This is a great recipe for a vegan banana cake with a delicious creamy vegan chocolate ganache. The recipe uses the creaming method and will make a big two-layer 6 inch cake. I’ve added walnut into the ganache layer to give the vegan banana cake texture. The cake crumb is light, fluffy and moist, not at all dense like some banana cakes.
Here are the main tips for this cake:
- Mash the banana until it’s completely smooth and remove any black bits. Don’t let it go brown. The quicker you add the banana the whiter your cake will be.
- Bake this cake in the middle rack if your oven bakes evenly.
- If you don’t have white chia seeds you can use flaxseeds.
- Don’t over mix the batter, it’s going to be very thick.
- Weigh each cake tin with batter in it to achieve perfect even layers.
- Make sure you allow the cake to completely cool before adding ganache otherwise it will melt the ganache.
Here are some photo step by step photos to help you see the process.
Vegan Banana Cake
- 2 tbsp ground white chia seed you can also use flaxseed
- 6 tbsp boiling water
- 220 g vegan butter or margarine room temperature
- 170 g caster sugar
- 300 g plain all-purpose flour
- 50 g cornflour or conrstarch
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp fine sea salt
- 1 tsp cinnamon
- 125 mls soy milk
- 1 tbsp vinegar
- 1 tsp vanilla bean extract
- 2 large bananas pureed until completely smooth around 300grams
- 600 g vegan high quality dark chocolate
- 300 g Nature's Charm pouring coconut cream can also use normal coconut cream
- 40 g crushed walnuts
- Preheat oven 150°C/302°F and line 2 x 6IN / 15.24CM cake tins with baking paper, grease with oil and dust with flour.
- Mix ground chia seed with boiling water and beat with a hand mixer to remove any lumps, set aside. Make sure there are no lumps otherwise you will get clumps in your cake.
- In the bowl of a stand mixer with a paddle attachment, cream together butter and sugar for a few minutes until creamy with no lumps.
- In a small jug mix soy milk with vinegar to thicken then add vanilla, banana and egg replacer. Mix together until completely smooth. Use a hand beater if it's lumpy.
- Sieve flours, baking powder, baking soda, cinnamon and salt in a small mixing bowl.
- Add one third of the flour mix very slowly and mix on lowest speed to the creamed butter, then add one third of the liquid. Repeat until all ingredients are just combined. It will be a very thick batter (see image).
- Pause mixer and scrape down sides and mix for a few seconds.
- Divide between tins, tap tins on the bench to release air bubbles, bake 45 to 47 mins, check with a skewer through the centre, if it comes out clean it's ready.
- Let cool in the tin for 5 minutes, then flip on a cake rake. Allow to become completely cold.
- Torte your cakes to make them completely flat. Place the first layer on your cake stand. Cover the top in a thick layer of ganache and sprinkle walnuts on top. Put this layer in fridge and allow it to set before you add another layer. You can repeat this step to create a really thick layer. Add the second layer and coat your cake completely in ganache. The ganache will set if you put your cake in the fridge for around 10 to 15 minutes.
- Go to my recipe page for chocolate ganache
- Add walnuts to the middle ganache layer
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