Go Back
Print
vegan banana cake

Vegan Mocha Swirl Banana Cake

A simple vegan banana cake with a mocha swirl.
Servings 8
Author Lucy Baker

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 large very ripe bananas mashed
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened almond milk soy milk, or rice milk
  • 1/3 cup vegetable oil canola oil, or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons espresso powder or instant coffee

Instructions

  1. Preheat the oven to 350°F. Line a 9-x-5-inch loaf pan with parchment so that it extends up the two long sides, creating a sleeve. Spray with non-stick spray.
  2. Whisk the flour, baking soda, and salt together in a large bowl. In another bowl, stir together the bananas, sugar, almond milk, oil, and vanilla. Gently stir the wet ingredients into the flour mixture just until combined.
  3. Scoop a third of the batter in a separate bowl. Stir in the cocoa and espresso powder until well incorporated.
  4. Alternately spoon the plain banana batter and the mocha batter into the prepared pan. Using a butter knife, gently swirl them together a little bit. Bake the cake until golden-brown and a tester inserted in the center comes out clean, 50 to 55 minutes. Cool completely in the pan, then lift out using the parchment as handles.