This vegan chocolate banana cake recipe will become your new BFF. Even though it looks fancy, it’s really easy to make. You’ll only need a few ingredients and a high-speed blender. Made in only a matter of minutes, it’s not only healthy, but heavenly, delicious, and totally decadent! This vegan chocolate banana cake is such a treat! Who doesn't love a no-bake cake? Especially one that is full of chocolatey, banana flavor. Extra coconut whipped cream on top, please! 

No-Bake Chocolate Banana Cream Cake [Vegan, Gluten-Free]

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For the Nougat Base:

  • 2 tablespoons coconut flour
  • 1 tablespoon almond butter
  • 2 tablespoons coconut cream
  • 1/2 to 1 tablespoon of your favorite sweetener (I used xylitol)
  • 1 pinch cinnamon
  • 1 pinch sea salt

For the Banana Layer:

  • 1 fresh banana, sliced

For the Chocolate Cream Layer:

  • 4 tablespoons melted coconut oil
  • 1 tablespoon of your favorite sweetener (I used xylitol)
  • 1 heaping tablespoon cacao powder
  • 1 1/2 to 2 tablespoons coconut milk
  • 1 pinch cinnamon
  • 1 pinch sea salt

For the Coconut Whipped Cream:

  • 1 can coconut cream refrigerated
  • 1 tablespoon of your favorite sweetener (e.g. xylitol)


  • Cinnamon powder, buckwheat groats, cacao nibs


To Make the Base:

  1. In a mixing bowl, mix all ingredients for your base with a spoon (or with your hands) until well combined. You should obtain a sticky texture.
  2. Spread and press the mixture into a small tin covered with parchment paper and place the first layer of banana slices on top. Place in the freezer to set while preparing your chocolate.

To Make the Chocolate Cream:

  1. Combined all your ingredients (except coconut milk) in a mixing bowl and stir well.
  2. Add your coconut milk at the end and stir well.
  3. Spread over your base and put back in the freezer to set.

To Make the Coconut Whipped Cream:

  1. Open your coconut cream can and place the thick substance (the cream) in your high speed blender. Don’t use the liquid substance (the milk).
  2. Add your sweetener and blend until you obtain a consistent, thick whipped cream texture.
  3. Spread on top of your cake and place in the freezer to set.

Nutritional Information

Total Calories: 1314 | Total Carbs: 61 g | Total Fat: 118 g | Total Protein: 15 g | Total Sodium: 761 g | Total Sugar: 25 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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