Dairy-Free Banana Chocolate Cake
Indulge in the rich, moist decadence of this Dairy-Free Banana Chocolate Cake, a deliciously wholesome treat perfect for both chocolate lovers and those seeking dairy-free desserts. Featuring naturally sweet ripe bananas, creamy coconut oil, and unsweetened almond milk, this cake delivers incredible flavor without compromising on dietary preferences. Enhanced with cocoa powder and studded with dairy-free chocolate chips, each bite offers the perfect balance of chocolate richness and banana sweetness. Easy to make in under an hour, this recipe uses apple cider vinegar for a tender crumb and avoids traditional dairy ingredients, making it ideal for vegans and those with lactose intolerance. Serve it plain, or elevate it with a dairy-free frosting for a show-stopping dessert that's as versatile as it is indulgent! Perfect for family gatherings, celebrations, or anytime you crave a guilt-free treat, this cake will quickly become a household favorite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 3 medium ripe bananas
- 0.75 cup coconut sugar (or granulated sugar)
- 0.5 cup unsweetened almond milk
- 0.25 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 0.5 cup dairy-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate bowl, mash the ripe bananas until smooth. Stir in the coconut sugar, almond milk, melted coconut oil, vanilla extract, and apple cider vinegar until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Fold in the dairy-free chocolate chips, distributing them evenly throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, the cake can be served as is, or topped with your favorite dairy-free frosting or glaze.
Nutrition Facts
Calories |
3032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 537.0 g | 195% | |
| Dietary Fiber | 65.2 g | 233% | |
| Total Sugars | 272.0 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 442 mg | 34% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 4168 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
