5-Ingredient No-Bake Vegan Chocolate Banana Cake
A rich, fudgy dessert made with just bananas, cocoa, and oats—no flour, no refined sugar, no oven needed! This healthy vegan treat comes together in 20 minutes (plus chilling) for a naturally sweet, gluten-free dessert that satisfies chocolate cravings guilt-free.
Servings: 6
Calories: 264kcal
Equipment
- 1 Mixing bowl
- 1 food processor or chopping board (for blending oats/chopping chocolate)
- 1 cake ring (15cm) and a large plate
Ingredients
- 5 ripe bananas
- 2 tablespoon cocoa
- 3 cups oatmeal
- 3.5 oz vegan chocolate
- 1 teaspoon of sunflower oil
- 1 teaspoon ground cinnamon optional
To decorate
- chopped nuts ( I used almonds) optional
Instructions
- Start by mashing 4 bananas in a large mixing bowl until they're smooth and free of lumps.
- Add ground cinnamon, cocoa powder, and oatmeal to the mashed bananas. Mix everything thoroughly until well combined.1 teaspoon ground cinnamon, 2 tablespoon cocoa, 3 cups oatmeal
- Prepare a 15 cm wide cake ring. Grease the sides with cooking oil and place it on a plate.1 teaspoon of sunflower oil
- Take half of the banana-oat mixture and press it into the cake ring, smoothing the surface with a spatula or your hands. Layer sliced bananas on top and cover them with the remaining oat mixture, pressing gently.
- Roughly chop the chocolate and melt it in a bowl over boiling water, stirring until it's completely smooth.3.5 oz vegan chocolate
- Pour the melted chocolate over the banana cake, using a spatula to spread it evenly and cover the entire surface.
- If you'd like to add nuts, blend them or chop them roughly. Sprinkle the chopped nuts on top of the chocolate, if desired.chopped nuts ( I used almonds)
- Pop the cake into the refrigerator for a minimum of 2 hours, allowing it to firm up.
- When it's time to serve, take the cake out of the refrigerator and let it sit at room temperature for about 10-15 minutes to soften slightly.
- Finally, slice the cake and serve your delicious creation. Enjoy!
Video
Notes
Storage Tips: Your vegan no-bake banana cake will keep well in the fridge for up to a day. But trust me, it's at its best when freshly made.
Tip 1: When picking your bananas, make sure they're nice and ripe for that natural sweetness.
Tip 2: Don't forget to properly mix your ingredients to ensure that your cake is bursting with flavour.
Tip 3: Here's a handy trick – a splash of lemon juice on the banana slices keeps them looking fresh and vibrant.
Nutrition
Calories: 264kcal | Carbohydrates: 48g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 6mg | Potassium: 460mg | Fiber: 6g | Sugar: 20g | Vitamin A: 64IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 3mg
