Vegan Chocolate Banana Cake

Modified: Oct 17, 2024 by Madhuram · 179 Comments.

4.63 from 32 votes

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Today I come here with an amazing recipe for a vegan banana chocolate cake. In fact the original recipe was neither vegan nor it was a banana cake. Funny isn't it, when it starts out as something and ends up totally different nevertheless ending up awesome. Many of the recipes I blog here follow that pattern.

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In my previous post I mentioned about the Taste of Home website for a huge collection of baking recipes and how I like to linger around there. Another website I often visit is Weight Watchers. Whether your New Year's resolution is to lose weight or not I think it is always better to look for healthy meal ideas and what better place to look for than Weight Watchers. They have a good collection of dessert, baking recipes too. I have tried a couple of recipes from that site as well with some tweaks here and there and have liked it very much.The following vegan chocolate banana cake recipe too is my version of the Dark Chocolate Cake recipe in that site. The chocolate cake recipe is egg free already. All I did was to substitute a cup of pureed sauerkraut with a cup of pureed banana and made it vegan by substituting canola oil for the melted butter. I also used whole wheat pastry flour instead of all purpose flour. What is sauerkraut? I too was not aware of such a thing until I saw it mentioned in the cake recipe. I understand that it is fermented cabbage pickle in laymen terms. For detailed information check this sauerkraut recipe, which has detailed instructions with pictures. Freshly Baked Vegan Chocolate Banana Cake

Freshly Baked Vegan Chocolate Banana Cake

As for my vegan chocolate cake with bananas, it came out very well. One of the reason I chose to bake this cake was, I recently purchased a bundt pan and was waiting for a chance to use it. I saw that this chocolate cake recipe too used one and was egg free too. Another reason being, I had very ripe bananas at home which I didn't want to throw it away. So I decided to use it in this recipe and I'm not regretting it at all. Initially I was thinking that it is going to taste more like a vegan banana cake instead of a vegan banana chocolate cake because of the bananas. Surprisingly, the flavor of bananas in the cake is very mild. The cake was moist, had a very good texture; neither dense nor crumbly, perfect for decorating for birthdays and anniversaries. The only change I would make in that case is to use butter instead of canola oil to give it a rich taste.Recently I had some overripe bananas at home and wanted to bake cupcakes using it. I already have a plain vegan banana cupcakes recipe here in the blog. I also was in the mood for chocolate flavor. So used this recipe and baked it as vegan banana chocolate cupcakes and it's not a surprise that it turned out great!Recipe

Vegan Chocolate Banana Cake

Madhuram

Have over-ripe bananas sitting in the counter and bored of preparing the same old banana bread once again? Then try this rich and moist vegan chocolate banana cake. The flavor of bananas is very mild that you will hardly notice it. Also a piece of this cake is a sinless indulgence because it is low in fat and 100% whole grain too.

4.63 from 32 votes

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Prep Time 15

Cook Time 1

Cooling Time 20

Total Time 1 35

Course Cakes

Cuisine American

Servings 12 Slices OR One 8-inch layers OR one 9x13 inch bundt cake

Calories 218 kcal

Need To Convert Measurements?Check out the Baking Measurement Chart!

Ingredients

Dry Ingredients:

▢ 2 cups Whole Wheat Pastry Flour
▢ 1 and ⅓ cup Granulated Sugar (See My Notes #2)
▢ ⅔ cup Cocoa Powder
▢ 1 and ½ teaspoon Baking Soda

Wet Ingredients:

▢ ¼ cup Canola Oil
▢ 1 and ½ cups Hot Water
▢ 1 teaspoon Vanilla Extract
▢ 1 cup Bananas Mashed or Pureed

Instructions

Preheat the oven at 350F/180C for 15 minutes. Spray a bundt pan with non stick cooking spray.
In a large bowl mix together the dry ingredients and keep it aside.
I pureed 2 small size bananas with little water to measure 1 cup of puree.
To the flour mixture add the canola oil, hot water and vanilla extract; mix well.
Now add the pureed bananas and blend thoroughly.
The cake batter is quite watery. Pour the batter in the prepared pan and bake for approximately from 45-60 minutes or until a toothpick inserted comes out clean. The original recipe mentions 55-60 minutes, but mine was done after 45 minutes itself.
At this stage I did see some cracks on the cake. Move the bundt pan to a cooling rack and let it cool for 10-20 minutes. Place a baking sheet on the pan and slowly invert the pan holding the sides of the sheet to remove the cake from the pan. Then carefully transfer the cake to the wiring rack and let it cool completely before you frost. I didn't frost mine.

My Notes

The original recipe used all purpose flour but we did not realize that the cake was made with whole wheat pastry flour. The cake had a wonderful texture; moist but not sticky and not gritty. This can very well be a birthday cake; but I would use butter in that case.
You could also increase the quantity of sugar to 1 and ½ cups if you are not frosting this chocolate banana cake. You could also sprinkle some chocolate chips instead. Since I wanted to make a vegan cake I did not add any. I prefer mild sweetness so the 1 and ⅓ cup was perfect.
The cake was surely moist but I felt that it did not taste rich. The original recipe uses ½ cup of melted butter for the fat which I replaced with ¼ cup canola oil and some mashed bananas. So I think we could use ¼ cup of melted butter or margarine instead to give that richness. If you want to use entire ½ cup butter, you can reduce the quantity of mashed bananas to ¾th cup.
Update: I did try this recipe once again with all purpose flour and melted butter and it was definitely rich and good enough to qualify for a birthday cake.
The next time I try this recipe I'm going to use cooked beet puree instead of mashed bananas. I'm pretty sure that its going to be so good.

Nutrition

Calories: 218kcalCarbohydrates: 42gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 140mgPotassium: 191mgFiber: 4gSugar: 24gVitamin A: 10IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Did You Make This?I love seeing what you made! Leave a review comment below and be sure to tag me at @EgglessCooking when you share a photo!

Check out these delicious cake recipes as well:

chocolate cake recipe

Vegan chocolate cake

More Eggless Cakes/Cupcakes

Ingredients Used: baking soda, banana, cocoa powder, oil, pureed fruit, Sugar-White, valentines day, vanilla extract, whole wheat pastry flour

Comments

Tried this recipe? Leave a comment and rating! Cancel reply

All comments I made this Questions

Suvarna Shilpa S says

May 09, 2020 at 12:34 pm

It dint taste good
May be because of too much of cocoa powder

Reply
Shraddha says

May 04, 2020 at 7:53 am

I baked using this recipe today. I used all purpose flour instead or whole wheat flour. It turned out to be amazing! The cake was soft and moist. I used butter instead of oil. Had a question - can we add chopped apples or nuts to this recipe? If I add chopped apples, should I change proportions of any of the other ingredients? Thanks!

Reply
- Madhuram says
  
  May 04, 2020 at 6:35 pm
  
  Thanks for the feedback, Shraddha. You can add up to a cup of other add-ons without altering anything else
  is my guess.
  
  Reply
Aimee B. says

September 29, 2017 at 10:53 pm

This was amazing! My whole family enjoyed it. Didn't need frosting or even a dusting of powdered sugar because it was perfect as is. 🙂

Reply
- Aimee B. says
  
  September 29, 2017 at 10:55 pm
  
  Forgot to say that I added in a tablespoon of instant coffee with the dry ingredients.
  
  Reply
- Madhuram says
  
  October 02, 2017 at 12:10 pm
  
  Thanks Aimee.
  
  Reply
Amy says

February 22, 2017 at 1:24 pm

I love this cake. I have made it twice. The second time I made it with coconut oil instead of canola oil and it was just as good. I have a question: I think the first time I made it I used a vegan chocolate icing that I thought was linked to this recipe but I can't find it. Anyone have a good recipe. I want it to be able to drip onto the bundt cake - so not frosting.

Reply
- Madhuram says
  
  February 26, 2017 at 7:39 pm
  
  Thanks for the trying the recipe Amy. You can make a vegan ganache by melting vegan chocolate chips and little vegan butter and non-dairy milk and drizzle it over the cake.
  
  Reply
Chaitali. says

February 08, 2017 at 8:29 am

Hi, wheat pastry flour mean wheat flour?.

Reply
- Madhuram says
  
  February 08, 2017 at 1:06 pm
  
  Check this: Whole wheat pastry flour.
  
  Reply
SARAH says

February 02, 2017 at 8:57 am

This is my favorite way to use up old bananas. I have made this recipe a few times and I will often make this into cupcakes instead, I can get about 18 cupcakes out of the batch. No icing needed! I'll leave them out on a plate to share and I've actually had non-vegan housemates leave notes in reply, saying "I'm not worthy!" and "oh emm gee, the CAAAAAKE!" and then I tell them these are vegan, and their minds are blown. They always get excited when I mention that I'm thinking about baking another batch.
Talk about feeling proud of something I made 🙂
By far the best combination of banana and chocolate. The ingredients are affordable and I usually always have them on hand. The cupcakes travel well, and get better with time. Great for a college student! These are my go to, always!

Reply
- Madhuram says
  
  February 02, 2017 at 1:10 pm
  
  Thank you very much Sara for the amazing feedback. Now I cannot try to wait to bake it as cupcakes.
  
  Reply
Seeta Dash says

January 19, 2017 at 12:35 pm

Can I use all purpose flour instead? I don't have any whole wheat pastry flour, but I do have all purpose whole wheat, and all purpose cake flour. Which would be best?

Reply
- Madhuram says
  
  January 19, 2017 at 9:08 pm
  
  Yes you can. Or else you can also use a mix of whole wheat flour and all-purpose flour.
  
  Reply

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Vegan Chocolate Banana Cake

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