Vegan Chocolate Mocha Banana Cake; a light, fluffy, moist, soft and eggless chocolate cake with bananas and a hint of coffee for the mocha lovers! With no butter, ghee, milk or yogurt, it is totally vegan! Love muffins instead? Then I got that covered too; just scroll below for the cupcake or muffin version! Enjoy a slice (or a cupcake/muffin) with a cup of coffee/tea or with a delectable scoop of your favorite ice cream!! As you all know by now, I cannot stay away from anything with chocolate for too long!! My fridge is always stocked with bars of chocolate and ice cream for a sudden chocolaty craving that can hit me anytime of the day or night! If you ask me my favorite flavor of ice cream, duh!! It is chocolate (check out my easy Mocha Almond Fudge Ice Cream)!!! How about cake?  Well, of course chocolate cake (Heart Shaped Chocolate Bites, Eggless Chocolate Beetroot Cake etc.).

Keep a box of chocolate chip cookies (Rich Double Chocolate Chip Cookies or Soft and Fudgy Chocolate Chip Cookies ) in front of me and I will have to hide my weighing scale for the next couple of months! Now that you know how I love chocolate, let me tell you how I happened to make this scrumptious vegan chocolate cake with a tinge of coffee and healthy bananas in them. Last week, we had guests over and we had stocked a lot of fruits; bananas were one of them. With lots of family around and dinner parties all over, many of the bananas got left over. Being an avid foodie and passionate blogger, I wanted to put these bad boys to good use before they turn black and over ripe!

I had come across a recipe for a banana chocolate cake from Hershey some time back in one of my million plus cookbooks  (hehe; not really million but at least a few hundred) and now was as good a time as any to try making this cake with bananas in them. The original recipe had all-purpose flour or maida in them; I now make all my cakes with whole wheat flour, so whole wheat flour it was. Please do try whole wheat flour in all your cakes; I guarantee you, they will come out soft and fluffy and they are healthy for you too. Actually, I did make those muffins using multigrain flour and that turned out soft and fluffy too! Sometimes, adding whole wheat/multigrain flour makes the batter a bit thick; if so, add more liquid to make a flowing but still thick cake batter. Somehow, adding coffee brings out the flavor of chocolate more; I do not know how, but it does. So, I decided to add a bit of instant coffee powder in the cake mix. This is optional.

All you have to do is mix the dry ingredients first and then fold in the wet ingredients; pour the batter into a greased and floured pan, sprinkle with chocolate chips or even nuts and bake. After 30 to 40 minutes, the whole house will be wafting with the flavors of chocolate and coffee! With bananas in them, you will have no difficulty making your kids have their fruit; they would not even notice that these fluffy bites of soft and moist chocolate cake has bananas in them; a good way to sneak some fruit into their diet!

Head over to the kitchen and make these scrumptious, fluffy, moist, mocha flavored eggless and vegan chocolate cake with bananas in them today! The next time you have leftover bananas, no need to rack your brains to think how to finish them off; just make this divine cake and bowl your family over!

Updated July 2019:

Just made it again using a 9-inch round pan. Turned out heavenly!

Updated May 5, 2020:

Again, lots of bananas and most of them turning over ripe in a flash! No wastage again in my house, so decided to try this cake but with a slight change for the better! I reduced the sugar a bit from 3/4 cup to 1/2 cup and increased the amount of bananas from 1/2 cup to 3/4 cup! Instead of chocolate chips, I stirred in a couple of tablespoons of sunflower seeds which I had a lot of in the fridge! Showered a tablespoon on top too before baking and viola! Another variation of this amazing cake with less sugar than intended for those who are trying to reduce their refined sugar intake! Rest of the recipe is the same! After reveling in the aroma of freshly baked chocolate banana cake with a hint of coffee, my cake was ready and done! It was so moist, mildly sweet and delicious, we ended up eating a slice each even before the cake cooled completely!

ENJOY CUPCAKES MORE THAN CAKE SLICES? THEN DO TRY THIS ONE (Updated March 31, 2022):

I love bite sized, hand held snacks especially cupcakes as there is no extra labor in cutting slices, storing the odd shaped cake etc. Just peel and enjoy. I have used multigrain flour here instead of whole wheat flour and my choice of sweetener here is coconut sugar. Topped it with chocolate chips for a more chocolaty bite which our family loves! You can still use plain whole wheat flour (or all-purpose flour/maida) too and of course plain white sugar or any sweetener of your choice. Line a muffin pan or cupcake pan with liners, paper or foil cupcakes liners. Spoon mixture into liners until each case is filled 2/3rd full. Top with chocolate chips (or any nuts if so preferred). Bake in preheated 400 degrees F or 200 degrees C oven for about 20 minutes or so or until a toothpick inserted in center comes out clean. Remove and cool completely on cooling wire racks and enjoy once thoroughly cool. Makes about 10-12 cupcakes depending upon how much batter you pour into the muffin pan.

Do try this scrumptious Banana Chocolate cake and enjoy with family and friends guilt free. Enjoy and Happy Baking!

Here are some more treats to make for banana lovers:

Vegan Banana Bread Pineapple Banana Lassi Banana Fritters

Lets bake this scrumptious vegan chocolate mocha banana cake!

How to make Chocolate Mocha Banana Cake with step-by-step method:

Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade. Prepare an 8 inch or 9 inch pan; grease and flour or line with aluminum foil and then grease and flour. Keep aside.

Cook Time: 35 minutes

1 1/2 cups whole wheat flour/multigrain flour ¾ cup sugar/brown sugar/coconut sugar ¼ cup cocoa powder 1 tsp baking soda ½ to 1 tsp instant coffee powder (optional) ¼ tsp salt 1/3 cup oil 1 tsp vanilla essence 1 tsp vinegar ¾ cup water (you could add up to 1 cup) ½ cup mashed bananas ¼ to ½ cup chocolate chips (regular or mini) or nuts/seeds

Instructions Notes Sometimes the cupcake or cake will be slightly denser than the ones with all-purpose or maida, depending upon quality of the flour. But no compromise on taste! Make sure the bananas are thoroughly mashed before mixing into the batter. Top with chocolate chips or your favorite nuts. For a slightly healthier version with lesser refined sugar, reduce the sugar to 1/2 cup and increase bananas to 3/4 cup. This recipe is so versatile, you can make it in a 9-inch, 8-inch, loaf pan or even as cupcakes (you will get about 10-12 cupcakes).

Mash bananas and gather the ingredients for the cake.

In a large bowl, add whole wheat flour, sugar, cocoa powder, coffee powder, baking soda and salt. Mix well with a wire whisk or sift the mixture well.

To this, add oil, vanilla essence, vinegar, and 3/4 cup water. Stir well with a silicone spatula or spoon.

Fold in mashed bananas. If you feel the batter is a bit thick, add more water; not more than 1 cup total. You could also mix all the wet ingredients first - oil, vanilla, mashed bananas, water and vinegar and then fold it into dry ingredients, mixing gently. DO NOT OVER MIX!

Pour into prepared pan and smoothen to level the top.

Sprinkle with chocolate chips.

Bake in preheated oven for 30 to 40 minutes or until a toothpick inserted in center comes out clean. Check around 32 minutes. Remove from oven and place on cooling rack.

After 10 minutes, remove cake from foil and cool on wire rack completely.

When cool, cut into desired shapes and enjoy with a cup of coffee/tea or with a scoop of your favorite ice cream!!

Making cupcakes? Please follow recipe given above in post along with other variations I make. Enjoy and Happy Baking!!

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