Need a quick and tasty dessert that’s dairy free and egg free? Try this vegan banana chocolate chip cake! So moist, tender, and loaded with chocolate chips. This is a family favorite.
Sometimes you just need a slice of cake, don’t you? If you’re having a long day, or if it’s a freezing cold day and you’d like something to enjoy with your tea…a piece of cake sounds good.
And if you are in a hurry, you might wonder what kind of allergy friendly cake recipe to use to get that slice of cake in front of you quickly.
This vegan banana chocolate chip cake is just the thing to try. It comes together really easily, and it’s very moist and flavorful.
If you’re like me, and always have brown bananas in the refrigerator, this is a great way to use them up!
Can I use a different sugar in this recipe?
Yes, you can use cane sugar, date sugar, coconut sugar, granulated sugar, or a mix of any of these. Use what you have on hand!
Can I use less sugar since the bananas are very ripe?
Yes, if you want to use less sugar you can. I have used 1/4 cup less sugar in this recipe before with good results. If your family is used to desserts being less sweet, you can probably reduce the sugar by even more.
Can this recipe be made with gluten free flour?
Yes, I have made this cake with gluten free flour before, and it turned out well! Try Namaste Perfect Flour Blend, or a different blend of your choosing. For another gluten free vegan banana dessert recipe, try this chocolate banana bread.
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Vegan Banana Chocolate Chip Cake.
Tasty and delicious vegan banana chocolate chip cake. An easy vegan dessert recipe.
Ingredients
- 2 ripe bananas
- 1 1/2 cups spelt flour or gluten free flour if you prefer
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup organic canola oil
- 1/4 cup non-dairy milk
- 1 teaspoon white vinegar
- 1 cup dairy free mini chocolate chips
Instructions
Preheat the oven to 350 degrees. Grease an 8-inch square baking dish (I used a Pyrex square pan).
- Whisk the flour, baking soda, and salt together and set aside.
In a large bowl, mash the bananas, then add the coconut sugar, granulated sugar, organic canola oil, vinegar and non-dairy milk. Mix together.
Add the dry ingredients to the wet ingredients and mix.
- Add the chocolate chips and stir.
- Pour the batter into the prepared pie plate.
- Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
Recipe Notes
Keep leftover cake in an airtight container. It should stay fresh for about 4 days.
This cake can be made with a gluten free flour blend if you prefer.
This post was originally published in May 2014. It has been updated.
Delicious recipe!
Why canola oil? I was ready to rush in there to buy some of this cake, until I saw that. Thank you for posting this recipe! I’ll make my own, substituting coconut oil for the canola.
You can definitely use coconut oil! I don’t have a problem using organic canola oil for baking when I want a neutral flavor. But coconut oil will work just fine!
I love using coconut sugar in nearly all my baking. It does make baked goods a little darker than usual, but it also enhances an amazingly soft and chewy texture. Speaking of which, this banana cake is gorgeous! Love how classic and simple it is. My kind of snacking cake!
Thanks, Sarah! Yes, I am finding that coconut sugar is very versatile! I like it.
No, I didn’t notice a different flavor, I would say it is pretty similar to brown sugar. Just the color of the cake was a bit darker! :)
I’ve been wanting to try baking with coconut sugar. Did you notice any difference flavor? It just sounds so yummy! Love banana and chocolate together. Yum!