Mocha Banana Cake with Salted Caramel Drizzle (Dairy Free)

Happy Valentine’s Day! I have been meaning to share this for a few weeks, but like Gingerbread Jenn, who shared the recipe on her exquisite blog, life has been chaotic and I haven’t been able to post anywhere near as often as I’d like. But on this day of love, I am here for you with an absolutely delicious brownie style cake which is a comforting combination of all of my favourite things. Valentine or Galentine, let’s do this!


It might not look too pretty in photos but it is what’s on the inside that counts!


  • 1.5 cups of flour (I wanted to use spelt flour but didn’t have any, let me know if you try it!)
  • 0.25 cup of good quality cocoa powder
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 0.5 tsp of salt
  • 2 mashed bananas
  • 2/3 cup of honey
  • 0.25 cup of coconut oil, melted is easiest to work with but let it cool slightly
  • 0.5 cup of almond milk
  • 1 egg
  • 1.5 teaspoons vanilla extract
  • 1 tbsp of instant espresso powder, dissolved in 1 tbsp hot water
  • 1/3 cup of chopped chocolate chunks, (I used just over half of a bar of Lindt Dark Salted Caramel)
  • Melted chocolate to drizzle (I used the rest of the Dark Salted Caramel bar)


  1. Preheat your oven to 170°C and line a loaf tin with baking paper.
  2. In a large mixing bowl, place the flour, cocoa powder, baking powder, baking soda and salt. Make a well in the centre.
  3. In a separate bowl, mix together the bananas, honey, coconut oil, almond milk, egg, vanilla and espresso.
  4. Mix the wet ingredients into the dry ingredients and fold until combined. Do not over mix.
  5. Fold in the chocolate chunks.
  6. Pour into the tin and bake in the centre of the oven for 1 hr and check the centre with a skewer. If, like mine, your cake is still raw inside bake for a further 20 mins and check again.
  7. Remove the cake from the oven once cooked through (skewer should be almost completely clean when inserted into the centre of the cake, the cake does have a brownie texture though). After ten minutes, remove from the tin to cool on a wire rack.
  8. Melt the remaining chocolate and drizzle over the cake.
  9. Leave to cool, if you can, before slicing and serving!


3 thoughts on “Mocha Banana Cake with Salted Caramel Drizzle (Dairy Free)

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