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Home » Desserts » Vegan Banana Chocolate Chip Cake.

Vegan Banana Chocolate Chip Cake.

Jan 29, 2020 by Kelly Roenicke · 11 Comments

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easy vegan banana cake

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.

vegan chocolate chip banana cake

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!

dairy free chocolate chip banana cake

 

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 ¼ 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.

Disclosure: This post contains affiliate links.

Recipe

vegan chocolate chip banana cake
5 from 1 vote
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Vegan Banana Chocolate Chip Cake.

Tasty and delicious vegan banana chocolate chip cake. An easy vegan dessert recipe.

Course Dessert
Cuisine Dairy Free, vegan.
Keyword banana recipes, cake without eggs
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9
Calories 330 kcal
Author Kelly Roenicke

Ingredients

  • 2 ripe bananas
  • 1 ½ cups spelt flour or gluten free flour if you prefer
  • ½ cup coconut sugar or brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • â…“ cup organic canola oil
  • ¼ cup non-dairy milk
  • 1 teaspoon white vinegar
  • 1 cup dairy free mini chocolate chips
US Customary - Metric

Instructions

  1. Preheat the oven to 350 degrees. Grease an 8-inch square baking dish (I used a Pyrex square pan).

  2. Whisk the flour, baking soda, and salt together and set aside.
  3. In a large bowl, mash the bananas, then add the coconut sugar, granulated sugar, organic canola oil, vinegar and non-dairy milk. Mix together.

  4. Add the dry ingredients to the wet ingredients and mix.

  5. Add the chocolate chips and stir.
  6. Pour the batter into the prepared pie plate.
  7. 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.

Nutrition Facts
Vegan Banana Chocolate Chip Cake.
Amount per Serving
Calories
330
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
3
mg
1
%
Sodium
 
286
mg
12
%
Potassium
 
102
mg
3
%
Carbohydrates
 
47
g
16
%
Fiber
 
3
g
13
%
Sugar
 
27
g
30
%
Protein
 
4
g
8
%
Vitamin A
 
75
IU
2
%
Vitamin C
 
2.4
mg
3
%
Calcium
 
33
mg
3
%
Iron
 
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

vegan banana chocolate chip cake

 

This post was originally published in May 2014. It has been updated.

Related

« Double Chocolate Coconut Oil Cookies (Gluten Free, Vegan).
Gluten Free Shortbread Cookie Hearts with Raspberry Frosting. »

Filed Under: Dairy Free, Desserts, food, Recipes, Sweets, Vegan Tagged With: chocolate, Dairy Free, Egg Free, Fish Free, Garlic Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Alison

    September 10, 2020 at 11:33 am

    I’m planning to make this cake this weekend. Does it work with ripe bananas that have been frozen? Thank you!

    Reply
    • Kelly Roenicke

      September 12, 2020 at 10:51 am

      Yes, those will work very well!

      Reply
      • Alison Fraser

        September 15, 2020 at 1:52 pm

        Thanks! I made this cake this weekend and it was delicious! It fell a little bit in the middle after I took it out, even though the toothpick came out clean. Should I have cooked it a bit longer?

        I just moved and so I also thought it may be because I am not used to this oven and it may not be heating at the correct temperature.

        Reply
  2. Katie

    June 01, 2018 at 3:32 pm

    5 stars
    Delicious recipe!

    Reply
  3. Sharon

    April 30, 2015 at 9:09 am

    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.

    Reply
    • Kelly

      April 30, 2015 at 9:31 am

      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!

      Reply
  4. Sarah@WholeandHeavenlyOven

    May 08, 2014 at 9:50 am

    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!

    Reply
    • Kelly

      May 12, 2014 at 6:35 pm

      Thanks, Sarah! Yes, I am finding that coconut sugar is very versatile! I like it.

      Reply
  5. Kelly

    May 07, 2014 at 10:23 pm

    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! :)

    Reply
  6. Natalie @ Tastes Lovely

    May 06, 2014 at 11:58 am

    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!

    Reply

Trackbacks

  1. Vegan Banana Chocolate Chip Cake from The Pretty Bee | Kickshaws Downtown Market says:
    May 7, 2014 at 5:20 pm

    […] Kelly over at The Pretty Bee focuses on recipes that are allergy friendly, delicious and kid-approved. We love her recipe for Vegan Banana Chocolate Chip cake, something that your friends won’t even know if allergy friendly and vegan! Check out the recipe over at The Pretty Bee. […]

    Reply

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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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