No-Bake Vegan Chocolate Banana Cake

Looking for a no-bake vegan chocolate banana cake? You've come to the right place.

This is a cake you can whip up in minutes, perfect for making with the kids, and it even contains a good amount of protein, dietary fiber, and chocolate (which is the most important part, honestly).

A lovely cake with dominant banana and chocolate flavors, topped with extra almond butter fun.

A bit about the recipe

• The base of the cake is oats, banana, and almond butter. You can swap the oats for Petit Beurre biscuit crumbs for a more indulgent alternative, and the almond butter can be replaced with peanut butter or tahini.
• To those asking what to substitute the banana with – I simply won't answer. Because it's a banana cake!! Get it?
• The filling base is silken tofu and dark chocolate. Yes, tofu. And no, you can't taste the tofu! Guaranteed.
• Note that I mean silken tofu, not regular tofu. It's a different product, much softer.
• No, 300g of dark chocolate is not too much!
• For extra fun, I drizzle almond butter and melted dark chocolate on top. Switch to peanut butter if you feel like it.

Nutritional values for Vegan Chocolate Banana Cake

One slice of cake (out of 10) weighing 100g contains:

• 230 calories
• 5g protein
• 21g carbohydrates
• 14g fat (of which 0.3g is saturated fat)

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Vegan Chocolate Banana Cake

Serving Size 10 servings

Calories 230 kcal

Ingredients

For the crust

• 3/4 cup oats
• 1 ripe banana
• 1 tsp vanilla extract
• 2 tbsp almond butter (no sugar added)

For the topping

• 3 bars high-quality dark chocolate 300g
• 1 package silken tofu 340g

For garnish

• 1 tbsp dark chocolate
• 1 tbsp almond butter (no sugar added)

Instructions

1. Peel the banana and mash it with a fork until a smooth puree is formed.

2. Add the almond butter and vanilla extract, mixing until combine.

3. Add the oats and mix well until a uniform, sticky dough is formed.

4. Line a pan with parchment paper.

5. Flatten the dough into the pan using your hands and place in the refrigerator to set for at least one hour.

Preparing the topping

1. Melt the chocolate in the microwave and set aside one tablespoon of the melted chocolate.

2. Transfer the tofu and the melted chocolate to a blender and blend until completely smooth.

3. Remove the oat crust from the fridge and pour the chocolate mousse over it.

4. Drizzle the remaining melted chocolate and more almond butter on top.

5. Using a fork or knife, gently swirl to create patterns.

6. Refrigerate the cake for at least two hours until fully set.