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Vegan Banana Cake with Chocolate Glaze (oil-free)

This Vegan Banana Cake with Chocolate Glaze, easy-to-make and made with no blender, is a delicious treat and dessert that will please anyone, anywhere. Topped AND stuffed with a sumptuous simple Chocolate Glaze, this moist bready cake is also nut-free, dairy-free, oil-free, and egg-free. 
Prep Time10 mins
Cook Time25 mins
Cooling time10 mins
Total Time45 mins
Course: Dessert
Cuisine: American, European
Keyword: banana bread, chocolate glaze, oil-free, vegan banana cake
Servings: 8 people
Calories:
Author: Marlène Mamia

Equipment

  • Fork
  • Mixing bowl
  • Rectangle loaf tin
  • Large knife
  • Saucepan
  • Spatula

Ingredients

For the Banana Cake

  • 2.5 ripe bananas about 280 g
  • 60 g brown sugar
  • 1 tsp baking powder
  • 1 tsp apple cider vinegar
  • 280 g plain white flour
  • 80 ml plant milk I use soy milk

For the Chocolate Glaze

  • 100 g dark chocolate I use 52 % dark chocolate
  • 100 ml soy milk

For topping

  • 1/2 banana leftover from the Banana Cake

Instructions

  • Watch the one-minute recipe video (scroll down a bit) to see all instruction steps.
  • Optional: if like me you choose to dehydrate your 1/2 banana that will be used for topping the cake at the end of the recipe, then slice your 1/2 banana in thin slices and start dehydrating them as soon as possible, as it may take a little while.*

For the Banana Cake

  • Preheat the oven to 180.C (356.F).
  • In a mixing bowl, mash the ripe bananas with a fork.
    mashed banana in mixing bowl
  • Add the salt, baking powder and brown sugar. Mix well with the fork.
    mashed banana cake mix in mixing bowl
  • Add the plain flour and mix briefly with the fork, then add the plant milk and mix well until the mixture is smooth and uniform.
    cake mix in mixing bowl
  • Optional: slightly grease your baking tin (or use baking paper).
  • Pour the mixture evenly in a loaf tin, and bake for 25 to 30 minutes, until cake is golden on the outside.
    banana cake mix in cake tin

For the Chocolate Glaze

  • While the cake is baking, make the Chocolate Glaze by adding the soy milk and dark chocolate in a saucepan. Heat it up to low medium heat, and stir constantly with a spatula until the Chocolate Glaze is uniform.** Turn of the heat and let the sauce cool down completely.
    chocolate sauce in saucepan

Assemble the cake

  • Once the Banana Cake is baked, let it cool for 10 minutes.
  • Using a large sharp knife, cut the cake in half and place the top half on the side.
    banana bread cut in half
  • Using a spatula, pour half of the Chocolate Glaze on top of the the bottom half of the Banana Cake.
    banana bread cut in half with chocolate sauce and pink spatula
  • Put the other half back on, and pour the leftover Chocolate Glaze on the top half of the Banana Bread.

For topping

  • If not already done, slice 1/2 banana in very thin slices. Using your fingers, spread the dehydrated (or not!) slices of banana on top of the cake to decorate.
    vegan banana bread with chocolate frosting thedorkyfrench
  • Enjoy, and store in the fridge in an airtight container for up to 4 days.

Notes

*Depending on the method you are using, it usually takes about 6 hours (135.C) to fully dehydrate banana chips in a dehydrator. I only dehydrate my banana chips for one hour as I find it is good enough to top a cake. For this, I use the Ninja Air-fryer (has a dehydrator function) which is awesome and became an essential tool in my everyday cooking. You can use this link to shop on Amazon at no additional cost and type 'Ninja Air Fryer'. All purchases contribute to bringing you more delicious and easy-to-follow recipes.
**The Chocolate Glaze will most likely heat up really quickly so you will only need to keep the heat on for a short period of time.

Nutrition

Serving: 1slice