Gluten-Free Vegan GF Double Chocolate Banana Cake
A tender, moist vegan and gluten-free chocolate banana cake layered with fluffy berry-pink buttercream and topped with chocolate eggs for Easter. The cake combines cocoa powder and chocolate chips for deep chocolate flavor, while ripe bananas provide natural sweetness and moisture. Mashed banana replaces eggs, plant-based milk replaces dairy, and olive oil keeps it light. The tangy buttercream frosting uses vegan butter and cream cheese, tinted pink with freeze-dried berries and food gel, then studded with chopped chocolate. Perfect for Easter celebrations, spring gatherings, or anyone seeking indulgent vegan baking. This version skips traditional butter and eggs while delivering rich chocolate depth and festive decoration.
Ingredients
- 3 bananas, mashed to 300g
- 8 tbsp plant-based milkoat milk or almond milk1:1vegandairy-free
similar texture
- 1 tsp apple cider vinegar
- 4 tbsp light olive oil
- 4 tbsp smooth peanut butter
- ⅓ cups coconut sugar
- 1 tsp vanilla essence
- 1 ¼ cups all-purpose flour or GF flourplain wheat flour1:1standard bakingadds gluten
no GF benefit
- 5 ½ tbsp cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- salt
- 2 ¾ oz chocolate chips
- 2 ¾ tbsp vegan butter, softened
- ⅛ cups vegan cream cheesesilken tofu1:1vegandairy-freesoy-baseddairy-freeadds soy
more delicate, less tangy
- ¾ cups powdered sugar
- 1 tbsp freeze-dried berry powder
- 1 drops pink food gel(optional)
- 1 tbsp plant-based milk(optional)oat milk or almond milk1:1vegandairy-free
similar texture
- 1 tbsp chocolate, finely chopped
- vegan mini egg chocolates, for decoration
- chocolate, chopped or flaked for topping
Instructions
- 1
Preheat oven to 160 Fan or 350°F and line an 8-inch round tin with parchment, greasing well.
- 2
Mash bananas and measure out correct amount. Mix plant-based milk with apple cider vinegar and let curdle for 5 minutes.
- 3
Whisk mashed banana, curdled milk mixture, olive oil, peanut butter, coconut sugar and vanilla in a large bowl until smooth.
- 4
Sift in flour, cocoa powder, baking powder and baking soda. Add salt and whisk to a smooth thick batter.
- 5
Fold in chocolate chips gently, then pour batter into prepared tin and smooth the top.
- 6
Bake for 45 minutes until a skewer inserted in the center comes out clean.
- 7
Cool in tin for 10 minutes, then turn out onto a wire rack to cool completely.
- 8
Beat vegan butter and vegan cream cheese until smooth using a mixer.
- 9
Gradually beat in powdered sugar, freeze-dried berry powder, pink food gel and plant-based milk as needed until desired color achieved.
- 10
Beat for 1 minute more to make fluffy, then stir in chopped chocolate.
- 11
Spread frosting over cooled cake and decorate with vegan mini egg chocolates and flaked chocolate.
Tips
Use very ripe bananas with plenty of brown spots for maximum sweetness and moisture, as they replace eggs and add binding structure.
Let the curdled milk mixture sit its full 5 minutes to develop tang and activate leavening agents for a lighter crumb.
Beat the frosting for the full minute after adding icing sugar to incorporate air and achieve a fluffy, spreadable texture.
Good to Know
Keep frosted cake in a sealed container in the fridge for 2-3 days. Store unfrosted cake wrapped tightly in the fridge for up to 4 days.
Bake the cake layer up to 2 days ahead and wrap unfrosted. Prepare frosting up to 1 day ahead in a sealed container. Freeze unfrosted cake wrapped well for 1 month; thaw before decorating.
Serve at room temperature or chilled straight from the fridge. Cut into slices and arrange on a plate with Easter eggs for a festive presentation.
Common Mistakes
Use under-ripe bananas to avoid a wet, dense crumb that won't bake through properly
Skip letting milk curdle to avoid reduced rise and a less tender cake
Over-fold chocolate chips to avoid breaking them into cocoa dust and losing texture
Under-bake the cake to avoid a wet center that won't support frosting
Substitutions
Dairy-Free Swaps
similar texture
more delicate, less tangy
General Alternatives
no GF benefit
FAQ
Can I use regular flour instead of gluten-free?
Yes, substitute plain wheat flour 1:1 for a traditional version. The texture will be slightly denser but equally delicious. Most gluten-free flours require xanthan gum if their blend lacks binding agents.
What if my frosting is too soft to spread?
Chill the frosting for 15-20 minutes in the fridge, stirring occasionally, before spreading. If still soft, reduce plant-based milk by half a tablespoon or add more icing sugar gradually until you reach desired consistency.
Can I freeze the frosted cake?
Yes, but freeze unfrosted only. The buttercream frosting can separate when thawed. Freeze the decorated cake for up to 2 weeks, thaw in the fridge overnight, then serve cold for best texture.