Vegan Banana Cake With Chocolate Ganache Recipe

Name: Vegan Banana Cake With Chocolate Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BANANA CAKE:; 3 whole Bananas, Extra Ripe; 3/4 cups Coconut Sugar; 1/3 cups Neutral Oil (I Recommend Avocado Oil Or Olive Oil); 2 Tablespoons Flaxseed Meal; 3 Tablespoons Filtered Water; 1/3 cups Unsweetened Almond Milk; 1 Tablespoon Apple Cider Vinegar; 1-2/3 cup Whole Wheat Flour; 1-1/2 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Cinnamon; 1 teaspoon Sea Salt; Dark Chocolate Chips, For Garnish; FOR THE GANACHE:; 2 whole Large Ripe Avocados; 6 Tablespoons Natural Creamy Almond Butter; 1/2 cups Cacao Powder; 1/2 cups Coconut Sugar; 1/4 cups Unsweetened Almond Milk

Servings: persons

FOR THE BANANA CAKE:
3 whole Bananas, Extra Ripe
3/4 cups Coconut Sugar
1/3 cups Neutral Oil (I Recommend Avocado Oil Or Olive Oil)
2 Tablespoons Flaxseed Meal
3 Tablespoons Filtered Water
1/3 cups Unsweetened Almond Milk
1 Tablespoon Apple Cider Vinegar
1-2/3 cup Whole Wheat Flour
1-1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Sea Salt
Dark Chocolate Chips, For Garnish
FOR THE GANACHE:
2 whole Large Ripe Avocados
6 Tablespoons Natural Creamy Almond Butter
1/2 cups Cacao Powder
1/2 cups Coconut Sugar
1/4 cups Unsweetened Almond Milk

1
Preheat oven to 350u00b0F and lightly grease four 6-inch cake pans with oil. Set aside.
2
In a large mixing bowl, mash bananas, coconut sugar, and neutral oil. Use a stand mixer or hand-mixer to beat on medium-high speed for 1-2 minutes. Whisk flaxseed meal and filtered water and let this sit to thicken for 4-5 minutes. Stir in almond milk, flax egg, and apple cider vinegar. Set aside.
3
Combine flour, baking powder and soda, cinnamon, and sea salt in a medium bowl and stir until incorporated. Slowly add dry ingredients to the wet, mixing after each addition. Make sure no clumps of flour remain and then stop mixing. It's important to not over-mix the batter here, so stop when everything is just combined.
4
Divide batter amongst the four cake pans and bake for 22-25 minutes, or until edges are golden brown and a toothpick poked through the center comes out clean. Leave to cool for 5 minutes before removing from pans. Then,carefully remove cakes and lay on a cooling rack until completely cool.
5
In the meantime, prepare the ganache. Using a stand-mixer or hand-mixer, mash avocados with almond butter until smooth. In small batches, add cacao powder and mix slowly to avoid making a cacao-powder mess. Add coconut sugar and almond milk and continue mixing until smooth, about 7-8 minutes.
6
When cakes have cooled, place one layer on a cake dish and cover with a thin layer of ganache, about 1/2 inch thick. Repeat this process with the remaining layers of cake until the cake is covered in ganache. Use a spoon to create swirls on the top layer, and a knife to smooth out the sides of the cake for a sleek finish. Place dark chocolate chips around the bottom of the cake.
7
Slice and serve immediately. Store leftovers in an airtight container in the fridge for up to 2 weeks. Enjoy!

979

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE BANANA CAKE:, 3 whole Bananas, Extra Ripe, 3/4 cups Coconut Sugar, 1/3 cups Neutral Oil (I Recommend Avocado Oil Or Olive Oil), and more.

Yes, Vegan Banana Cake With Chocolate Ganache falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Banana Cake With Chocolate Ganache

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions