Chocolate & Banana Cake (Vegan & Gluten-free)

Hello my flowers!

This weekend has been busy, sun was there so I went by bike to try another vegan bakery in the big city, called Ms Cupcake: I highly recommend their brownies and salted caramel milkshake!!

I also took the time to bake a little something, as I was invited for lunch on Sunday. I had some bananas, perfectly ripped and awaiting to be eaten or cooked: I felt inspired and decided to have a go with a banana cake, adding some cheeky chocolate (you must have understood by now my love for all thing chocolate 🙂 ). The result is a soft, moist and succulent treat, perfect for to bring to the first picnic of the year. Since I started to bake vegan, I am amazed by how many possibilities I have where many people think I am limited, I have not given up my sweet tooth and I am baking even more than before.

So here we go: chocolate & banana cake, egg-free, dairy-free and gluten-free (vegan).



-280 g of rice flour

-200 g of dark chocolate chips

-120 g of unsweetened apple mousse

-50 g of almond butter

-50 g of olive oil

-75 g of brown sugar

-3 mashed bananas

-1 1/2 tea spoons of baking soda

-a pinch of sea salt

How to proceed:

Pre-heat your oven to 180°C.

In a bowl, mix the rice flour, baking soda and the sea salt.

In another bowl whisk the almond butter, the olive oil and the brown sugar, then pour the unsweetened apple mousse and mix until homogeneous. Pour this wet mix into the rice flour mix and stir, add the mashed bananas and the dark chocolate chips and mix until you have an homogeneous dough.

Pour the dough in a loaf mould, you can top it with some dark chocolate chips. Bake in the oven for 25-30 mins, remove from the oven and let it cool down for 10 mins before removing the cake from the mould, then VOILA, you have the perfect cake for your next picnic in the park!!!

Perfect occasions for this vegan chocolate and banana cake:



-afternoon tea/tea time


Version Française


-280 g de farine de riz

-200 g de pépites de chocolat noir

-120 g de compote de pomme non sucrée

-50 g de purée d’amandes non sucrée

-50 g d’huile d’olive

-75 g de sucre roux

-3 bananes écrasées

-1 1/2 cuillères à café de levure chimique

-une pincée de sel de mer


Comment procéder:

Préchauffer votre four à 180°C.

Dans un bol, mélanger la farine de riz, la levure chimique et le sel de mer.

Dans un autre bol, fouetter la purée d’amandes non sucrée, l’huile d’olive et le sucre roux, puis versez la compote de pomme non sucrée et mélanger jusqu’à homogénéité. Versez ce mélange humide dans le mélange de farine de riz et remuer, ajouter les bananes écrasées et les pépites de chocolat noir et mélanger jusqu’à ce que vous ayez une pâte homogène.

Verser la pâte dans un moule à cake, vous pouvez recouvrir le dessus avec quelques pépites de chocolat noir. Cuire au four pendant 25-30 minutes, retirer du four et laisser refroidir pendant 10 minutes avant de retirer le gâteau du moule, puis VOILÀ, vous avez le gâteau parfait pour votre prochain pique-nique au soleil !!!

Occasions parfaites pour ce cake chocolat-banane végétalien:

-petit déjeuner/brunch




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