clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
straight on shot of a slice of vegan chocolate banana cake on a light blue plate

Vegan Chocolate Banana Oatmeal Snacking Cake

  • Author: Allison
  • Total Time: 45 minutes
  • Yield: 9-12 servings 1x
  • Diet: Vegan




  • 1 tablespoon ground flax + 2.5 tablespoons water (1 flax “egg”)
  • 1 cup mashed banana (from 2 medium very ripe bananas)
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar or cane sugar
  • 1/4 cup sunflower oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup almond milk
  • 3/4 cup spelt flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/4 cup cocoa
  • 1/3 cup chocolate chips
  • 2/3 cup rolled oats (optional)
  • 1 teaspoon apple cider vinegar

Peanut Butter Maple Icing

  • 1/4 cup virgin coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup + 2 tablespoons natural, unsweetened peanut butter
  • Pinch of sea salt (omit if the peanut butter you are using is salted)



  1. Preheat the oven to 350 degrees F and lightly grease a 8×8-inch square baking dish.
  2. In a large bowl, whisk together the flax and water. Wait a couple of minutes for it to thicken before adding the mashed banana, maple syrup, coconut sugar, vanilla, oil, and almond milk. Whisk to combine.
  3. In a medium bowl, stir together the flours, baking soda, baking powder, salt, and cocoa. Add the dry ingredients to the wet and whisk/stir just until combined. Stir in the chocolate chips and rolled oats, if using. Then quickly stir in the apple cider vinegar.
  4. Transfer the batter into the prepared pan and bake for 27-30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let the cake cool completely.
  5. To make the peanut butter maple icing, melt the coconut oil in a small saucepan over low heat. Whisk in the maple syrup, peanut butter, and a pinch of salt. Once the cake has cooled completely, pour the icing over it and transfer into the fridge. Refrigerate until the icing is firm, at least 90 minutes. Slice and serve!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert, Snack
  • Method: Bake
  • Cuisine: North American

Keywords: vegan chocolate banana oatmeal cake, vegan banana snacking cake