This vegan chocolate banana cake is so easy to make and everyone’s favorite. It’s soft, delicious and you only need one bowl to make it!
Photo: Natalie Levin
Vegan Chocolate Banana Cake
For the chocolate banana cake:
- 240 ml. (1 cup) vegetable oil
- 3 large ripe bananas (mashed)
- 400 grams (1 2/3 cup) coconut milk
- 200 grams (1 cup) sugar
- pinch of salt
- 1/2 tsp. vanilla extract
- 70 grams (1/2 cup) cocoa powder
- 210 grams (1 1/2 cups) all-purpose flour
- 10 grams (2 tsp.) baking powder
- 100 grams dark chocolate chips
For the ganache:
- 150 grams dark chocolate
- 150 grams coconut cream
- Preheat oven to 170c degrees.
- In a large bowl mix oil, bananas, coconut milk, sugar, salt and vanilla until mixture is smooth.
- Add cocoa powder, flour and baking powder and stir just until incorporated.
- Transfer the batter to the pan and sprinkle chocolate chips on top.
- Bake for about 30-40 minutes or until a toothpick stuck in the center of the cake comes out with moist crumbs.
- Ganache: Melt dark chocolate with coconut milk and cream until you get a smooth glossy cream.
- Pour over cake while hot.
- Cool completely and serve.
- Instead of coconut milk you can use soy or almond milk.
- Keep the cake in a sealed container in the refrigerator up to 5 days.
- Serve the cake at room temperature.
- The cake can be frozen, well wrapped, up to a month. It is recommended to thaw overnight in the refrigerator.
- Instead of one large pan, you can prepare the cake in 2 loaf pans 30 cm in length.
Photo: Natalie Levin