Vegan or not, bananas, chocolate and peanut butter are always going to be a winning combo – let’s be honest! I’ve been making this cake for a loooong time (because it’s always a win with family and friends!) but this was my first time “veganizing” it and I did a ton of research to get the recipe just right! Vegan cakes are often dry, lacking moisture, and/or super dense. This cake was NONE of that, and it was too good and too easy to not share it with you! If you’re looking for a sweet treat free of animal products, for any reason, this is your new go-to!!

This recipe makes 2, 8″ round cakes, so you can build a double layer cake with plenty of frosting for decor and leftovers! I like to make more up front, instead of worrying about running out while frosting my cake!

I have also made this recipe as cupcakes, and they turn out perfectly! Simply line a cupcake pan with cupcake liners and fill them just over halfway full. Bake at the same temperature (350 degrees) for only 18 minutes. remove the cupcakes to a wire rack to cool once they are done. This recipe will make about 2 dozen cupcakes.

Ingredients  for Cake

3 C + 2 tbsp all-purpose flour

1.5 C  coconut sugar

1 tbsp baking powder

1 tsp baking soda

1.5 tsp Redmonds Real Salt

1.5 tbsp apple cider vinegar

2 1/4 C plant milk (I use Forager unsweetened vanilla cashew coconut milk or homemade almond cashew milk)

6 tbsp avocado oil

2 ripe bananas, mashed

2 tbsp vanilla extract

1 C non-dairy chocolate chips, plus more for decorating (I use the brand “Enjoy Life”)

Ingredients for Peanut Butter Frosting

4 sticks (2 C) Earth Balance Vegan Buttery Sticks (soy free)

2 C Peanut Butter (unsweetened)

7 C Powdered Sugar

2 tsp Vanilla Extract

1-3 Tbsp plant milk

Directions

Set your oven to 350 degrees Fahrenheit. Prepare 2 8″ round baking pans by coating them in coconut oil or avocado oil. I take extra precaution and trace rounds of parchment paper to cut out and place in the bottom of my pan too.

In a small mixing bowl, stir together the plant milk and vinegar and set aside for 10 minutes.

In a second large mixing bowl or the bowl of your electric mixer, whisk together all of your dry ingredients (flour, sugar, baking powder, baking soda, salt).

Now add vanilla, mashed banana and oil to your plant milk/vinegar bowl and stir to combine. Add these wet ingredients to the dry and whisk until the batter is smooth. Now stir in your chocolate chips.

Pour the batter equally between the 2 pans and bake for 37 minutes. The edges should be starting to turn golden and pulling away from the edges of the pans.

Remove from the oven and let cool on a wire baking rack for 10 minutes. Use a butter knife to gently work around the inside edge of the pans, to loosen the cake, and very carefully, flip your pan upside down onto a flat service, to release the cake. Gently turn the cake right side up, and let cool completely while you make your frosting.

For the frosting: cream together the vegan butter and peanut butter until smooth (I use my electric mixer). Add the powdered sugar a little bit at a time to avoid a mess, stirring as you go. Gradually add your milk and vanilla, until the frosting is perfectly smooth

• I like to make the cakes the day before my event, and wrap them in plastic wrap to store in the fridge, so I can frost them the next day