3-Minute No-Bake Vegan Chocolate Banana Cake

Looking for a no-bake vegan chocolate banana cake? You've come to the right place.

This is a cake you can whip up in minutes, perfect for making with the kids, and it even contains a nice amount of protein, dietary fiber, and chocolate (which is the most important part, let's be real).

It's a lovely cake with dominant banana and chocolate flavors, topped with an extra touch of almond butter fun.

A bit about the recipe

• The base of the cake is oats, banana, and almond butter. You can swap the oats for biscuit crumbs for a more indulgent version, and the almond butter can be replaced with peanut butter or tahini.
• To anyone asking what can replace the banana—I'm simply not answering. Because it's a banana cake!! Get it?
• The filling for the cake is silken tofu and dark chocolate. Yes, tofu. And no, you can't taste the tofu! Guaranteed.
• Please note I mean silken tofu and not regular tofu. It's a different product, much softer.
• No, 300g of dark chocolate is NOT too much!
• For extra fun, I drizzle almond butter and melted dark chocolate on top. Feel free to swap for peanut butter if you prefer.

Nutritional values for Vegan Chocolate Banana Cake

One slice of cake (out of 10), weighing approximately 100g, contains:

• 230 calories
• 5g protein
• 21g carbohydrates
• 14g fat (of which 0.3g is saturated fat)

More chocolate recipes

Vegan Chocolate Banana Cake

Servings 10 slices

Calories 230 kcal

Ingredients

For the Base

• 3/4 cup oats
• 1 ripe banana
• 1 tsp vanilla extract
• 2 tbsp sugar-free almond butter

For the Filling

• 3 bars high-quality dark chocolate 300g
• 1 pack silken tofu 340g

For Topping

• 1 tbsp dark chocolate
• 1 tbsp sugar-free almond butter

Instructions

1. Peel the banana and mash it with a fork until smooth.

2. Add the almond butter and vanilla extract, mixing until well combined.

3. Add the oats and mix thoroughly until you have a sticky, uniform dough.

4. Line a tin with parchment paper.

5. Press the dough into the bottom of the tin using your hands and refrigerate for at least an hour to set.

Prepare the Filling

1. Melt the chocolate in the microwave, setting aside one tablespoon of melted chocolate for the topping.

2. Place the tofu and the rest of the melted chocolate into a blender and process until smooth and creamy.

3. Remove the oat base from the fridge and pour the chocolate mousse over it.

4. Drizzle the reserved melted chocolate and some almond butter on top.

5. Use a fork or knife to gently create swirl patterns on top.

6. Return the cake to the fridge for at least two hours until fully set.