Irresistible Vegan Banana Bundt Cake with Chocolate Glaze: A Moist and Easy Dessert

Prepare to be enchanted by this utterly delicious vegan banana bundt cake! Soft, incredibly moist, and crowned with a luscious chocolate glaze, it’s a show-stopping dessert that’s surprisingly easy to make. Forget your everyday banana bread; this impressive bundt cake elevates the classic comfort food to a whole new level, perfect for special occasions or simply to treat yourself.

While I adore classic banana recipes, there’s always room for a fresh take, especially when I invariably find myself with a bounty of ripe, brown bananas. This vegan banana bundt cake offers a fantastic alternative to the usual loaf, providing a beautiful presentation with minimal extra effort. It transforms the humble banana into a truly magnificent centerpiece, proving that vegan baking can be both simple and spectacular.

Essentially, this recipe is a celebration of banana bread in a more elegant form. The secret lies in the bundt tin, a remarkably simple tool that can make even the most straightforward cakes look intricate and professional. Its fluted design creates an instant decorative appeal, making it ideal for those moments when you want to impress guests or simply add a touch of sophistication to your dessert table, all without needing complex decorating skills.

The cake itself is wonderfully soft and exceptionally moist, boasting that familiar, comforting, lightly spiced banana bread flavour we all know and love. To enhance this classic taste, I’ve incorporated chocolate chips directly into the batter, and then draped the finished cake with a rich, glossy chocolate glaze. The pairing of chocolate and banana is a timeless classic, and the addition of the glaze not only amplifies the flavour but also contributes to the cake’s luxurious appearance, making it truly irresistible.

Customization is key with this recipe. If you prefer a pure banana cake, feel free to omit the chocolate chips and glaze entirely. For those who love variety, the chocolate glaze can be swapped for a decadent caramel drizzle, a tangy cream cheese glaze (vegan, of course!), a simple maple syrup glaze, or even just a dusting of powdered sugar for a minimalist yet elegant finish. This versatility ensures that you can tailor the cake to your personal preferences or whatever ingredients you have on hand.

Key Ingredient Details for the Perfect Vegan Banana Bundt Cake

Achieving the perfect texture and flavor for this vegan banana bundt cake starts with understanding each ingredient’s role. Here’s a detailed look at what you’ll need:

• Bananas: The star of the show! For the absolute best results, I highly recommend weighing your bananas. Approximately 435g (peeled weight) translates to about 4 medium-sized bananas. Crucially, they must be very ripe – think plenty of brown spots, almost entirely black, and very soft. Overripe bananas are sweeter and provide more moisture, which is essential for that rich banana flavor and tender crumb.
• Plain (All-Purpose) Flour: Regular plain or all-purpose flour is ideal for this recipe. It provides the necessary structure without making the cake too dense. I strongly advise against substituting it with wholemeal (whole wheat) flour, as this will result in a much heavier and denser cake, altering the desired light and moist texture. This recipe has not been tested with gluten-free flours, so I cannot guarantee the same results if you choose to make that substitution.
• Sugar: My preference is light brown soft sugar, as it adds a subtle caramel note and contributes to the cake’s moisture. However, dark brown sugar will offer a deeper molasses flavour, while caster (superfine) or granulated sugar can also be used, though they might yield a slightly less moist result. Please do not attempt to replace the sugar with liquid sweeteners like maple syrup or agave, or with artificial sweeteners, as these will drastically affect the cake’s chemistry, texture, and overall outcome.
• Baking Powder and Bicarbonate of Soda (Baking Soda): These are your leavening agents, and both are essential – they are not interchangeable. Baking soda requires an acid (like the vinegar and the natural acids in the bananas) to activate and produce carbon dioxide bubbles, which helps the cake rise and creates a tender crumb. Baking powder, on the other hand, often contains its own acid and is usually double-acting, meaning it provides lift both when wet and when exposed to heat. Together, they ensure a beautifully airy and fluffy cake.
• Oil: Any neutral-flavored oil that remains liquid at room temperature will work perfectly. I often use olive oil for baking due to its subtle fruitiness, but sunflower oil, vegetable oil, or even melted coconut oil (if you prefer that flavor) are excellent choices. Avoid strong-flavored oils that could overpower the banana and chocolate.
• Non-Dairy Milk: You can use any variety of unsweetened non-dairy milk, such as almond, oat, or soy. My personal favorite for baking is soy milk, as its higher protein content often contributes to a more stable and tender crumb in vegan baked goods. Just be sure to avoid canned coconut milk, as its thick consistency and high fat content are not suitable for this recipe.
• Vinegar: This ingredient is crucial! It reacts with the bicarbonate of soda (baking soda) to create a powerful leavening effect, contributing significantly to the cake’s rise and ensuring a light, fluffy texture. Don’t worry, you won’t taste it in the final product. Apple cider vinegar or white vinegar both work well.
• Vanilla Extract: While optional, a good quality vanilla extract is highly recommended. It deepens and rounds out the flavors of the banana and chocolate, adding an extra layer of warmth and sweetness.
• Spices: I love the combination of ground cinnamon and nutmeg, as they complement the banana beautifully and enhance that classic banana bread aroma. Feel free to adjust the quantities to your taste, or experiment with other warm spices like a pinch of allspice or ginger.
• Chocolate: For me, the more chocolate, the better! I prefer to add chocolate chips directly into the batter for pockets of melty goodness and then finish the cake with a smooth chocolate glaze. However, if you prefer a simple, plain banana cake, you can certainly omit the chocolate chips. If you do use chocolate chips, ensure they are vegan-friendly. Dark chocolate chips tend to work best for the glaze, as they balance the sweetness of the cake.

How To Make This Easy Vegan Banana Bundt Cake: Step-by-Step Guide

(Full measurements and detailed instructions can be found in the comprehensive recipe card at the bottom of this page. These steps provide a clear overview.)

Making this delightful vegan banana bundt cake is a straightforward process, designed for simplicity and delicious results. Follow these steps carefully:

1. Prepare Your Pan and Preheat Oven: Start by preheating your oven to 180°C/160°C fan/350°F/gas mark 4. This ensures your oven is at the correct temperature when the batter is ready. Crucially, prepare your bundt tin. Place a 10-12 cup capacity bundt tin in the fridge for about 15 minutes before greasing. This chilling step helps the butter solidify quickly, creating a robust, non-stick layer. Then, thoroughly brush the chilled tin with melted vegan butter or spray it with a good quality non-stick baking spray, making sure to get into every single nook and cranny of the intricate design. A well-greased tin is key to a clean release.
2. Mash Bananas: In a large mixing bowl, mash your very ripe bananas until they are smooth and free of large lumps. A potato masher or a fork works well here. The smoother the mash, the more uniform the banana flavor will be throughout the cake.

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4. Combine Wet Ingredients: To the mashed banana, add the light brown soft sugar, neutral oil, non-dairy milk, vinegar, and vanilla extract. Whisk these ingredients together until they are well combined and the sugar has largely dissolved. This creates a homogeneous wet mixture, setting the stage for a moist cake.

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6. Add Dry Ingredients and Chocolate Chips: In a separate bowl (or directly into the wet ingredients if your bowl is large enough), combine the plain flour, baking powder, bicarbonate of soda, ground cinnamon, ground nutmeg, and salt. Whisk them briefly to distribute evenly. Then, add these dry ingredients to the wet mixture. Stir gently with a spoon or spatula until just combined. Be careful not to overmix, as this can develop the gluten in the flour and lead to a tough cake. Finally, fold in the chocolate chips, reserving a small handful if you wish to scatter them over the top for decoration.

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8. Fill the Bundt Tin: Carefully pour the batter into your meticulously prepared bundt tin. Gently spread the batter evenly using your spatula, ensuring it fills all the crevices and is level. This helps achieve an even bake and a beautifully shaped cake.

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10. Bake: Place the bundt tin in the preheated oven and bake for approximately 50-60 minutes. Baking times can vary slightly depending on your oven, so keep an eye on it. The cake is ready when it is firm to the touch, golden brown, and a skewer or toothpick inserted into the thickest part comes out clean or with only a few moist crumbs attached, but no wet batter.

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12. Cool the Cake: Once baked, remove the cake from the oven and let it cool in its bundt tin on a wire rack for a crucial 30 minutes. Vegan cakes can be more delicate than traditional ones, and this cooling period allows the cake to firm up and ‘set’ its structure, preventing it from breaking when unmolded. After 30 minutes, carefully invert the tin onto the wire rack and gently lift off the tin. Allow the cake to cool completely on the wire rack before attempting to slice or glaze it. Patience here ensures a perfect texture and clean slices.

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14. Prepare the Chocolate Glaze: Once the cake is completely cool, you can prepare the chocolate glaze. Place the finely chopped dark chocolate and coconut oil in a heatproof bowl. Set this bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water. This creates a double boiler, gently melting the chocolate.
15. Melt and Glaze: Stir the chocolate and coconut oil continuously until the chocolate is just melted and smooth. Remove the bowl from the heat as soon as it’s melted; overheating can cause the chocolate to seize or become grainy. Allow the glaze to cool for a few minutes and thicken slightly to a pourable but not runny consistency. Then, artfully pour the chocolate glaze over the cooled bundt cake, allowing it to drip down the sides. You can sprinkle with any reserved chocolate chips or other decorative toppings if desired. Serve and enjoy!

Top Tips for Vegan Bundt Cake Success

Baking a delicious vegan bundt cake is rewarding, and these tips will help ensure your cake turns out perfectly every time:

• Precision is Key – Use a Digital Scale: As with all my baking recipes, I cannot stress enough the importance of using metric measurements with a digital kitchen scale instead of volume (cup) conversions. Cups are notoriously inaccurate and inconsistent, leading to varied results. A scale provides precise measurements, guaranteeing much better and more consistent outcomes, not to mention less mess! This is especially vital for vegan baking, where ingredient ratios can be more sensitive.
• Check for Doneness Accurately: The cake is ready when it is firm to the touch in the center, and a wooden skewer or toothpick inserted into the deepest part comes out clean or with only a few moist crumbs attached. If you see any wet batter, it needs more time in the oven. Avoid opening the oven door too frequently, especially in the first 40 minutes, to prevent the cake from sinking.
• Patience with Cooling: Vegan cakes tend to be more delicate in structure than their non-vegan counterparts. It is absolutely crucial to allow the bundt cake to cool in its tin for at least 30 minutes before attempting to invert it. This cooling period allows the cake’s structure to set and firm up, significantly reducing the risk of it breaking or sticking when you turn it out onto a wire rack. Don’t rush this step!
• Cool Completely Before Slicing: Once out of the tin, let the cake cool completely on a wire rack before you even think about slicing it. Slicing a warm cake, especially a moist one like this, can result in a gummy texture and crumbly slices. A fully cooled cake will have a much better texture and will slice cleanly.
• Invest in a Quality Bundt Tin: The quality of your bundt tin makes a huge difference. I highly recommend using a good quality, heavy-duty bundt tin, such as those from Nordic Ware, which are renowned for their non-stick properties and durability. A 12-cup capacity tin (like this one) works perfectly, though a 10-cup tin will also be suitable. Higher quality tins significantly reduce the risk of the cake sticking.
• Master the Greasing Technique: Proper greasing of a bundt tin is paramount. Take your time, making sure to get into every single nook, cranny, and intricate design of the tin. Using melted vegan butter is effective. The trick I mentioned earlier – chilling the tin for 15 minutes before brushing it with butter – is a game-changer. The cold surface causes the butter to solidify on contact, creating a thick, even, and adherent non-stick layer, rather than simply running off. For extra insurance, you can also lightly flour the greased tin with a thin layer of plain flour, tapping out any excess.
• Room Temperature Ingredients: Ensure all your wet ingredients (non-dairy milk, oil, mashed bananas) are at room temperature. This helps them emulsify better, creating a smoother, more uniform batter and a finer crumb in the finished cake.
• Do Not Overmix: After adding the dry ingredients to the wet, mix only until just combined. Overmixing develops gluten, which can lead to a tough, rubbery cake. A few small lumps of flour are better than an overmixed batter.
• Even Batter Distribution: Once the batter is in the bundt tin, gently tap the tin on your counter a couple of times. This helps to settle the batter and release any large air bubbles, ensuring a more even bake and a cleaner shape.

Frequently Asked Questions (FAQ’s)

More Delicious Vegan Banana Cake Recipes to Explore:

If you have an abundance of ripe bananas and love experimenting with plant-based desserts, be sure to check out these other fantastic vegan banana cake recipes from the blog:

• Vegan Banana Gingerbread
• Scrumptious Vegan Banana Crumb Cake
• Classic Easy Vegan Banana Bread
• Decadent Vegan Chocolate Banana Cake
• Unique Vegan Biscoff Banana Bread
• Vegan Banana Cake with Chocolate Peanut Butter Frosting

If you tried this delightful vegan banana bundt cake recipe, I’d love to hear from you! Please rate it, leave a comment below, or share your creations by tagging @domestic_gothess on Instagram and using the hashtag #domesticgothess. Your feedback is truly appreciated!

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