Vegan Banana Chocolate Chip Cake
Indulge your sweet tooth while staying plant-based with this irresistible Vegan Banana Chocolate Chip Cake! Bursting with the natural sweetness of ripe bananas and studded with melty dairy-free chocolate chips, this moist and tender cake is the perfect fusion of comfort and decadence. Crafted with wholesome pantry staples like all-purpose flour, organic cane sugar, and unsweetened almond milk, this easy-to-make recipe is dairy-free, egg-free, and ready in just over an hour. A hint of cinnamon adds a cozy warmth, making it ideal for breakfast, dessert, or an anytime treat. Whether enjoyed plain or topped with a dusting of powdered sugar, this vegan banana chocolate chip cake is sure to become a family favorite. Perfect for vegans and non-vegans alike, it’s the ultimate way to use up overripe bananas while satisfying your chocolate cravings!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pieces ripe bananas
- 2 cups all-purpose flour
- 0.75 cup organic cane sugar
- 0.33 cup unsweetened almond milk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.5 cup dairy-free chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
In a large bowl, mash the ripe bananas with a fork until smooth.
Add the sugar, almond milk, vegetable oil, and vanilla extract to the mashed bananas. Stir until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix.
Fold in the dairy-free chocolate chips until evenly distributed.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Slice and serve as is, or with a dusting of powdered sugar for a finishing touch.
Nutrition Facts
Calories |
2818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2578 mg | 112% | |
| Total Carbohydrate | 489.6 g | 178% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 248.5 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 204 mg | 16% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1966 mg | 42% | |
*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.
