You know that cake people swear “just happens” to be healthy? This one actually is—and it still tastes like a bakery flex. Ripe bananas pull hero duty, cocoa brings the drama, and nobody misses the eggs or the gluten.
It’s a one-bowl, weeknight-friendly power move that feels like dessert but eats like a balanced treat. If you’ve got sad bananas on the counter, congrats—you’re already halfway to chocolate glory.
What Makes This Special
This cake nails the trifecta: moist, fudgy, and not overly sweet. The banana and cocoa combo gives you rich flavor without relying on loads of sugar.
It’s also vegan and gluten free without weird textures or complicated steps. You’ll get a tender crumb that slices clean and stays soft for days—no brick vibes here.
Plus, it’s a blank canvas. Want it snacky?
Leave it unfrosted. Want it party-ready? Add ganache.
Want it breakfast? I won’t tell if you won’t.
Shopping List – Ingredients
- 3 large ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup coconut sugar (or light brown sugar)
- 1/4 cup maple syrup (or agave)
- 1/3 cup neutral oil (avocado, sunflower, or light olive)
- 1/3 cup unsweetened non-dairy milk (almond, oat, or soy)
- 2 teaspoons vanilla extract
- 1 3/4 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 cup unsweetened cocoa powder (Dutch-process or natural)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon instant espresso powder (optional, boosts chocolate flavor)
- 1/2 cup dairy-free chocolate chips (optional but recommended)
Simple Chocolate Glaze (optional):
- 3/4 cup dairy-free chocolate chips
- 2 tablespoons coconut milk or non-dairy milk
- 1 tablespoon coconut oil (for shine)
The Method – Instructions
- Prep the stage: Heat oven to 350°F (175°C). Line an 8-inch square pan or 9-inch round pan with parchment and lightly grease the sides.
- Mash and mix wet: In a large bowl, mash bananas until mostly smooth.
Whisk in coconut sugar, maple syrup, oil, milk, and vanilla until glossy.
- Whisk dry: In a separate bowl, combine gluten-free flour, cocoa, baking powder, baking soda, salt, and espresso powder.
- Combine with care: Add dry to wet. Stir just until no dry streaks remain. Do not overmix unless you enjoy dense cake (you don’t).
- Fold the fun: Stir in chocolate chips.
Batter will be thick and luscious.
- Bake: Spread batter into the pan. Bake 28–35 minutes, until a toothpick comes out with a few moist crumbs (not wet batter).
- Cool: Let cool in the pan 10 minutes, then lift out to a rack to finish cooling. Patience now prevents crumb chaos later.
- Optional glaze: Melt chocolate chips, coconut milk, and coconut oil over low heat or in short microwave bursts.
Stir until silky, spread over cooled cake, and let set 20 minutes.
- Slice and serve: Cut into 9–12 squares. FYI, it’s even better the next day.
How to Store
- Room temp: Covered at cool room temperature for 2 days.
- Fridge: Up to 5 days, airtight. Let slices come to room temp for best texture.
- Freeze: Wrap individual slices and freeze up to 2 months.
Thaw overnight or zap for 20–30 seconds.
Why This is Good for You
Bananas bring potassium, fiber, and natural sweetness that lets you reduce refined sugar. Cocoa adds antioxidants and mood-boosting compounds—yes, that’s your permission slip. Using gluten-free flour and a dairy-free base can be easier on digestion for many folks. It’s dessert that doesn’t hammer your energy levels—IMO, that’s a win.
Don’t Make These Errors
- Using unripe bananas: Green or firm bananas won’t sweeten or soften the crumb.
Spotty bananas only.
- Skipping xanthan (if your blend lacks it): You’ll get crumbly cake. Check the bag.
- Overbaking: Pull it when crumbs cling to the tester. Dry chocolate cake is a public offense.
- Overmixing: Stir just to combine.
Vigorous whisking = tough texture.
- Hot glazing: Pouring glaze on warm cake leads to a slip-and-slide situation.
Recipe Variations
- Mocha Twist: Add 1 tablespoon espresso to the milk and 1/2 teaspoon cinnamon to the dry mix.
- Chunky Monkey: Fold in 1/2 cup toasted walnuts and 1/3 cup chopped dairy-free dark chocolate.
- PB Swirl: Dollop 1/3 cup warmed peanut butter on top of the batter and swirl before baking.
- Zucchini Boost: Fold in 3/4 cup finely grated, well-squeezed zucchini for extra moisture and stealth veggies.
- Coconut Dream: Use coconut milk for the batter and add 1/2 cup shredded coconut.
FAQ
Can I use almond flour instead of gluten-free all-purpose?
Not as a 1:1 swap. Almond flour lacks the starch structure, so the cake will sink and be too wet. If you must, use a tested almond flour recipe or combine almond flour with oat flour and starches.
Do I need eggs or flax eggs?
Nope.
The mashed bananas act as the binder and provide moisture. If you want extra lift, you can add 1 tablespoon ground flax mixed with 3 tablespoons water, but it’s optional.
Can I cut the sugar?
Yes. Reduce coconut sugar to 1/3 cup and keep the maple syrup for moisture.
The cake will be slightly less sweet but still chocolatey and satisfying.
What size pan works best?
An 8-inch square or 9-inch round yields nice thickness. For a loaf pan, bake 45–55 minutes and tent with foil if browning too fast.
How do I make it oil-free?
Swap the oil for 1/3 cup unsweetened applesauce. Texture will be a bit more cakey and less rich, but still good.
Wrapping Up
This Vegan Gluten Free Banana Chocolate Cake is the dessert that checks every box: simple, rich, and secretly better-for-you.
You get bakery-level flavor with grocery-store effort. Grab those speckled bananas, whisk once, and let the oven do the flexing. Don’t be shocked when this becomes your “bring it to everything” cake.