“`html
If you are on the lookout for a treat that feels like a warm hug on a plate, then this Vegan Banana Chocolate Chip Snack Cake Recipe is your new best friend. It combines the natural sweetness of ripe bananas with gooey pockets of dairy-free chocolate chips, all baked into a tender, moist cake that requires no eggs or dairy at all. Whether you need a quick bite that satisfies your snack cravings or a simple dessert to brighten up your day, this cake delivers joy in every bite with wholesome plant-based ingredients. It is easy, comforting, and utterly delicious.
Ingredients You’ll Need
These ingredients are deceptively simple but each one plays a crucial role in making this cake so irresistibly good. From the all-purpose flour that forms the soft crumb to the ripe bananas that add natural sweetness and moisture, every element is essential in building the perfect texture and flavor.
- 1 ½ cups all-purpose flour (or gluten-free all-purpose blend): This is the cake’s base, creating that tender yet sturdy crumb we all love.
- ¾ cup granulated sugar: Sweetens the cake without overpowering the banana’s natural flavor.
- 1 tsp baking soda: Helps the cake rise beautifully to a soft, fluffy texture.
- ½ tsp ground cinnamon: Adds a touch of warmth and spice that complements the bananas perfectly.
- ¼ tsp salt: Balances sweetness and enhances all the flavors.
- ¾ cup soy milk (or any plant-based milk): Keeps the cake moist and improves the batter’s consistency.
- ⅓ cup vegetable oil (or melted coconut oil): Adds richness and tenderness without any dairy.
- 1 cup mashed ripe bananas (about 2 medium): The star ingredient that gives this cake its signature moistness and sweet banana flavor.
- 1 tsp white distilled vinegar: Reacts with baking soda to help the cake rise and stay soft.
- 1 tsp vanilla extract: Infuses the batter with a warm, aromatic note that enhances every bite.
- ½ cup semisweet chocolate chips (dairy-free): Brings little pockets of melty chocolate surprise that make this cake truly addictive.
How to Make Vegan Banana Chocolate Chip Snack Cake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper to ensure your cake comes out effortlessly after baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, sugar, baking soda, cinnamon, and salt. This blend forms the foundation of your cake, evenly distributing the leavening agents and spices for perfect flavor and texture.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the soy milk, vegetable oil, mashed bananas, vinegar, and vanilla extract until the mixture is smooth and uniform. The bananas bring moisture and sweetness, while the vinegar works with baking soda to create a light, tender crumb.
Step 4: Bring It All Together
Pour the wet mixture into the dry ingredients and gently whisk until just combined. Be careful not to overmix, as that can make the cake dense instead of light and fluffy.
Step 5: Fold in Chocolate Chips
Use a spatula to fold in the dairy-free chocolate chips evenly throughout the batter, ensuring each bite has a delightful melted chocolate surprise.
Step 6: Bake to Perfection
Pour the batter into your prepared baking pan and smooth the top out evenly. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. The smell during baking is going to be pure heaven!
Step 7: Cool and Slice
Let the cake cool in the pan on a wire rack to finish setting. Once completely cool, slice your cake into 8 to 10 delicious squares ready to be enjoyed.
How to Serve Vegan Banana Chocolate Chip Snack Cake Recipe
Garnishes
While this cake is wonderful all on its own, topping it off with a light dusting of powdered sugar or a drizzle of vegan chocolate sauce elevates its appearance and taste. You could also sprinkle a few chopped walnuts for a crunchy contrast.
Side Dishes
This versatile snack pairs beautifully with a cozy cup of herbal tea, black coffee, or a cold glass of almond milk. For a more substantial treat, add a small bowl of fresh fruit or vegan yogurt on the side.
Creative Ways to Present
Want to impress friends or family? Serve your sliced cake alongside vegan whipped cream and a sprinkle of cinnamon. Or create mini cake stacks layered with vegan cream cheese frosting for a delightful bite-sized treat perfect for parties.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover cake tightly wrapped or in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate it in an airtight container where it will last up to 5 days and stay moist.
Freezing
This cake freezes beautifully. Wrap slices individually in plastic wrap, place them in a freezer-safe bag or container, and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before enjoying.
Reheating
Reheat slices in a microwave for about 20 seconds or warm them gently in the oven at 300°F (150°C) for 10 minutes to restore that fresh-baked softness and melt the chocolate chips slightly.
FAQs
Is this recipe gluten-free?
You can easily make this Vegan Banana Chocolate Chip Snack Cake Recipe gluten-free by using a gluten-free all-purpose flour blend instead of regular flour. Just make sure your blend includes xanthan gum or another binder for the best texture.
Can I use another type of plant milk?
Absolutely! Soy milk works best for moisture and flavor, but almond, oat, or coconut milk will also work well here. Just use your favorite or what you have on hand.
What if I don’t have ripe bananas?
If your bananas aren’t fully ripe, consider letting them sit on the counter a little longer until they develop brown spots for maximum sweetness and moisture, which are key to this recipe’s success.
Can I substitute the vegetable oil?
Melted coconut oil is a fantastic swap if you want a slight coconut flavor and richer texture. Other neutral oils like canola or sunflower oil also work great.
How do I know when the cake is done?
The best way is to insert a toothpick in the center – if it comes out clean or with a few moist crumbs (but no batter), your cake is perfectly baked and ready to cool.
Final Thoughts
This Vegan Banana Chocolate Chip Snack Cake Recipe truly feels like a warm, homemade blessing that anyone can whip up with ease. Its simple ingredients come together to form a tender, flavorful cake that’s perfect for snack time, dessert, or sharing with friends. I hope you give this recipe a try and enjoy every delightful, chocolate-studded bite as much as I do!
“`
Print
Vegan Banana Chocolate Chip Snack Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8-10 pieces
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Banana Chocolate Chip Snack Cake is a deliciously moist, vegan, eggless, and dairy-free treat perfect for snacking or dessert. Made with ripe bananas and semisweet chocolate chips, it offers a delightful combination of natural sweetness and indulgent chocolate flavor. Easy to prepare and quick to bake, this recipe is suitable for those following a vegan lifestyle or anyone seeking a wholesome, plant-based cake option.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour (or gluten-free all-purpose blend)
- ¾ cup granulated sugar
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
Wet Ingredients
- ¾ cup soy milk (or any plant-based milk)
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 tsp white distilled vinegar
- 1 tsp vanilla extract
Mix-Ins
- ½ cup semisweet chocolate chips (dairy-free)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature.
- Prepare Baking Pan: Lightly grease an 8×8-inch baking pan or line it with parchment paper for easy removal and cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the soy milk, vegetable oil, mashed bananas, white distilled vinegar, and vanilla extract until fully blended.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients.
- Mix Batter: Gently whisk the mixture until just combined; be careful not to overmix to keep the cake tender.
- Add Chocolate Chips: Fold in the dairy-free semisweet chocolate chips evenly using a spatula.
- Transfer to Pan: Pour the batter into the prepared baking pan and spread it out evenly.
- Bake the Cake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan on a wire rack to prevent overcooking and to help it set properly.
- Serve: Once cooled, slice the cake into squares and enjoy your delicious banana chocolate chip snack cake!
Notes
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Ensure bananas are ripe for maximum sweetness and moisture.
- Do not overmix the batter to avoid a dense cake.
- Use dairy-free chocolate chips to keep the cake vegan and dairy-free.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
