Light Vegan Chocolate Banana Cake Recipes

VEGAN DOUBLE CHOCOLATE PEANUT BUTTER BANANA CAKE

Vegan Double Chocolate Peanut Butter Banana Cake image

This was an experiment that I made for myself on my 1 year anniversary of going vegan, and it turned out awesome. Very moist and chocolaty! Feel free to substitute other non-dairy milks.

Provided by HeidiM

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 12

Ingredients

3 cups whole wheat pastry flour
¾ cup white sugar
½ cup brown sugar
¾ cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups mashed very ripe bananas
½ cup creamy peanut butter
1 ¼ cups almond milk
¾ cup canola oil
1 (10 ounce) bag semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking pan.
Mix pastry flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Stir bananas and peanut butter together in a separate bowl until smooth; add almond milk and oil and mix well. Carefully fold banana mixture into flour mixture until batter is just combined; fold in chocolate chips. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Nutrition Facts : Calories 518 calories, Carbohydrate 68.3 g, Fat 27.9 g, Fiber 7.2 g, Protein 8.3 g, SaturatedFat 6.8 g, Sodium 452.6 mg, Sugar 40.5 g

VEGAN CHOCOLATE CHIP BANANA CAKE

Vegan Chocolate Chip Banana Cake image

This vegan delight came to The New York Times by way of Chloe Coscarelli, the vegan chef and cookbook author. The tender loaf is gently spiced with cinnamon, nutmeg, cloves and ginger and dotted throughout with dairy-free chocolate chips. Bonus: It's versatile. You can make it in a Bundt pan, a 10-inch loaf pan or in a muffin tin (it makes about 18 muffins). To quote one happy reader: "Delicious! Like my platonic ideal of chocolate-chip banana bread." High praise, indeed.

Provided by Chloe Coscarelli

Time 1h15m

Yield 1 bundt or 5- by 10-inch loaf

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour (or gluten-free all-purpose flour plus 1 teaspoon xanthan gum)
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup mashed bananas (approximately 2 very ripe bananas, mashed on a plate using the back of a fork)
1 cup canned coconut milk, mixed well before measuring
1/2 cup canola oil
2 teaspoons white or apple cider vinegar
1 tablespoon pure vanilla extract
1 1/2 cups semisweet chocolate chips (dairy free)
Powdered sugar for garnish

Steps:

Heat oven to 350 degrees. Lightly grease a Bundt pan or a 5- by 10-inch loaf pan.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. In a separate bowl, whisk together bananas, coconut milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in the chocolate chips; do not over-mix.
Spread the batter evenly into the prepared pan. Bake for about 40 to 45 minutes in a Bundt pan or 50 to 60 minutes in a loaf pan until a toothpick inserted in the center of the cake comes out with a few crumbs clinging to it. Check the cake often and if it gets too brown on top, cover with foil and continue to bake. Rotate the pan halfway through baking time. Let cool, then sift powdered sugar over top.

LIGHT VEGAN CHOCOLATE BANANA CAKE

Light Vegan Chocolate Banana Cake image

I was looking for a light vegan chocolate cake with little sugar but I just couldn't find it. So I decided to make my own and it worked pretty well! Hope you will enjoy it too^^

Provided by sarahilayda

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups flour
2 cups almond milk (or any kind of non-dairy) or 2 cups water
1 cup sugar
1 banana
1 tablespoon baking powder
1 tablespoon vanilla extract (amount is up to you)
2 tablespoons apple cider vinegar
1/2 cup cocoa powder
1/2 tablespoon salt
1/4 cup vegetable oil

Steps:

First of all you can make this recipe as it is by that I mean combine these ingredients in 1 bowl or you can make 2 separate batches one with chocolate, one with banana and mix to get this colour difference in the cake.
Even if you decide to make this recipe in just 1 bowl or 2 bowls, it's quite simple.
Preheat the oven to 350 degrees, 15 minutes prior to baking.
Sift the flour, cocoa powder in the bowl then add the rest of the dry ingredients and mix.
Add the liquid ingredients, mashed banana and fold.
You can use any kind of bowl to bake it, depending on what you're looking for. If you want a thick layer of cake, use a smaller bowl if you want a think cake like I did, use a bigger one, totally up to you.
Cook the cake until the toothpick comes out clear mine took around 25 minutes, depending on your bowl's size this will change.
Then let it cool down then cut it into sizes, Pour some powdered sugar on top, and you are done.
You can add nuts or white/dark chocolate chips or whatever basically to this recipe and add more sugar if you want a sweeter cake, totally up to you. But I prefer it this way, I'm not a fan of really sweet desserts so -- You can remove the banana and make it a chocolate cake as well but if you're going to do that double the amount of the cocoa powder.
Enjoy!

Nutrition Facts : Calories 220.6, Fat 5.3, SaturatedFat 0.9, Sodium 383.2, Carbohydrate 41.3, Fiber 2.1, Sugar 18.1, Protein 3.5

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