A rich and moist chocolate banana-bread sponge studded with dark chocolate chips, juicy dried cherry pieces with a creamy chocolate coconut frosting. A truly decadent show-stopper cake that comes together in one bowl and combines all the classic black forest gateau flavours.
Another birthday means another reason for cake! For Dad’s birthday this year, I wanted to make something brand new and after the success of my Vegan Cherry Almond Bakewell Cake I knew I had a challenge, but I was excited to start on it. Dad’s favourite flavours are cherries and chocolate so that was the simple inspiration behind this Chocolate and Cherry Banana Cake. I mixed my love for the Ultimate Banana Bread, Dark Chocolate Brownies and the Cherry Almond Bakewell Cake to create something really magical.
I went for a loaf tin for easier slicing, but you could also make this into a small round cake, just check on the baking times as it may be ready after 30 minutes. Whatever shape you decide, the base of this Chocolate and Cherry Banana Cake is incredibly moist, light, rich and indulgent tasting thanks to the moisture from the banana, a quick almond milk “buttermilk” (almond milk curdled with vinegar or lemon juice) and a little oil. The rich chocolatey goodness comes from the raw cacao powder which adds a really pure chocolate indulgent taste which is even better with the little chocolate chips in the loaf.
The rest of the cake is simple: some flour, raising agents and vanilla while I add some arrowroot powder or cornstarch for a great texture and to absorb some of the moistness. Sprinkle over some extra chocolate chips for a pretty topping with extra chocolatey goodness then bake away.
Then it’s time to frost. I have opted for a really simple chocolate coconut frosting of chocolate coconut yoghurt. It’s thick and creamy without being too sweet, but you could also try out a vegan buttercream (recipe coming soon!), melted chocolate or a cacao infused chocolate icing sugar drizzle (replace 1 tbsp of icing sugar for cacao powder in my glaze on my Carrot and Raisin Bundt Cake).
This cake slices really well and is great served on its own or I enjoyed it smothered generously with peanut butter, a few extra cherries and cacao powder. It’s also great with some ice cream for dessert or warmed under the grill and served with tea. The possibilities are endless.
My Chocolate and Cherry Banana Cake is easy to make, only takes one bowl and less than 1 hour from start to finish and is incredibly indulgent tasting while being a healthier alternative. It’s a deliciously rich chocolate vegan cake studded with chocolate chips and dried cherries topped with thick and creamy chocolate coconut yoghurt ganache and seasonal fresh cherries.
A rich and moist chocolate banana-bread sponge studded with dark chocolate chips, juicy dried cherry pieces with a creamy chocolate coconut frosting.
I hope you’ll love this Chocolate and Cherry Banana Cake and it becomes a new favourite in your house as it has done in mine. Please leave your comments below and tag me in your bakes – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With chocolate cherry love x