Ingredients
Equipment
Method
Step 1: Preheat and Prepare
- Preheat your oven to 175°C (350°F).
- Line your baking pan with parchment paper, leaving some overhang for easy removal.
Step 2: Mash the Bananas
- In a large bowl, mash the bananas until mostly smooth with minimal lumps.
Step 3: Mix Wet Ingredients
- Add soy milk, vegetable oil, sugar, vanilla extract, and vinegar to the mashed bananas.
- Whisk until the mixture is smooth and well combined.
Step 4: Combine Dry Ingredients
- Sprinkle the flour, baking soda, cinnamon, and salt directly into the bowl.
- Gently fold everything together using a spatula until just combined.
- Do not overmix—this keeps the cake soft and tender.
Step 5: Add Chocolate Chips
- Fold in the dairy-free chocolate chips evenly throughout the batter.
Step 6: Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean.
Step 7: Cool
- Allow the cake to cool in the pan for 15 minutes, then transfer to a cooling rack.
- Slice once fully cooled for best texture.
Notes
🧊 Storage & Reheating
Storage
Store at room temperature in an airtight container for up to 2 days.
Refrigerate for up to 5 days for longer freshness.
Reheating
Warm individual slices in the microwave for 10–12 seconds if desired.
This cake stays moist even after chilling.
🥄 Variations
Make this vegan banana snack cake your own with these easy swaps:
Nutty Banana Cake: Add chopped walnuts or pecans
Extra Chocolate: Increase chocolate chips to ¾ cup
Whole-Wheat Option: Replace half the flour with whole-wheat flour
Spiced Version: Add nutmeg or extra cinnamon
Lower Sugar: Slightly reduce sugar if bananas are very ripe
Each variation keeps the cake soft, flavorful, and comforting.
❓ 10 FAQs
Is this cake fully vegan?
Yes, it contains no eggs or dairy. Can I use another plant milk?
Yes, almond or oat milk works well. Why add vinegar?
It reacts with baking soda to help the cake rise. Can I make this oil-free?
Oil provides moisture; removing it will change texture. How ripe should bananas be?
Very ripe with brown spots for best sweetness. Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend. Is this good for kids?
Absolutely—soft, sweet, and kid-friendly. Can I freeze this cake?
Yes, wrap slices well and freeze up to 2 months. Why is my cake dense?
Overmixing is the most common cause. Can I bake it as muffins?
Yes, reduce baking time to about 18–22 minutes. 🏁 Conclusion This easy vegan banana chocolate chip snack cake is proof that simple ingredients can create something truly special. With its moist crumb, rich banana flavor, and pockets of melted chocolate, it’s the kind of recipe you’ll reach for whenever you need a reliable, feel-good treat. Perfect for sharing—or enjoying one quiet slice at a time—this cake belongs in every home baker’s collection.
Yes, it contains no eggs or dairy. Can I use another plant milk?
Yes, almond or oat milk works well. Why add vinegar?
It reacts with baking soda to help the cake rise. Can I make this oil-free?
Oil provides moisture; removing it will change texture. How ripe should bananas be?
Very ripe with brown spots for best sweetness. Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend. Is this good for kids?
Absolutely—soft, sweet, and kid-friendly. Can I freeze this cake?
Yes, wrap slices well and freeze up to 2 months. Why is my cake dense?
Overmixing is the most common cause. Can I bake it as muffins?
Yes, reduce baking time to about 18–22 minutes. 🏁 Conclusion This easy vegan banana chocolate chip snack cake is proof that simple ingredients can create something truly special. With its moist crumb, rich banana flavor, and pockets of melted chocolate, it’s the kind of recipe you’ll reach for whenever you need a reliable, feel-good treat. Perfect for sharing—or enjoying one quiet slice at a time—this cake belongs in every home baker’s collection.