Vegan Chocolate Chip Banana Cake
When you want a soft, moist cake that brings comfort and simplicity, banana cake is a timeless choice. This version is fully vegan free from dairy and eggs yet still rich in texture and taste. With the dark chocolate chips added, each bite has a strong cocoa flavor. This cake is great for people on a plant-based diet or who want a lighter dessert choice.
People who are lactose intolerant or sensitive to dairy can also enjoy this cake, as can people who are trying to live plant-based lifestyle. It’s simple enough for a weekday bake and elegant enough for a weekend gathering.
Why Banana Cake Is So Popular?
Banana-based baked goods have been a home kitchen favorite for decades. Bananas bring natural moisture and a hint of sweetness, helping to reduce the need for excess oil or refined sugars. As a natural egg substitute in veggie recipes, they also help the ingredients stick together.
In this cake, the banana isn’t just a background flavor—it stands out and works well with the chocolate chips for a warm, rich flavor that is both earthy and comforting.
Ingredients That Make It Work
This cake uses ingredients that are likely already in your pantry if you regularly bake vegan recipes. With soy or almond milk, ripe banana, and vegan chocolate chips from Santa Barbara Chocolate, you can make a cake that is full of texture, taste, and depth.
Vegan Chocolate Chip Banana Cake
Ingredients:
- 3 cups wheat flour
- 1 ripe banana
- 1 cup sugar
- 1 cup soy milk (or almond milk)
- ½ cup soybean oil (or cocoa butter)
- 1 tablespoon yeast
- 1 teaspoon vanilla extract
- 1 cup Santa Barbara Chocolate vegan couverture chocolate chips
Instructions:
- In a large bowl, mash the banana until smooth.
- Add sugar and oil, stirring to combine.
- Slowly fold in flour, and milk in alternating steps to avoid clumping.
- Mix the yeast, vanilla and chocolate chips in after the dough is smooth. Once more, stir until everything is well mixed.
- Preheat your oven to 350°F (175°C).
- Grease a 9" baking pan or line it with parchment paper.
- Pour the batter into the pan and bake for approximately 50 minutes.
- Use a toothpick to test the center. If it comes out clean, the cake is ready.
- Let the cake cool fully before adding frosting.
A Dairy-Free Frosting with Cashew and Dark Chocolate
Traditional frosting often uses butter or cream but that’s unnecessary here. Cashew nuts provide creaminess and structure without adding dairy. When you mix this frosting with unsweetened chocolate chips, it makes it naturally rich, which goes well with the banana cake.
If you prefer a sweeter version, you can replace the unsweetened chocolate chips with semi-sweet vegan chocolate.
Vegan Chocolate Frosting
Ingredients:
- 1 cup Santa Barbara Chocolate 100% unsweetened chocolate chips
- ½ cup soy milk (or almond milk)
- ½ cup roasted cashew nuts
- ½ cup water
Instructions:
- Soak the cashew nuts in ½ cup of water for about 2 hours.
- Drain the cashews and blend until creamy—this should take about 3 minutes in a high-speed blender.
- In a small saucepan, bring the plant-based milk to a boil.
- Pour the hot milk into the blender along with the chocolate chips.
- Blend everything together until smooth and glossy.
- Put the mixture in a bowl and put it in the fridge for at least 20 minutes before you use it. This makes the frosting a little stiffer, which makes it easier to spread.
Frosting and Assembly Tips
Once the cake has completely cooled, use a spatula to spread the chocolate cashew frosting generously over the top. There are two ways to serve the cake: in the pan itself, or taken out of the pan for a more elegant look.
Optional toppings include:
- A light dusting of cocoa powder
- A sprinkle of chopped nuts (pecans, almonds, or hazelnuts work well)
- A handful of extra vegan chocolate chips
- Sliced fresh banana or a banana chip garnish
This cake holds up well at room temperature for a day or two and can be refrigerated for longer freshness. The frosting is less likely to melt in hot weather because it doesn't contain dairy.
Versatility and Flavor Variations
This recipe provides a solid base, but there are plenty of ways to make it your own. Some ideas:
- Swap the banana for mashed sweet potato or pumpkin puree in the same amount.
- Add a teaspoon of cinnamon or cardamom for warm spice notes.
- Replace the cashew nuts with almonds or macadamias in the frosting for a different flavor twist.
- For a more dramatic look, use a bundt pan. For easy, single-serve treats, bake them into muffins.
A Thoughtful Cake for Any Occasion
This vegan chocolate chip banana cake is an easy, dependable recipe that suits a range of dietary preferences. The dark chocolate adds rich flavor that goes well with naturally sweet banana. It's soft without being too heavy. The cashew-based frosting is smooth, creamy, and free from added refined sugar, offering a well-balanced finish.
Whether you're baking for yourself, a plant-based friend, or someone avoiding dairy, this cake is a reliable go-to for any occasion. As a dessert during the week or for a party, it has the right amount of taste, texture, and comfort, and it doesn't contain any animal products.