Double Chocolate Easter Banana Bread Cake (Vegan GF)

This Double Chocolate Easter Banana Bread Cake has lots of chocolate chips and a rich fudgy chocolate banana bread cake batter all topped with a speckled pink chocolate frosting. Naturally vegan and gluten-free, this bake is a real showstopper for Easter.

If you are looking for a wow-factor dessert for Easter Day to share with loved ones and friends, this speckled one-layer cake is perfect for you. It has a rich double chocolate banana bread cake batter topped with a berry-pink speckled chocolate buttercream cream cheese frosting all topped with vegan mini eggs which are so fun and are even better than the classics. This cake is for all ages and for everyone as no-one will tell it’s vegan, egg-free and gluten-free, or that it’s made with wholesome ingredients.

A Double Chocolate Easter Banana Bread Cake
Double Chocolate Easter Banana Bread Cake

Why will I love this cake?

This banana cake is amazing:

  • Rich, fudgy, chocolatey and indulgent
  • Packed with chocolate chips, banana and topped with mini eggs
  • Made with wholesome ingredients
  • Comes together in one bowl with minimal washing up
  • Topped with a luscious cream cheese buttercream
  • Has a speckled chocolate effect
  • Perfect for Easter or all year long
  • Great for using up ripe bananas
  • Naturally vegan, egg-free and dairy-free
  • Easily gluten-free and nut-free
  • Great to make ahead of time
  • The whole family will love it
  • Fun to decorate with leftover Easter chocolates
  • Perfect for chocolate cake lovers

If you already love the sound of this cake then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourites in the “shop the recipe” section.

For the cake:

  • Ripe banana: the riper the better as they are sweeter and softer, better for mashing and blend more easily into the batter.
  • Plant-based milk and apple cider vinegar: when mixed together, this mixture curdles to form a buttermilk which is great for binding this egg-free batter.
  • Olive oil: for adding a luscious texture. you can use light or medium olive oil or try melted and cooled coconut oil.
  • Smooth peanut butter: this is great for adding fat and moisture and you can also use almond or cashew butter or try tahini or sunflower seed butter to make this cake nut-free.
  • Coconut sugar: for sweetness. You can also use light brown or caster sugar.
  • Vanilla essence and salt: for flavour.
  • Plain or GF plain flour: to keep the sponge moist and light. If making this cake gluten-free, use your preferred 1:1 baking blend of gluten-free flour that contains xanthan gum, or add ½ tsp of your own to the mix.
  • Cocoa powder: to make this really chocolatey and rich. I prefer to use cocoa over cacao powder here as it is more acidic and creates a better cake.
  • Baking powder and bicarbonate of soda: for the rise.
  • Chocolate chips: you can use dairy-free milk or dark chocolate chips, or use smashed up Easter eggs or a bar of chocolate, chopped up.

For the frosting:

  • Vegan butter: there are a few vegan butters in the shops, look for one that is a block.
  • Vegan cream cheese: this adds a tang and creaminess to the frosting and also makes it less sweet.
  • Icing sugar: to make the icing sugar thick, fluffy and sweet.
  • Freeze-dried berry powder: for the pink colour and also a slight berry flavour. If you don’t have this, you can leave it out.
  • Plant-based milk: to thin the frosting.
  • Pink food gel: to make the frosting pinker, remember that a little goes a long way. I prefer a natural gel over colouring, as it’s more intense in colour and check that it’s vegan-friendly.
  • Finely chopped chocolate: this makes the speckle effect which is so lovely at Eastertime.

To decorate:

  • Vegan mini eggs: there are a few varieties available which is amazing. Here I’ve used the Mummy Meegz ones but also try the eggs from Doisy and Dam.
  • Chopped chocolate: use your favourite chocolate chopped or flaked.

Is this gluten-free and nut-free?

This is easily gluten-free, as long as you use gluten-free plain flour (adding xanthan gum where needed). To make this nut-free, swap the peanut butter for tahini or sunflower seed butter and please check the milk, butter, cream cheese and chocolate for nuts.

How do I make this?

This cake is ready in a few steps:

  • Mash the banana: and stir the milk and vinegar together.
  • Whisk together all of the wet ingredients: until smooth.
  • Sift in the dry ingredients: and whisk again.
  • Fold in the chocolate chips: and spread into the cake tin.
  • Bake for 45 minutes: or until an inserted skewer comes out clean.
  • Allow the cake to cool fully: first in the in and then on a wire rack.
  • Whisk together all of the frosting ingredients: using a freestanding mixer.
  • Spread the frosting over the cake and add the mini eggs: along with some extra chocolate.

How long will it last?

This cake will keep for 2-3 days in the fridge, in a sealed container, although it is best enjoyed at room temperature. You can also freeze the cake, without the frosting, for 1 month and allow it to defrost before decorating.

Half eaten slice of Double Chocolate Banana Bread
Double Chocolate Easter Banana Bread Cake

What other recipes can I try?

For more chocolate cake and banana bread recipes:

A slice of Double Chocolate Easter Banana Bread Cake

Double Chocolate Easter Banana Bread Cake (Vegan GF)

Yield: 8-10
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This Double Chocolate Easter Banana Bread Cake has lots of chocolate chips and a rich fudgy chocolate banana bread cake batter all topped with a speckled pink chocolate frosting. Naturally vegan and gluten-free, this bake is a real showstopper for Easter.


For the Banana Bread Cake:

  • 3-4 ripe bananas (300g, once mashed)
  • 120ml plant-based milk + 1 tsp apple cider vinegar
  • 60ml light olive oil
  • 60g smooth peanut butter
  • 75g coconut sugar
  • 1 tsp vanilla essence
  • 150g plain or GF plain flour
  • 40g cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • A pinch of salt
  • 75g chocolate chips

For the Frosting:

  • 40g vegan butter, softened
  • 20g vegan cream cheese
  • 150-180g icing sugar
  • 1-2 tbsp freeze-dried berry powder
  • 1-2 drops pink food gel, as needed
  • 1-2 tbsp plant-based milk, if needed
  • 1-2 tbsp finely chopped chocolate

To Decorate:

  • Vegan mini egg chocolates
  • Chopped/flaked chocolate


  1. Preheat the oven to 160Fan/180ºC and line and grease an 8-inch round cake tin with parchment paper.
  2. Mash the banana and weigh out the correct amount. Stir together the milk and vinegar and leave to one side to curdle for 5 minutes.
  3. To make the batter: whisk together the mashed banana, milk mix, olive oil, peanut butter, sugar and vanilla in a large mixing bowl until smooth. Sift in the flour, cocoa powder, baking powder and bicarbonate of soda and add the salt. Whisk to a smooth, thick batter and then fold in the chocolate chips.
  4. Pour the batter into the tin and smooth over the top. Bake in the oven for 45 minutes, or until an inserted skewer comes out clean. Allow to cool for 10 minutes in the tin and carefully lift out to cool fully on a wire rack.
  5. To make the buttercream: beat together the butter and cream cheese in a bowl of a freestanding mixer until smooth. Now gradually beat in the icing sugar, freeze-dried berries, pink food colouring and plant-based milk, as needed. Once your desired colour has been achieved, continue to beat for 1 minute to make it really fluffy before stirring in the chopped chocolate.
  6. Spread the frosting all over the cooled cake and decorate with vegan min eggs and chopped chocolate.
  7. Enjoy straight away or keep in a sealed container in the fridge for 2-3 days. You can freeze the cake without the frosting for 1 month, wrapped well and allow it to defrost before decorating.

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Double Chocolate Easter Banana Bread Cake so please do let me know in the comments below. If you do make these cupcakes, I’d love to see them so please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With double choc Easter love x

  1. christina says:

    Hi Amy, This sounds wonderful😋

    If I sub non-vegan ingredients like cream cheese will it make a big difference?

    Thank you-

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