This Vegan Banana Chocolate Chip Cake is moist, fluffy, & sprinkled with sugar to create a crunchy crackle topping. Plus, the addition of chocolate chips gives it an extra special touch that will make it a hit with family & friends!
If you loved my Banana Cake with Cookie Butter Frosting, then you have to try this eggless & dairy-free chocolate banana cake! It's the third recipe in my snacking cake series, which started off with my classic vegan vanilla cake.
This banana choc chip cake is a little different because, instead of frosting it, we are actually topping it with sugar before baking it to create a crackly & sweet topping. Trust me, it's SO delicious and fun to eat!
Ingredients:
Ingredient & substitution notes:
- Bananas: There is no substitution here- it is banana cake after all!
- it's important to note that spotty bananas truly work best for this recipe. They are sweet without being overly mushy like dark brown/black bananas.
- Pastry flour: Works best in this recipe because of its lower protein content which leads to a super tender cake.
- To substitute for all-purpose flour swap 2 Tablespoons of flour for 1 Tablespoon of cornstarch. This means using 1 ¼ cups+ 2 Tablespoons flour and 1 Tablespoon cornstarch.
- Chocolate Chips: My favorite ones are Enjoy Life Semi Sweet Chocolate Chips or Pascha Dark Chocolate Chips. Since the cake is pretty sweet a semi-sweet or dark chocolate chip works best!
- Sugar: For the cake batter you're going to use granulated cane sugar. I also used this for the cake topping, but you could also use turbinado sugar to make it extra crunchy.
- Ground flaxseed: This helps to give structure to the banana cake so that it holds together. It is NOT a flax egg, just ground flaxseed.
- If you can't find it you could try adding 1.5 Tablespoons of cornstarch to the batter instead, though it will change the end texture.
- Oat milk: can be substituted 1:1 for any plant-based milk such as almond or soy milk.
- Apple cider vinegar: Can be substituted 1:1 with lemon juice. It is a necessary acidic ingredient used to interact with the baking soda and help the cake rise.
Steps to make banana chocolate chip cake
Before starting preheat the oven to 350F and grease or line an 8*8 inch pan with parchment paper.
Make the banana chocolate chip cake batter
Starting by mashing the bananas in a bowl. Then, add in the wet ingredients including the oat milk, oil, sugar, ground flaxseed, and vanilla. Whisk together until smooth.
Then, add in the dry ingredients including the pastry flour, baking powder, baking soda, and salt. Whisk into a smooth batter.
As a final step use a spatula to fold in the chocolate chips.
Add to pan & top with sugar
Pour the banana chocolate chip cake batter into the 8*8 inch baking pan and use a spatula to spread it out.
Then, evenly sprinkle the remaining ¼ cup of sugar on top to create the crackle topping.
Bake the cake, slice, & enjoy!
Add the banana cake with chocolate chips to the oven and bake for 30-32 minutes. Remove and let cool in the pan for about 10 minutes. Then, transfer to a wire rack to finish cooling.
As a final step, slice into 9 evenly sized pieces and enjoy this banana snacking cake!
FAQ & Tips:
Can I make this banana chocolate cake gluten-free?
I have never tried it, but it should work. You'll need to use a gluten-free 1:1 baking mix like this one from Bob's Red Mill.
Unfortunately, flour alternatives like coconut flour or almond flour will NOT work in this recipe as it's not a 1:1 substitution.
Can I frost this banana snack cake?
Since we are not frosting this cake, it can actually be wrapped in tin foil and stored at room temperature for about 2 days (48 hours). Just make sure the cake has cooled completely before wrapping it or the excess moisture may make the cake soggy.
The cake can also be stored in the fridge for about 3 days or in the freezer for up to 1 month.
Keep in mind that the sugar crackle topping will soften over time and not be as crunchy.
I can't wait for you to try this delicious Vegan Banana Chocolate Chip Cake with a sugar crackle topping! It's the perfect soft & moist snacking cake with an addicting crunchy topping. Enjoy!
-TSG
More vegan cake recipes you will love:
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Vegan Banana Chocolate Chip Cake
Ingredients
Banana Chocolate Chip Cake Batter
- 2 small bananas mashed, about 1 cup
- ½ cup oat milk or any plant-based milk
- 1 Tablespoon apple cider vinegar
- ½ cup sugar
- ¼ cup oil
- 1.5 Tablespoons ground flaxseed
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 ½ cups pastry flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ⅓ cup chocolate chips can add up to ½ cup
Sugar topping:
- ¼ cup sugar
Instructions
- Preheat the oven to 350F and line an 8*8 inch square pan with parchment paper or grease the pan lightly. Set aside for later.
Make the banana chocolate chip cake batter:
- Add the bananas to a large mixing bowl and mash together until smooth. It's okay if some small chunks remain!
- Next, add the remaining wet ingredients to the bowl including the sugar, oat milk, oil, apple cider vinegar, ground flaxseed, and vanilla bean paste. Whisk together until well mixed.
- Then, add in the dry ingredients starting with the pastry flour and then adding the baking powder, salt, and baking soda on top. Mix into a thick batter.
- Add the chocolate chips to the bowl and use a spatula to gently fold them into the batter.
Bake & slice the cake:
- Pour the batter into the pan and evenly sprinkle the remaining ¼ cup of sugar on top to create the crackle topping.
- Add the cake to the oven and bake for 30-32 minutes or until cooked through.
- Once cooked through, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully move to a wire rack to finish cooling completely before frosting.
- Once cooled, slice into 9 pieces and enjoy!
Notes
- Please see blog post for substitution ideas & recipe tips.
- To make this cake with all-purpose flour swap 2 Tablespoons of flour for 1 Tablespoon of cornstarch. Pastry flour still works best, but this helps to make the cake a bit lighter!
- This recipe can also be baked in a 9-inch circular pan or doubled and baked in a 9*13-inch pan.
- Banana Cake can be wrapped in tin foil and stored at room temperature for about 2 days (48 hours). Just make sure the cake has cooled completely before wrapping it or the excess moisture may make the cake soggy.
- The cake can also be stored in the fridge for about 3 days or in the freezer for up to 1 month.
- Keep in mind that the sugar crackle topping will soften over time and not be as crunchy.
- Recipe inspired by @carolefood
Carissa Berrett says
This recipe is sooooo good, I have made it twice now and it has turned out perfect both times. Super moist and yummy. The banana flavor is to die for. 10/10 would recommend!
Megan says
Yay SO happy to hear that! 🙂