Vegan Chocolate Banana Cake

(from 30 reviews)
Vegan Chocolate Banana Cake

Today I come here with an amazing recipe for a vegan banana chocolate cake. In fact the original recipe was neither vegan nor it was a banana cake. Funny isn't it, when it starts out as something and ends up totally different nevertheless ending up awesome. Many of the recipes I blog here follow that pattern.

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 vegan chocolate banana cake recipe too is my version of the Dark Chocolate Cake recipe in that site. The chocolate 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 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 vegan 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 chocolate 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. Initially I was thinking that it is going to taste more like a vegan banana cake instead of a vegan banana chocolate cake because of the bananas. Surprisingly, the flavor of bananas in the cake is very mild. 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.

Recently I had some overripe bananas at home and wanted to bake cupcakes using it. I already have a plain vegan banana cupcakes recipe here in the blog. I also was in the mood for chocolate flavor. So used this recipe and baked it as vegan banana chocolate cupcakes and it's not a surprise that it turned out great!


Vegan Chocolate Banana Cake Recipe

Prep TimeCook TimeMakes
15 Mins1 HrTwo 8-inch layers OR one 9x13 inch bundt cake
Vegan Chocolate Banana Cake
4.6 from 30 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.
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  1. Thanks for the amazing recipe. The cake came out very well. I sprinkled nuts on the top which gave it little crunchy flavor.
    Thr only thing which I think wasn’t right that the cake turned little dry next day..maybe there is a way to store them..please suggest me how should I store cakes muffins for next day? Because I always bake in the evening

    • You’re welcome Kim. Hmm…maybe you baked it for just a bit longer? I usually store it in air-tight container in the fridge and microwave it for few seconds before serving, of course not frosted cakes/cupcakes.

  2. Hello, thank you for this, I tried it out twice with a normal pan and bundt pan as well, with oil and margarine too on the separate occasions. The rise is good but it’s a bit fudgy, the toothpick/knife does not come out clean after 1 hour of baking……what could i be doing wrong?

    • Is the oven hot enough to begin with? Are you preheating it? Do you think that there could be some issue with the oven wherein the temperatures fluctuate dropping down? How does your other recipes bake in the oven? I’m wondering if it’s the temperature.

  3. This was good but it needed baking powder instead of baking soda. Or an acid added to the baking soda. It was sunken in the middle. The taste was very good though xx

  4. I have no idea what went wrong but my cake was raw in the middle even though i’ve checked it before i took it out of the oven. In the oven it was high..after it just went down.

    • I’m thinking the oven temperature is not right. Did you preheat the oven? Can you think of any other reason for the oven not heating up.

  5. Thank you for this recipe .I replaced canola oil with coconut oil and it was delicious . My only concern is taht the cake didn’t raise . It has a fudgy consistency . Is it supposed to be like this?

    • Hmm…I have not baked it in a regular pan, just in the bundt pan as shown in the picture and I think it has rises pretty well. Not sure what could have gone wrong.

  6. Thanks for this recipe. I am vegan & I used ‘ no egg ‘ ( a tapioca & maize starch replacement ) I did not use any oil ( except for the coconut oil on the pan ) ….I have it in the oven now…. We shall see how it goes! :)G


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