If you’re a banana bread lover, you can’t go wrong with this vegan banana cake with dark chocolate ganache. It’s tender, rich and sweet, and packed with wholesome, simple ingredients.
Preparation:
To cook:
Level: Easy
Serves: 8
Ingredients
- FOR THE BANANA CAKE:
- 3 whole Extra Ripe Bananas
- ¾ cups coconut sugar
- ⅓ cups Neutral oil (I recommend avocado oil or olive oil)
- 2 tablespoons Flaxseed flour
- 3 tablespoons Filtered water
- ⅓ cups Unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1-⅔ cup Whole wheat flour
- 1-½ tsp baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1 teaspoon Sea salt
- Dark chocolate chips, for garnish
- FOR THE GANACHE:
- 2 whole Large ripe avocados
- 6 tablespoons Natural creamy almond butter
- ½ cups Cocoa Powder
- ½ cups coconut sugar
- ¼ cups Unsweetened almond milk
Preparation
Preheat oven to 350ºF and lightly grease four 6-inch cake pans with oil. Put aside.
In a large mixing bowl, mash the bananas, coconut sugar and neutral oil. Use a stand mixer or hand mixer to beat on medium-high speed for 1-2 minutes. Whisk together flaxseed meal and filtered water and let stand to thicken for 4-5 minutes. Stir in almond milk, flax egg and apple cider vinegar. Put aside.
Combine flour, baking powder and baking soda, cinnamon and sea salt in a medium bowl and stir until incorporated. Slowly add the dry ingredients to the liquid, mixing after each addition. Make sure there are no lumps of flour left, then stop mixing. It’s important not to overmix the batter here, so stop when everything is just combined.
Divide the batter among the four cake pans and bake for 22 to 25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean. Leave to cool for 5 minutes before unmolding. Then, carefully remove the cakes and place them on a cooling rack until completely cooled.
Meanwhile, prepare the ganache. Using a stand mixer or hand mixer, mash the avocados with the almond butter until smooth. In small amounts, add the cocoa powder and mix slowly to avoid making a mess of cocoa powder. Add the coconut sugar and almond milk and continue to mix until smooth, about 7 to 8 minutes.
When the cakes have cooled, place one layer on a cake pan and cover with a thin layer of ganache about 1/2 inch thick. Repeat this process with the remaining cake layers until the cake is covered in ganache. Use a spoon to swirl the top layer and a knife to smooth the sides of the cake for an elegant finish. Place dark chocolate chips all around the bottom of the cake.
Slice and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 2 weeks. Enjoy!
