Vegan Chocolate Mocha Banana Cake; a light, fluffy, moist, soft and eggless chocolate cake with bananas and a hint of coffee for the mocha lovers!
With no butter, ghee, milk or yogurt, it is totally vegan!
Love muffins instead? Then I got that covered too; just scroll below for the cupcake or muffin version!
Enjoy a slice (or a cupcake/muffin) with a cup of coffee/tea or with a delectable scoop of your favorite ice cream!!
As you all know by now, I cannot stay away from anything with chocolate for too long!! My fridge is always stocked with bars of chocolate and ice cream for a sudden chocolaty craving that can hit me anytime of the day or night!
If you ask me my favorite flavor of ice cream, duh!! It is chocolate (check out my easy Mocha Almond Fudge Ice Cream)!!! How about cake? Well, of course chocolate cake (Heart Shaped Chocolate Bites, Eggless Chocolate Beetroot Cake etc.).
Keep a box of chocolate chip cookies (Rich Double Chocolate Chip Cookies or Soft and Fudgy Chocolate Chip Cookies ) in front of me and I will have to hide my weighing scale for the next couple of months!
Now that you know how I love chocolate, let me tell you how I happened to make this scrumptious vegan chocolate cake with a tinge of coffee and healthy bananas in them. Last week, we had guests over and we had stocked a lot of fruits; bananas were one of them.
With lots of family around and dinner parties all over, many of the bananas got left over. Being an avid foodie and passionate blogger, I wanted to put these bad boys to good use before they turn black and over ripe!
I had come across a recipe for a banana chocolate cake from Hershey some time back in one of my million plus cookbooks (hehe; not really million but at least a few hundred) and now was as good a time as any to try making this cake with bananas in them.
The original recipe had all-purpose flour or maida in them; I now make all my cakes with whole wheat flour, so whole wheat flour it was. Please do try whole wheat flour in all your cakes; I guarantee you, they will come out soft and fluffy and they are healthy for you too.
Actually, I did make those muffins using multigrain flour and that turned out soft and fluffy too!
Sometimes, adding whole wheat/multigrain flour makes the batter a bit thick; if so, add more liquid to make a flowing but still thick cake batter.
Somehow, adding coffee brings out the flavor of chocolate more; I do not know how, but it does. So, I decided to add a bit of instant coffee powder in the cake mix. This is optional.
All you have to do is mix the dry ingredients first and then fold in the wet ingredients; pour the batter into a greased and floured pan, sprinkle with chocolate chips or even nuts and bake. After 30 to 40 minutes, the whole house will be wafting with the flavors of chocolate and coffee!
With bananas in them, you will have no difficulty making your kids have their fruit; they would not even notice that these fluffy bites of soft and moist chocolate cake has bananas in them; a good way to sneak some fruit into their diet!
Head over to the kitchen and make these scrumptious, fluffy, moist, mocha flavored eggless and vegan chocolate cake with bananas in them today!
The next time you have leftover bananas, no need to rack your brains to think how to finish them off; just make this divine cake and bowl your family over!
Updated July 2019:
Just made it again using a 9-inch round pan. Turned out heavenly!
Updated May 5, 2020:
Again, lots of bananas and most of them turning over ripe in a flash! No wastage again in my house, so decided to try this cake but with a slight change for the better!
I reduced the sugar a bit from 3/4 cup to 1/2 cup and increased the amount of bananas from 1/2 cup to 3/4 cup!
Instead of chocolate chips, I stirred in a couple of tablespoons of sunflower seeds which I had a lot of in the fridge! Showered a tablespoon on top too before baking and viola! Another variation of this amazing cake with less sugar than intended for those who are trying to reduce their refined sugar intake!
Rest of the recipe is the same! After reveling in the aroma of freshly baked chocolate banana cake with a hint of coffee, my cake was ready and done!
It was so moist, mildly sweet and delicious, we ended up eating a slice each even before the cake cooled completely!
ENJOY CUPCAKES MORE THAN CAKE SLICES? THEN DO TRY THIS ONE (Updated March 31, 2022):
I love bite sized, hand held snacks especially cupcakes as there is no extra labor in cutting slices, storing the odd shaped cake etc. Just peel and enjoy.
I have used multigrain flour here instead of whole wheat flour and my choice of sweetener here is coconut sugar. Topped it with chocolate chips for a more chocolaty bite which our family loves!
You can still use plain whole wheat flour (or all-purpose flour/maida) too and of course plain white sugar or any sweetener of your choice.
Line a muffin pan or cupcake pan with liners, paper or foil cupcakes liners.
Spoon mixture into liners until each case is filled 2/3rd full. Top with chocolate chips (or any nuts if so preferred).
Bake in preheated 400 degrees F or 200 degrees C oven for about 20 minutes or so or until a toothpick inserted in center comes out clean.
Remove and cool completely on cooling wire racks and enjoy once thoroughly cool.
Makes about 10-12 cupcakes depending upon how much batter you pour into the muffin pan.
Do try this scrumptious Banana Chocolate cake and enjoy with family and friends guilt free.
Enjoy and Happy Baking!
Here are some more treats to make for banana lovers:
Lets bake this scrumptious vegan chocolate mocha banana cake!
Vegan Mocha Chocolate Banana Cake; a light, fluffy, moist, soft and eggless chocolate cake with bananas and a hint of coffee for the mocha lovers!
Ingredients
- 1 1/2 cups whole wheat flour/multigrain flour
- ¾ cup sugar/brown sugar/coconut sugar
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ to 1 tsp instant coffee powder (optional)
- ¼ tsp salt
- 1/3 cup oil
- 1 tsp vanilla essence
- 1 tsp vinegar
- ¾ cup water (you could add up to 1 cup)
- ½ cup mashed bananas
- ¼ to ½ cup chocolate chips (regular or mini) or nuts/seeds
Instructions
- Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
- Prepare an 8 inch or 9 inch pan; grease and flour or line with aluminum foil/parchment paper and then grease. Keep aside.
- Mash bananas and gather the ingredients for the cake.
- In a large bowl, add whole wheat flour, sugar, cocoa powder, coffee powder, baking soda and salt. Mix well with a wire whisk or sift the mixture well.
- To this, add oil, vanilla essence, vinegar, and water. Stir well with a silicone spatula or spoon.
- Fold in mashed bananas.
- You can also mix all the wet ingredients in a separate bowl and then stir into dry mixture using a spatula, gently. Do not over mix!
- If needed add more water (up to 1 cup total) as whole wheat flour absorbs more water and makes the batter very thick as compared to plain flour. I had to add 1 cup of water.
- Pour into prepared pan and smoothen to level the top or gently tap the pan on counter.
- Sprinkle with chocolate chips; optional.
- Bake in preheated oven for 30 to 40 minutes or until a toothpick inserted in center comes out clean. Check around 32 minutes.
- Remove from oven and place on cooling rack.
- After 10 minutes, remove cake from foil and cool on wire rack completely.
- When cool, cut into desired shapes and enjoy with a cup of coffee/tea or with a scoop of your favorite ice cream!!
- Enjoy!!
Notes
Using whole wheat flour or multigrain flour will make the batter a bit thick, so add up to 1 cup water.
Sometimes the cupcake or cake will be slightly denser than the ones with all-purpose or maida, depending upon quality of the flour. But no compromise on taste!
Make sure the bananas are thoroughly mashed before mixing into the batter.
Top with chocolate chips or your favorite nuts.
For a slightly healthier version with lesser refined sugar, reduce the sugar to 1/2 cup and increase bananas to 3/4 cup.
This recipe is so versatile, you can make it in a 9-inch, 8-inch, loaf pan or even as cupcakes (you will get about 10-12 cupcakes).
How to make Chocolate Mocha Banana Cake with step-by-step method:
- Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
- Prepare an 8 inch or 9 inch pan; grease and flour or line with aluminum foil and then grease and flour. Keep aside.
- Mash bananas and gather the ingredients for the cake.
- In a large bowl, add whole wheat flour, sugar, cocoa powder, coffee powder, baking soda and salt. Mix well with a wire whisk or sift the mixture well.
- To this, add oil, vanilla essence, vinegar, and 3/4 cup water. Stir well with a silicone spatula or spoon.
- Fold in mashed bananas. If you feel the batter is a bit thick, add more water; not more than 1 cup total.
- You could also mix all the wet ingredients first - oil, vanilla, mashed bananas, water and vinegar and then fold it into dry ingredients, mixing gently. DO NOT OVER MIX!
- Pour into prepared pan and smoothen to level the top.
- Sprinkle with chocolate chips.
- Bake in preheated oven for 30 to 40 minutes or until a toothpick inserted in center comes out clean. Check around 32 minutes.
- Remove from oven and place on cooling rack.
- After 10 minutes, remove cake from foil and cool on wire rack completely.
- When cool, cut into desired shapes and enjoy with a cup of coffee/tea or with a scoop of your favorite ice cream!!
- Making cupcakes? Please follow recipe given above in post along with other variations I make.
- Enjoy and Happy Baking!!
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Hello,
I tried baking this last night in my convection microwave and it sinked in the center, I guess it was because I didn't have vinegar at home so I put in a teaspoon of lemon juice and as a backup, half tablespoon of baking powder. Too much of baking powder makes bubbles to burst and deflate again.. I'll use vinegar from next time. Other than the center, the rest of the portions were perfectly baked and it tasted the way it should. I wanted to know if I could reduce the amount of cocoa powder by a tablespoon and increase the coffee powder , would it affect it's chemistry? And I personally like cakes with more open crumbs than moist and dense, since banana adds more to the denser side to the already dense wholewheat flour, could I reduce the quantity of banana from half cup to one fourth cup? If you call for it, I could add 1 flaxseed egg equivalent if needed for its replacement. Great recipe by the way! Also, would it be okay if I use coconut milk instead of water? Or is it not needed.. (sorry for so many questions) ??
Sorry your cake did not turn out as expected but in most cake recipes, you cannot make too many changes 🙂 It is always best to follow the exact recipe.
Changing the amount of cocoa powder as you mentioned will not change the texture of cake too much but keep it minimum.
If you want to make changes, do it one at a time and then see.
Anyway, I am glad you liked the cake as this is my most popular chocolate cake using bananas and always one of my family favorites.
It tasted even better the day after ie today. Baking another one tonight. Will try some changes, and let know how it goes.
Looking forward to it!
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Thank you so much for your feedback! I am glad your family loved our family favorite too!
I appreciate your stopping by to share your thoughts and comments and hope that you enjoy making other dishes from this blog too 🙂
Can I do this in microwave? Please let me know. Thanks! ?
Hi Subhaprada
Sorry for this late response. I have not tried making it in a microwave but if you do and find it good, please do share your experience 🙂
Delicious... I tried today and it came out really delicious!! Soft moist and fluffy ?My hubby and toddler loved eating it..
It was my first attempt on baking... Super happy!!
Thanks so much dear <3 I am so happy your whole family loved it and welcome to the exciting and addictive world of baking!!
Perfect healthy soft flavourful banana vegan cake .
Thanks so much dear Sangeeta 🙂
I think try 2-3 times and make it as best banana recipe. I can see it such a spongy and moist look it is giving. Loved vegan version of banana cake.
Thanks so much dear 🙂
Wow..vegan cake and that baked with perfections, I really want that whole cake for myself 😉 Sounds so inviting.
Thanks a bunch dear 🙂 It comes out so soft and fluffy; I guess it is the bananas; loved the texture and taste!!!!
Such a yummy yummy cake and made with whole wheat, surely a treat for children and adults..
Absolutely dear 🙂 With whole wheat and bananas; it is a great healthy snack for kids and adults!! Thanks so much Renu! 🙂 🙂
This looks delicious and I love how you have sneaked so much goodness in! Thanks for sharing with #CookBlogShare. Eb x
Thanks so much 🙂
Loved this super easy to make and moist chocolatey cake!! The whole idea of going vegan is great (not too messy in the kitchen) and surprisingly just as tasty!
Thank you so much 🙂
I love this because it’s vegan cake and it’s my favorite too. Looks delicious!
Thanks so much Uma 🙂 I love it too!! Thanks for stopping by...
That’s one yummy looking cake and like it that it’s used with whole wheat 🙂
Thanks a lot 🙂 It tastes yummy too!! I try to use whole wheat in all my bakes as much as possible; feel a bit less guilty eating them 😀 Thanks so much for dropping in...