No-Bake Vegan Chocolate Banana Cake
Looking for a vegan chocolate banana cake you don't have to bake? You're in the right place.
This cake takes just a few minutes of hands-on work, is fun to make with kids, and even packs a nice amount of protein, fiber, and chocolate. Let's be honest: that last one is the selling point.
It's a lovely little cake with big banana and chocolate flavor, plus a swirl of almond butter on top for extra fun.
A Few Recipe Notes
- The crust is made with oats, banana, and almond butter. For a more indulgent version, swap the oats for crushed petit-beurre cookies (crisp tea cookies popular in Israel). You can also replace the almond butter with peanut butter or tahini.
- If you're about to ask what you can use instead of banana, I'm going to pretend I didn't hear you. It's a BANANA cake! Got it?
- The chocolate layer is made with silken tofu and dark chocolate. Yes, tofu. And no, you can't taste it. I promise.
- Make sure you use silken tofu, not regular tofu. It's a different kind, with a much softer texture.
- No, 300 g (10.6 oz) of dark chocolate is not too much!
- For extra fun, I drizzle almond butter and melted dark chocolate over the top. Use peanut butter instead if you like.
Vegan Chocolate Banana Cake Nutrition
One 100 g (3.5 oz) slice of cake (out of 10 slices) contains:
- 230 calories
- 5 g protein
- 21 g carbohydrates
- 14 g fat (including 0.3 g saturated fat)
Vegan Chocolate Banana Cake
Ingredients
For the Crust
- 3/4 cup oats
- 1 ripe banana
- 1 teaspoon vanilla extract
- 2 tablespoons almond butter with no added sugar
For the Chocolate Layer
- 3 bars good-quality dark chocolate 300 g (10.6 oz) total
- 1 package silken tofu 340 g (12 oz)
For Decorating
- 1 tablespoon dark chocolate
- 1 tablespoon almond butter with no added sugar
Instructions
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Peel the banana and mash it with a fork until smooth.
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Add the almond butter and vanilla extract and stir until smooth and evenly combined.
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Add the oats and mix well until you have a uniform, sticky dough.
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Line a pan with parchment paper.
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Use your hands to press the dough into an even layer in the pan. Refrigerate for at least 1 hour to firm up.
Make the Chocolate Layer
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Melt the chocolate in the microwave and set aside 1 tablespoon of melted chocolate for decorating.
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Place the tofu and the remaining melted chocolate in a blender. Blend thoroughly until smooth.
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Take the oat crust out of the refrigerator and pour the chocolate mousse over it.
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Drizzle the reserved melted chocolate and the almond butter over the top.
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Gently drag a fork or knife through the drizzles to create swirls.
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Refrigerate the cake for at least 2 hours, until set.
