Vegan Chocolate Banana Cake

(from 19 reviews)
Vegan Chocolate Banana Cake

In my previous post I mentioned about the Taste of Home website for a huge collection of baking recipes and how I like to linger around there. Another website I often visit is Weight Watchers. Whether your New Year’s resolution is to lose weight or not I think it is always better to look for healthy meal ideas and what better place to look for than Weight Watchers. They have a good collection of dessert, baking recipes too. I have tried a couple of recipes from that site as well with some tweaks here and there and have liked it very much.

The following chocolate banana cake recipe too is my version of the Dark Chocolate Cake recipe in that site. The cake recipe is egg free already. All I did was to substitute a cup of pureed sauerkraut with a cup of pureed banana and made it vegan by substituting canola oil for the melted butter. I also used whole wheat pastry flour instead of all purpose flour. What is sauerkraut? I too was not aware of such a thing until I saw it mentioned in the cake recipe. I understand that it is fermented red cabbage pickle in laymen terms. For detailed information check this sauerkraut recipe, which has detailed instructions with pictures.

Vegan Chocolate Banana Cake

As for my chocolate cake with bananas, it came out very well. One of the reason I chose to bake this cake was, I recently purchased a bundt pan and was waiting for a chance to use it. I saw that this cake recipe too used one and was egg free too. Another reason being, I had very ripe bananas at home which I didn’t want to throw it away. So I decided to use it in this recipe and I’m not regretting it at all. The flavor of bananas in the cake is very mild. I was expecting that the banana’s flavor would be dominating but was surprised that it was not so. The cake was moist, had a very good texture; neither dense nor crumbly, perfect for decorating for birthdays and anniversaries. The only change I would make in that case is to use butter instead of canola oil to give it a rich taste.

Vegan Chocolate Banana Cake Recipe Print
Prep time
15 Mins
Cook time
1 Hr
Two 8-inch layers OR one 9×13 inch bundt cake
Vegan Chocolate Banana Cake
4.6 from 19 reviews
Have over-ripe bananas sitting in the counter and bored of preparing the same old banana bread once again? Then try this rich and moist vegan chocolate banana cake. The flavor of bananas is very mild that you will hardly notice it. Also a piece of this cake is a sinless indulgence because it is low in fat and 100% whole grain too.
Dry Ingredients:
  • 2 cups Whole Wheat Pastry Flour
  • 1 and 1/3 cup Granulated Sugar (See My Notes #2)
  • 2/3 cup Cocoa Powder
  • 1 and 1/2 teaspoon Baking Soda
Wet Ingredients:
  • 1/4 cup Canola Oil
  • 1 and 1/2 cups Hot Water
  • 1 teaspoon Vanilla Extract
  • 1 cup Mashed or Pureed Bananas
  1. Preheat the oven at 350F/180C for 15 minutes. Spray a bundt pan with non stick cooking spray.
  2. In a large bowl mix together the dry ingredients and keep it aside.
  3. I pureed 2 small size bananas with little water to measure 1 cup of puree.
  4. To the flour mixture add the canola oil, hot water and vanilla extract; mix well.
  5. Now add the pureed bananas and blend thoroughly.
  6. The cake batter is quite “water-y”. Pour the batter in the prepared pan and bake for approximately from 45-60 minutes or until a toothpick inserted comes out clean. The original recipe mentions 55-60 minutes, but mine was done after 45 minutes itself.
  7. At this stage I did see some cracks on the cake. Move the bundt pan to a cooling rack and let it cool for 10-20 minutes. Place a baking sheet on the pan and slowly invert the pan holding the sides of the sheet to remove the cake from the pan. Then carefully transfer the cake to the wiring rack and let it cool completely before you frost. I didn’t frost mine.
My Notes:
  1. The original recipe used all purpose flour but we did not realize that the cake was made with whole wheat pastry flour. The cake had a wonderful texture; moist but not sticky and not gritty. This can very well be a birthday cake; but I would use butter in that case.
  2. You could also increase the quantity of sugar to 1 and 1/2 cups if you are not frosting this chocolate banana cake. You could also sprinkle some chocolate chips instead. Since I wanted to make a vegan cake I did not add any. I prefer mild sweetness so the 1 and 1/3 cup was perfect.
  3. The cake was surely moist but I felt that it did not taste rich. The original recipe uses 1/2 cup of melted butter for the fat which I replaced with 1/4 cup canola oil and some mashed bananas. So I think we could use 1/4 cup of melted butter or margarine instead to give that richness. If you want to use entire 1/2 cup butter, you can reduce the quantity of mashed bananas to 3/4th cup.
  4. Update: I did try this recipe once again with all purpose flour and melted butter and it was definitely rich and good enough to qualify for a birthday cake.
  5. The next time I try this recipe I’m going to use cooked beet puree instead of mashed bananas. I’m pretty sure that its going to be so good.

This vegan chocolate banana cake goes to:

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  1. I did the recipe but instead of canola oil i actually used melted butter, it’s cooling right now after one whole hour and 15 more minutes in the oven (preheated, at the right temperature and all), is it normal for it to look a bit “squishy” when taken right out of the oven or did i do something wrong? maybe it was the butter?

    • That should not be a problem Jamie. Did you cut it immediately after taking it out of the oven? It needs quite a bit of cooling time to set properly. Did the toothpick come clean when you tested for doneness?

  2. I made it in a 9×13 rectangular pan. That size worked well. However, I had a problem with the cooking time and temperature. Maybe the pan should not be sprayed. The edges and the bottom were burnt, but the inside did not get cooked enough. The inside tastes very good though.

    • The baking time changes/depends on the size of the pan we use. Bundt pans usually take longer time. You can spray the pan or line the pan with parchment paper. Did you preheat the oven?

  3. Made the cake yesterday. It was delicious. Moist from the centre but not uncooked. I tried it with all purpose flour, next time will try it with whole wheat pastry. Thank you for this wonderful and delicious recipe. My kids loved it.

  4. Sauerkraut is not made from red cabbage, it is always made from white cabbage. Please could you correct that statement.

  5. This is my second time making this lovely cake. I found the comments really useful last time & made some tweaks which I intend to do again today :-)

    I used half white & half rye flour. I used 1 cup raw cacoa & dairy free chocolate chips (handful). 1 cup brown sugar & half cup blackstrap molasses.

    It was VERY rich & VERY good :-)

  6. Hi Madhuram,

    Can we use orange juice instead of hot water?If yes then should it be hot orange juice? also can I use medium ripe bananas instead of over ripe?I need this cake to be perfect so please help. I will use all purpose flour.

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