moisture, for up to 3 – 4 days on the counter. I do not recommend refrigerating this cake, as it will dry out in the refrigerator.
Vegan Chocolate Banana Cake
Ingredients
Dry Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup cacao powder
Wet Ingredients
- 2 ripe bananas (peeled)
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon flax meal
- 1/4 cup apple sauce
- 1/4 cup dry figs (chopped)
- 1/4 cup walnuts (chopped)
- 1/4 cup raisins
- 1/4 cup almond milk
Garnish
chopped pistachio, chopped walnuts, chopped almonds, powdered sugar
Instructions
- Preheat the oven to 375° F and grease a 9-inch cake pan with olive oil.
- In a medium bowl, sieve the whole wheat pastry flour, baking powder, baking soda, and cacao powder and mix well.
- In a large bowl, mash the bananas with a fork and add olive oil, lemon juice, vanilla extract, flax meal, apple sauce, chopped figs, chopped walnuts, and raisins and mix well.
- Add the dry ingredients to the wet ingredients and mix well. Add the almond milk and mix well until there are no lumps in the mixture. Pour into your prepared cake pan.
- Place the pan into the oven and bake it for 35-40 minutes, then check it with a toothpick. Insert the toothpick into the center of the cake. If it comes out clear, it means the cake is ready, if not, then bake it again for 5-10 minutes.
- Remove it on a cooling rack and let it cool down.
