Vegan Banana Bundt Cake

Vegan banana bundt cake - this easy vegan banana cake topped with chocolate glaze is soft, moist and utterly delicious.

It is a great alternative to banana bread when you want an impressive looking cake with very little effort!

Vegan banana bundt cake with chocolate glaze on a metal plate.

I have a lot of banana recipes on the blog, but there is always room for more! I constantly seem to have a supply of brown bananas to use up and don't want to make banana bread every time so it is good to have a selection of recipes to choose from.

This vegan banana bundt cake is essentially banana bread in a fancier form. A bundt tin is a great way of making even the simplest of cakes look impressive!

It is soft and very moist, with that classic lightly spiced banana bread flavour. I added chocolate chips and a chocolate glaze because chocolate and banana go so well together, and the glaze makes it look even more fancy.

You can omit the chocolate if you prefer, or swap the glaze for caramel, a cream cheese glaze, maple drizzle, or simply a dusting of icing sugar.

A labelled photot of the ingredients needed to make vegan banana bundt cake.

Ingredient Details:

Bananas: I recommend weighing out the banana for the best results. 435g is around 4 medium bananas. Make sure that they are very ripe, with lots of brown spots.

Plain (all-purpose) flour: Just regular plain flour is best here. I do not recommend swapping it for wholemeal as that will make the cake too dense. I haven't tested this cake gluten-free.

Sugar: I prefer to use light brown soft sugar, but dark brown, caster or granulated would all be fine. Do not swap the sugar for sweeteners or liquid sugars.

Baking powder and bicarbonate of soda (baking soda): You need to use both, they are not interchangeable.

Oil: Any neutral flavoured oil that is liquid at room temperature will work. I tend to use olive, but sunflower or vegetable are also good.

Milk: Any variety of unsweetened non-dairy milk will work (except tinned coconut milk) but I like soy milk the best for baking as it has the highest protein content.

Vinegar: This reacts with the bicarbonate of soda (baking soda) to help the cake rise and give it a fluffy texture.

Vanilla: Optional but recommended.

Spices: I like to add cinnamon and nutmeg but feel free to vary these to suit you.

Chocolate: You can omit the chocolate for a plain banana cake but I think that the more chocolate the better so I add choccolate chips to the batter and top the cake with a chocolate glaze.

Vegan banana bundt cake on a metal plate with a couple of slices removed surrounded by bowls of chocolate chips and chocolate glaze.

How To Make Vegan Banana Bundt Cake:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1: Mash the banana really well in a large bowl.

Step 2: Whisk in the sugar, milk, oil, vinegar and vanilla extract.

Step 3: Stir in the spices, baking powder, bicarbonate of soda and flour followed by the chocolate chips.

Step 4: Pour the batter into a well greased bundt tin and spread it level.

Step 5: Bake for 50-60 minutes.

Close up of the sliced vegan banana bundt cake.

Top Tips:

As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

The cake is ready when it is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

Vegan cakes tend to be more delicate than non-vegan ones so it is important to let it cool in the tin for 30 minutes before you turn it out to give it a chance to 'set' so that it doesn't break.

Make sure that the cake has cooled completely before you slice it as otherwise the texture can be a little gummy.

I used this bundt tin, which has a 12 cup capacity. A 10 cup one will also work. Make sure that you use a good quality one, such as Nordic Ware, as that will reduce the risk of the cake sticking to the tin.

Take your time greasing the tin, making sure that you get into every nook and cranny. It helps to put the tin in the fridge for 15 minutes before you brush it with butter as the butter will solidify and stick when you brush it on, rather than just running off.

FAQ's:

How should I store it?

This vegan banana bundt cake will keep for around five days in an airtight container at room temperature.

Can I freeze it?

Yes this vegan banana bundt cake freezes really well, either whole or in slices. Allow it to cool completely before freezing, either well wrapped or in a freezer-proof container. Store for up to three months. Allow to defrost at room temperature before serving.

More Vegan Banana Cake Recipes:

Close up of a slice of vegan banana bundt cake with a forkful removed.

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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