clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Chocolate Chip Banana Cake

Chocolate Chip Banana Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: The Green Creator
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 1 cake (about 7 big slices) 1x
  • Category: sweet, cake, dessert
  • Cuisine: vegan, plant-based


This vegan chocolate chip banana cake is perfectly sweet and moist. It takes less than 10 minutes to prepare! You only have to mix all the ingredients in a bowl, bake and serve as a celebrative cake or for breakfast… Why not? This recipe definitely our new favorite banana ”bread”.


  • ¼ cup unsweetened almond milk (or oat milk)
  • 1 tsp apple cider vinegar
  • 1½ cups (about 3 medium bananas) overripe bananas
  • ½ cup coconut sugar (or ⅓ cup maple syrup / date syrup)
  • 1 tsp vanilla extract
  • 2 cups whole wheat pastry flour (see notes)
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ½ tsp cinnamon
  • 1 cup chocolate chunks or chocolate chips, plus more for topping


  1. Preheat oven to 350F.
  2. Prepare a cake mold with parchment paper.
  3. Place almond milk and apple cider vinegar in a small glass. Stir and set aside.
  4. Peel and place bananas in a mixing bowl. I used an immersion blender to mash them but you can use a fork or potato masher as well. Add coconut sugar or syrup and vanilla and stir to combine.
  5. Stir in almond milk with apple cider vinegar.
  6. Add flour, baking soda, salt, and cinnamon. Stir until combined.
  7. Fold in chocolate chips, don’t over-mix it.
  8. Pour into the cake mold.
  9. Bake for 40 minutes to 1 hour or until a knife comes out clean.
  10. Once fully baked, carefully remove from the cake loaf and place on a wire rack to cool before slicing.
  11. For the chocolate cream on top:
  12. Melt half a cup of chocolate chips. And cover the top.
  13. I topped my cake with even more chocolate chips right before serving.
  14. Store leftovers in a sealed container for up to three days in the fridge.


I’ve tested this recipe with different flours. This is a version with whole wheat organic pastry flour. But regular whole wheat flour and of course all purpose flour work totally fine, too.
Also, gluten-free options are just as delicious. You can buy for example gluten free baking flour.