Super-moist VEGAN banana choco chip cake recipe

banana cake
This recipe post is dedicated to my friend, Sharon Holden – my interior design teacher who became a good friend. Sharon helped me find my school placement position as well as my dream job in a kitchen design/manufacturing company. Sadly, I lost touch with Sharon for many years, but recently reconnected – thanks to Facebook. Sharon graciously agreed to risk her waistline for trying my cake!

If you don’t already know:

1) I love to eat. Sweets are my weakness. However, I don’t like to buy the store-bought sweets, because they are full of artificial ingredients with names that I cannot decipher. I actually do not really enjoy baking either. It could be a lack of patience for perfect measuring, or simply the dislike of cleaning up the dishes after baking.

2) I am vegan. Since November, 2018.

3) I am working on a vegan cookbook. Recipes will be super-fast and healthy, and mostly made with every day ingredients. Did I mention the preparation of all recipes will have no more than 10 steps. Who has time to cook anyway? With my cookbook, there is no excuse for not making a healthy meal.


Ok. So now I have a few issues. I love to eat sweets, I don’t like “fake” cakes and don’t really enjoy baking (a rather lazy baker), and I am vegan. The solution: bake quickly with as few dishes to wash as possible.

Hope you enjoy this recipe. It will be featured in my upcoming vegan cookbook. Besides the amazing taste, no animals were harmed in the process. You might think to yourself – can I really just dump all the ingredients in the bowl? Yes, you can!


Prep time: 10 minutes
Cook time: about 55 minutes depending on your oven

You will need: 1 large mixing bowl, 1 small plate or bowl and fork (to smash banana), 1 whisk, measuring cups and spoons, a tube pan (the one with a tube in the middle), 2 medium sized plates (only if you use tube pan) and 1 spatula or butter knife (only if you use tube pan) and a kettle or pot to boil water. If you don’t have a tube pan, you can also use an aluminum 9″ circular baking pan.


2 1/4 cup all purpose flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup raw cane sugar (can use brown sugar)
1/3 cup light tasting olive oil
1/2 cup unsweetened oat milk (can use soy milk)
1 cup of boiled water
4 medium size bananas (smashed into chunks)
1/2 cup of semi-sweet chocolate chips + a couple of tablespoons to sprinkle on top



Preheat oven to 325 degrees F.


In large bowl, combine and mix all dry ingredients with a whisk.


In the same bowl, add olive oil, oat milk and boiled water. Mix to combine with fork. Note: no need to overmix, just mix until you don’t see anymore dry ingredients.


In the same bowl add banana and chocolate chips. Mix to combine with fork.


Spray some cooking oil or use a bit of flour in the tube pan to prevent sticking.


Pour batter into tube pan.


Sprinkle chocolate chips on the top of the batter and put into oven.


I read that you should use a toothpick to poke into the cake to make sure it is cooked. But if you are like me, I use a wooden chopstick lol. Remove from oven when ready.


When cake is a bit cool, use a spatula or butter knife to loosen the cake around the edges. Let cool, then use one plate to flip the cake upside down, then the second plate to flip it upside up. If you use the 9″ circular pan, it’s even easier – you don’t need to flip anything.

Recipe made possible by Enjoy Life brand vegan chocolate chips.

A quick note: beware of sugars. Not all sugars are vegan. Cow bone char may be used in its processing for filtering and bleaching.

It’s that easy…Bon appetit!

How did your cake turn out? Would love to hear from you!

Food for thought:

In this thing called life, we can eat delicious food without the cruelty.

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