Gluten-Free Vegan Banana Chocolate Cake Recipe
Craving a moist, delicious cake without the gluten or dairy? This Vegan Gluten-Free Banana Chocolate Cake is about to become your new favorite treat. Packed with ripe bananas and rich cocoa flavor, this cake is simple to make and perfect for any occasion. Ready to ditch the boxed mixes and bake a healthier, homemade cake? Let’s get started!
Why You’ll Love This Gluten-Free Banana Chocolate Cake Recipe
- Pantry Staples, Bakery Results: Skip the specialty store run! This recipe uses common vegan and gluten-free ingredients you might already have on hand.
- Ripe Banana Rescue: Got a bunch of browning bananas taking over your counter? Turn them into a delicious and decadent cake!
- Double Chocolate Delight: Rich cocoa powder in the batter and decadent vegan chocolate chips throughout – chocoholics rejoice!
- Moisture Like No Other: Say goodbye to dry, crumbly cakes. This recipe uses clever substitutions to ensure a perfectly moist and tender crumb.
- From Scratch Satisfaction: Ditch the boxed mixes and artificial ingredients. This recipe lets you control exactly what goes into your cake.
- Easier Than You Think: Don’t be intimidated by fancy baking! This recipe breaks down the steps into simple instructions for baking success.
- Endless Customization Options: Feeling adventurous? The base recipe can easily be adapted to add your favorite nuts, fruits, or spices.
- Leftovers? We Don’t Think So! This cake is so good, it might disappear before you even have a chance to think about leftovers. But hey, if it does, it freezes beautifully!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Gluten-Free Banana Chocolate Cake with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Heat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
Mash the Bananas
In a large bowl, mash the bananas with a fork or potato masher until smooth. Tip: Ripe bananas add sweetness and moisture to the cake. If your bananas aren’t quite ripe enough, microwave them on high for 30-second intervals, mashing in between, until softened.
Combine Wet Ingredients
Add the melted coconut oil, milk, vanilla extract, and coconut sugar to the mashed bananas. Stir well with a whisk until fully combined. In the same bowl, add the gluten-free flour blend, baking soda, and salt. Gently whisk the dry ingredients into the wet ingredients until just combined. Don’t overmix! A few lumps are okay.
Chocolate Time!
Gently fold in the vegan chocolate chips using a spatula. Reserve a handful for sprinkling on top of the batter before baking, if desired.
Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips on top, if using. Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
Bake It
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely for about an hour.
Slice your cake and enjoy it warm or at room temperature.
Recipe Notes and Expert Tips
We’ve got the recipe down, but baking is all about those extra touches that take your cake from good to great. Here are some expert tips to make your Vegan Gluten-Free Banana Chocolate Cake the star of the show.
- Banana Bliss: Use the ripest bananas you can find! Browner spots indicate more natural sugars, which translates to a sweeter, moister cake.
- Microwave Magic: If your bananas aren’t quite ripe, don’t fret! Microwave them in 30-second bursts, mashing in between, until softened. This quick trick mimics the natural ripening process.
- Gluten-Free Flour: Not all gluten-free flours are created equal. A blend specifically formulated for baking works best here. Almond or oat flour blends are great options, and some even come pre-mixed with xanthan gum for extra binding power.
- Sifting Savvy: Sifting your dry ingredients (flour, baking soda, salt) aerates them, preventing a dense cake. This simple step takes seconds but makes a big difference in texture.
- Overmixing Monster: Resist the urge to overmix your batter! Once the dry ingredients are just incorporated and there are no streaks of flour, stop mixing. Overmixing leads to a tough cake.
- Melty Magic: Ensure your coconut oil is cooled slightly before adding it to the batter. This prevents the banana from cooking prematurely and keeps your cake moist.
- Chip Choices: Use vegan chocolate chips you love! Semi-sweet, dark, or even chopped nuts or dried fruit can be subbed in for endless flavor variations.
- Parchment Power: Lining your pan with parchment paper is a lifesaver. It not only makes cleanup a breeze but also helps prevent the cake from sticking.
- Toothpick Test: Don’t rely solely on time! The best way to check for doneness is by inserting a toothpick into the center. It should come out clean with a few moist crumbs clinging to it.
- Patience is Key: Letting your cake cool completely on a wire rack is crucial before slicing. A warm cake will crumble easily. The wait is worth it for clean, perfect slices!
What to Serve With Gluten-Free Banana Chocolate Cake
Wash it down with a glass of plant-based milk or a cup of your favorite coffee.
If you’re looking for a zingy contrast, then why not try these bite-sized vegan lemon cheesecake bliss balls or a raw lemon slice?
Want something refreshing? You’ve got to try this banana almond milk ice cream a nice big dollop along with a slice of banana cake is pure bliss.
How to Store Gluten-Free Banana Chocolate Cake
Sure, it’s delicious, but chances are you won’t be able to devour it all in one sitting (trust us, we get it!). Here’s how to store your leftover cake:
- Airtight Advantage: Proper storage is key to keeping your cake moist and fresh. Invest in a good quality, airtight container. This prevents the cake from drying out or absorbing any unwanted fridge smells.
- Room Temp Reign: Leftover cake slices can happily reside at room temperature for up to 3 days. This is perfect for enjoying throughout the week!
- Slice and Conquer: For longer storage, consider freezing your leftover cake. Slice the cake completely before freezing to ensure even freezing and easier thawing.
- Wrap It Tight: Individually wrap each slice in plastic wrap or parchment paper to prevent freezer burn. You can also place them all in a single layer in a freezer-safe container.
- Frozen Fun: Your frozen cake slices will be good for up to 3 months! When you’re ready for another taste, simply thaw a slice in the refrigerator or at room temperature.
More Easy Vegan Recipes for You to Try at Home
If you loved this recipe, then why not try these?
- Chocolate Coconut Mousse
- Gluten-Free Chocolate Cookies
- Almond Butter Ball Bliss
- Gluten-Free Chocolate Donuts
- Vegan Mug Brownie
Gluten-Free Banana Chocolate Cake Recipe
Ingredients
- 2 ripe bananas
- ½ cup coconut sugar
- ⅓ cup coconut oil
- ⅓ cup soy milk
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free flour
- 1 teaspoon baking soda
- A pinch of salt
- ½ cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease loaf pan or line it with parchment paper for easy removal.
- In a mixing bowl, peel and mash the ripe bananas until smooth.2 ripe bananas
- Add the coconut oil, milk, vanilla extract, and coconut sugar to the mashed bananas. Stir well to combine.½ cup coconut sugar, ⅓ cup coconut oil, 1 teaspoon vanilla extract, ⅓ cup soy milk
- In the same bowl, add the gluten-free flour, baking soda, and a pinch of salt and whisk until well combined. Stir until everything is well incorporated, and no flour pockets remain. Be careful not to overmix; just mix until the batter comes together.1 ½ cups gluten-free flour, 1 teaspoon baking soda, A pinch of salt
- Gently fold in the vegan chocolate chips into the batter. Reserve a few for sprinkling on top if desired.½ cup vegan chocolate chips
- Pour the batter into the prepared cake pan, spreading it evenly. If you saved some chocolate chips, sprinkle them on top of the batter.
- Place the cake pan in the preheated oven and bake for 40-45 minutes, or until a toothpick or cake tester inserted into the center comes out clean, with a few moist crumbs attached.
- Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.
- Afterward, transfer the cake to a wire rack to cool completely, which should take approximately 1 hour.
