Vegan Banana Chocolate Chip Cake
This soft, moist, & fluffy banana chocolate chip cake is topped with a crackle sugar topping for a truly delicious vegan snacking cake!
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Servings: 9 servings
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
Nutrition
Calories: 253kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 261mg | Potassium: 187mg | Fiber: 3g | Sugar: 24g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!