Do you have one or a few good and healthy gluten-free cake recipes at your fingertips that you can count on when the need arises? This banana chocolate cake is one of my creations I want to share with you today. It is vegan and no refined sugar added (sweetened by natural sweetener stevia and agave nectar).
This ultimate cake has a fluffy and soft texture with a divine banana flavor and a thin layer of rich coconut cream frosting. I added some chopped vegan chocolate chunks into the cake batter and sprinkled some on top of the coca flavored coconut cream frosting. Is your mouth watering yet? Because I ran out of my homemade vegan chocolate chips the day I was making this cake, I chose to use store-bought vegan gluten-free chocolate chunks that were lying in my cupboard for months. But definitely, those homemade vegan chocolate chips would be gorgeous for this recipe as well.
For the non-vegan version, eggs are a great help to maintaining the moisture and texture for gluten-free cakes. What should we do for the gluten-free, vegan, and no-sugar-added version? My recommendation is to use bananas, applesauce, or squash puree to maintain the moister and volume of the cake batter, and use baking soda and distilled white vinegar to create the air bubbles to make the cake fluffy. Sounds pretty simple, right?
The process of making this cake is really simple and quick. You can’t go wrong with it. You’ll be impressed with how charming and tasty this cake is and won’t feel guilty having a second piece.
- 1 tsp vegan butter (for greasing the baking pan)
- 1-1/2 cup all-purpose gluten-free flour
- ¼ tsp salt
- 1 tsp baking soda
- 3 tbs chopped chocolate chunks or chips (vegan if desired)
- ¼ tsp pure stevia extract powder
- 2 ripe bananas (approximate 7” long)
- 1-1/2 tsp Ener-G egg replacer
- 3 tsp water
- ⅓ cup canola oil
- ½ tbs vinegar
- 1 tsp vanilla extract
- ½ cup non-dairy milk (I used Silk original soy milk)
- 1 cup chilled coconut cream
- ½ tbs agave nectar
- ⅛ tsp pure stevia extract powder
- ¼ cup cocoa powder
- Preheat the oven to 350 °F. Lightly grease the baking pan with butter.
- In a large mixing bowl, whisk together all dry ingredients except chopped chocolate chunks. Set aside.
- In another mixing bowl, mix together the egg replacer and water. Set aside for 5 minutes. Blend together the rest of wet ingredients in a blender until smooth.
- Mix wet ingredients and egg replacer-water mixture into the dry ingredients until just combined. Stir in 2 tbs chopped chocolate chunks.
- Pour the cake batter into the prepared baking pan. Place the baking pan on the middle rack in the oven and bake for 28 minutes until a toothpick inserted in the center comes out clean. Let the cake totally cool in the pan before garnishing.
- While the cake is cooling, mix all frosting ingredients together until smooth. If the coconut cream is runny, refrigerate for at least 1 hour before applying on top of the cake. Pour the frosting on top of the cake and sprinkle with 1 tbs chocolate chunks.