Why use olive oil in this cake?

Olive oil contributes to a remarkably moist texture and a subtle richness in this vegan chocolate banana cake, replacing traditional butter and enhancing the overall flavor.

What is the purpose of adding vinegar to the plant-based milk?

Adding vinegar to plant-based milk curdles it, mimicking buttermilk and helping to activate the baking soda for a lighter, fluffier cake crumb.

Can I use less ripe bananas for this recipe?

For the best flavor and moisture, it's recommended to use very ripe, sweet bananas as specified, as they contribute natural sweetness and a soft texture to the cake.

How should I store leftover Olive Oil Chocolate Banana Cake?

Once completely cooled, store slices of this baked cake in an airtight container at room temperature for 3-4 days, or freeze for up to 1 month for longer storage.

Why is instant coffee powder included in this chocolate cake?

A small amount of instant coffee powder enhances and deepens the chocolate flavor without making the cake taste like coffee, bringing out a richer cocoa note.

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Olive Oil Chocolate Banana Cake
[Vegan]

NT By: Namita Tiwari

Author Bio

I live in the Himalayas in India. I am an educationist by profession, a Yoga... Read More

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A slice of moist vegan Olive Oil Chocolate Banana Cake, rich brown with a hint of banana, served on a white plate.

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Discover more recipes with these ingredients

Olive Oil Chocolate Banana Cake [Vegan]

Dairy Free

The olive oil chocolate banana cake is soft, moist, and chocolaty. It's a pretty simple recipe and tastes amazing. Just mix together all of the ingredients, put it in the oven, and voila! You have a delicious chocolate banana cake! If you have really ripe bananas and you're tired of... Read More

Ingredients You Need for Olive Oil Chocolate Banana Cake [Vegan]

2 cups whole wheat flour
1/4 cup of cocoa
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon instant coffee powder
3/4 teaspoon salt
4 very ripe sweet bananas
3/4 cup warm plant-based milk
3/4 cup unrefined cane sugar / boora sugar / brown sugar
1/4 cup + 2 tablespoons olive oil
2 teaspoon vanilla extract
1 teaspoon white vinegar

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How to Prepare Olive Oil Chocolate Banana Cake [Vegan]

Preheat oven to 338°F. Grease and line one 9 inch round cake pan.
Whisk together all the dry ingredients (first six ingredients) in a large bowl.
Take milk in a glass. Add vinegar, stir and let stand for 10 minutes. It will curdle.
Puree the bananas in a blender.
Add sugar, olive oil, vanilla extract, and sugar and blend to get a smooth mixture.
Add curdled milk and stir well.
Add wet ingredients to dry ingredients and stir until just combined.
Pour the batter into the prepared pan. Arrange some banana slices on the top (optional)
Bake for 55 minutes or till the cake shrinks from the sides and a toothpick inserted into the center comes out clean.
Remove from the oven. Remove from the pan after 5 minutes. Cool on the rack. Slice the next day.