Vegan Chocolate Banana Cake
Banana bread and chocolate cake both are one of those classic, all-American comfort food recipes that fill the whole house with warmth and makes 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 requested 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
- 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 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
Rich, moist and healthy chocolate vegan cake naturally sweetened with bananas and figs! Decadent and so easy to make, it’s truly a crowd pleaser!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Allergens: Tree Nuts, Wheat
- Servings: 12
- 11/2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup cacao powder
- 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
chopped pistachio, chopped walnuts, chopped almonds, powdered sugar
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 into 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’s come 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.