How to Make Vegan Chocolate Banana Cake Without Baking

Even though this chocolate banana cake is layered and looks mouthwatering no matter how you look at it, don’t get intimidated by this sweet treat. That’s because it only takes a few minutes to prepare. Even if you don’t have prior experience with cake making, you can surprise your family and friends because — drum roll, please! — it’s no-bake!

Another wonderful thing about this decadent beauty is it’s entirely vegan, making it perfect for those who like to indulge themselves cruelty-free! The ingredients are also easy to obtain — some of them may already be in your kitchen right now most especially if you like whipping up healthy goodies.

Do you have gluten intolerance or sensitivity? Or do you simple want to steer clear of gluten for optimum health? Go ahead and whip up this chocolate banana cake — and eat it too! Since it’s absolutely gluten-free, this scrumptious treat won’t leave you with nasty symptoms such as abdominal pain and bloating, diarrhea and nausea.

So without further ado, let us take a look at the recipe:

Ingredients for the crumbly nougat base:

  • 2 tablespoons of coconut flour
  • 2 tablespoons of coconut cream
  • 1 tablespoon of almond butter
  • 1/2 tablespoon of stevia
  • 1 pinch of cinnamon powder
  • 1 pinch of sea salt

Ingredient for the banana layer:

  • 1 large banana (sliced thinly crosswise)

Ingredients for the creamy chocolate layer:

  • 4 tablespoons of coconut oil (melted)
  • 2 tablespoons of coconut milk
  • 1 tablespoon of cacao powder
  • 1 tablespoon of stevia
  • 1 pinch of cinnamon powder
  • 1 pinch of sea salt

Ingredients for the rich whipped cream:

  • 1 small can of coconut cream (chilled)
  • 1 tablespoon of stevia

Ingredients for the eye-catching toppings:

  • Cacao nibs
  • Cinnamon powder

To make the nougat base:

  1. Grab a mixing bowl. Combine coconut flour, coconut cream, cinnamon powder, stevia, almond butter and sea salt using a wooden spoon. You should end up with a sticky consistency.
  1. Line a small baking tin with parchment paper. Place your nougat base in it and press with your wooden spoon.
  1. Cover with a layer of banana slices. Stash in the freezer as you prepare your chocolate layer.

To make the chocolate layer:

  1. In a mixing bowl, combine melted coconut oil, cacao powder, cinnamon powder, stevia and sea salt. Stir all of the ingredients very well.
  1. Add your coconut milk to the mixture. Stir.
  1. Take your nougat base out of the refrigerator. Spread the rich chocolate on top of the banana slices. Place it back in the freezer to set as you prepare your whipped cream.

To make the whipped cream:

  1. Open the can of coconut cream. Remove the milk or liquid part because you will only need the cream part.
  1. Place the cream part in your blender. Add 1 tablespoon of stevia. Blend until you end up with a consistency that’s just like whipped cream. Similarly, you may use a hand or stand mixer if a blender is not available.
  1. Grab the baking tin containing the nougat layer, banana slices and creamy chocolate. Generously spread the whipped coconut cream on top and place it back in the freezer.
  1. After a few minutes, take it out of the freezer and sprinkle cacao nibs and cinnamon powder on it.

Your vegan chocolate banana cake is ready to be enjoyed! Each layer is so easy to make that making several servings for your family and friends is sweat-free! This delectable dessert is perfect for everyone — from your best friend with gluten intolerance, an aunt who leads a vegetarian life to your cousin who is watching her weight!

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