ini Kek Pisang Coklat Vegan is an easy, moist, fudgy chocolate cake with a delicious banana flavors and a rich chocolate ganache. If you are after a delicious banana cake that can use all your over-ripe bananas, this is the chocolate cake you need.
This vegan chocolate banana cake is inspired by my chocolate peanut butter banana bread. That bread is sangat popular, and since I had many ripe bananas I needed to use and a birthday coming up, this cake was perfect for it. It’s a baked alternative to my super easy Kek Coklat Tanpa Bakar 2 Bahan (which I highly recommend trying).
Cakes are my passion, and making healthy versions of classic cakes has been my mission for more than 10 years so that everyone can enjoy Earth-conscious recipes for special occasions.
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Kek Pisang Coklat Vegan
Ramuan
- 1 ½ cawan Pisang Lenyek - equivalent to 4 large ripe bananas with black spots on the skin
- ½ cawan Minyak Zaitun Perisa Ringan - or avocado oil or any vegetable oil you like
- ½ cawan Susu Almond tanpa gula
- ½ cawan Gula Kelapa - atau sebarang gula pasir yang anda suka
- 1 sudu teh Ekstrak vanila
- ½ sudu teh Garam
- 1 ¼ cawan Tepung serbaguna - ambil perhatian 1
- ½ cawan Serbuk Koko tanpa gula
- 2 sudu teh Serbuk penaik
- ½ sudu teh Serbuk penaik
- 2 sudu teh Kayu manis
- ½ cawan Cip Coklat Gelap Bebas Tenusu
Coklat Ganache
- ½ cawan Cip Coklat Gelap Bebas Tenusu
- ½ cawan Kelapa krim - top thick part of the can or soy cream
arahan
- Preheat the oven to 350°F (180°C). Line a 9-inch x 9-inch round cake pan with parchment paper. Slightly oil the paper and pan with oil spray. Set aside.
- In a large mixing bowl, mash the ripe bananas with a potato masher or the paddle attachment of your stand mixer. Measure 1 cup + 1/2 cup of mashed bananas, and keep in the bowl.
- In the same bowl, whisk in oil, milk, coconut sugar, and vanilla extract. Set aside.
- In another bowl, stir flour, unsweetened cocoa powder, baking powder, baking soda, and cinnamon.
- Gaulkan bahan-bahan kering ke dalam bahan-bahan basah dan kacau dengan sudu kayu atau spatula silikon sehingga adunan menjadi sebati.
- Lipat dalam kerepek coklat.
- Transfer the batter to the prepared cake pan.
- Bake in the center rack for 45 to 55 minutes or until a pick inserted in the center of the cake comes out clean. If the top of the cake browns too fast, add a piece of foil on top of the pan after 30 minutes of baking.
- Cool down in the pan for 10 minutes, then release on a wire rack and completely cool down at room temperature before frosting.
Vegan Chocolate Ganache
- To make the ganache, add vegan chocolate chips and vegan cream in a non-stick saucepan.
- Bring over low heat, stir, and cook until melted and shiny.
- Remove from heat and spread all over the cooled banana chocolate cake.
Pada Suhu Ambien
- Store in a airtight cake box in the fridge for up to 5 days. Freeze the leftover cake in airtight boxes, whole or sliced, and thaw the day before at room temperature.
Nota
Pemakanan
Bahan dan Pengganti
All you need to start baking this chocolate banana cake recipe are:
- Pisang masak – With black spots on the skin.
- Tepung serbaguna or plain flour – This cake won’t work with healthier flours like almond flour or coconut flour. For a gluten-free version, use my panduan penukaran bebas gluten.
- Serbuk penaik dan Serbuk penaik to rise the bread.
- Minyak alpukat – Or any neutral oil like canola oil, melted coconut oil, or light olive oil.
- Gula Kelapa – You can also use unrefined cane sugar or soft brown sugar. Any crystal sweetener you have at home will work well.
- Ekstrak vanila – untuk rasa.
- Susu badam or any plant-based milk of choice.
- Serbuk Koko tanpa gula – for a perfect chocolate taste.
- Cip Coklat Gelap – Or semi-sweet dairy-free chocolate chips. The less cocoa your chocolate chips contain, the sweeter the cake will be. I use 70% cocoa vegan chocolate chips.
For the vegan chocolate ganache you will need:
- Krim Vegan – You can use vegan soy cream or canned coconut cream – the top thick part of the cane.
- Cip Coklat Gelap – or normal vegan chocolate chips.
How To Make Vegan Chocolate Banana Cake
This chocolate cake is the most easy banana cake ever, made with just a few simple ingredients and takes di bawah 10 minit to whip up.
Preheat the oven to 350°F (180°C). Line a 9-inch round cake pan with parchment paper at the bottom. Use cooking oil spray to grease the sides and bottom of the pan. Set it aside.
First, peel and mash the banana into a puree. It’s fine if there are still bits and pieces of banana showing. You can use a stand mixer with the paddle attachment, a fork, and mash on a chopping board, or blend the bananas in a food processor.
What matters is to measure the amount required by the recipe by packing the mashed banana in a measuring cup. Set it aside.
- In a large mixing bowl, sift in flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Whisk to combine (foto 1).
- Set it aside when it’s well combined (foto 2).
- In another bowl, stir the mashed banana, oil, almond milk, vanilla extract, and coconut sugar (foto 3).
- Finally, stir the dry ingredients into the wet ingredients and whisk in dark chocolate chips halfway (foto 4).
- Whisk until the batter is consistent and smooth but don’t overwork the batter to keep the cake crumb light and not packed or dense (foto 5).
- Transfer the cake batter to the prepared cake pan (foto 6).
- Bake in the center rack of the oven for 45 to 55 minutes at 350°F (180°C) or until the top is set and dry and a toothpick inserted in the center of the cake is coming out clean. If the top of the cake turns brown too fast, foil the top of the pan and keep baking.
- Let it cool down for 10 minutes in the cake pan, then release it on a cooling rack and fully cool down at room temperature.
Cake Decoration
To decorate the cake, make sure you wait until the chocolate cake has cooled completely to room temperature or the vegan chocolate ganache is going to melt in the cake.
- To make the ganache, add vegan dark chocolate chips, and vegan cream in a non-stick saucepan (foto 7).
- Bring to low eat, stir, and cook until the chocolate chips are melted and the texture is creamy, and shiny and glossy (foto 8).
- Pour the ganache over the vegan chocolate banana cake and spread it all over. The cake ganache will stay soft, and lightly firm up after 24 hours in the fridge
Arahan Penyimpanan
Store the cake in an airtight cake box in the fridge for up to 5 days. Freeze the vegan chocolate cake whole, or in slices, for up to one month. Thaw the day before in the fridge.
Pertukaran Alahan
Berikut adalah beberapa idea penggantian bahan jika anda memerlukannya.
- Percuma gluten – Untuk versi bebas gluten, gunakan panduan penukaran bebas gluten.
- Tanpa Kacang – Swap the almond milk for soy milk, coconut milk, or oat milk.
- Bebas minyak – I haven’t tried an oil-free version of this cake yet. Some readers report success using peanut butter or vegan yogurt.
Soalan Lazim
A vegan cake is made with no eggs, no dairy, no butter, and no honey. However, vegan cakes taste exactly the same as regular cake recipes.
Vegan cakes can be chewy or gummy if you over-stir the cake batter or you add too much liquid to the recipe.
Lebih Banyak Resipi Kek Vegan
If you like this cake, you’ll love these other vegan cake recipes:
helo,
Your recipe lists 1 1/2 cups of banana but the instructions say “Measure 1 cup + 1/4 cup of mashed bananas”.. Can you please confirm whether it’s one and a half or one and a quarter cups of banana??
Terima kasih.
Thanks for spotting my mistake, you need 1 1/2 cup of mashed banana as per written in the ingredient listed. I updated the recipe instruction to make sure it’s correct. Sorry about that.
this was delicious, really liked the fact it used 4 bananas – a good way to use them up. will definitely be making it again
I am so glad you love the cake! thanks for the lovely feedback.