eggless banana chocolate cake recipe | vegan banana chocolate cake

vegan-chocolate-banana-cake-recipe

vegan and eggless banana chocolate cake recipe - my first attempt of baking a vegan cake all on my own was a success. did not refer to the internet or books or anything. just followed my instincts and the result was a delicious, soft, crumbly and a little dense vegan banana chocolate cake.

i was thrilled when i saw as well as had the cake. a few of my baking experiments with cakes and muffins have been disasters. luckily i have never had any disasters while baking bread. i just love baking bread. made some breads and they were all so good. in fact a home baked bread is much much better than the breads we get outside, atleast in india.

this is a vegan cake. so you see no milk, butter or eggs. i have used sunflower oil instead of butter. the oil made the cake soft and moist.  i used 1/2 cup of oil and when mixing the batter i could see the oil in the batter. i was a little apprehensive about the results and the oil. but after baking there was no trace of oil in the cake at all and it was not even a heavy cake.

vegan banana chocolate cake

as an egg replacer i have used flax seed powder/meal. since cocoa is used in the cake along with the bananas, you won’t get the taste and flavor of the flax seed meal. i know some people don’t like the flax seed powder taste in their baked goods.

i had a lot of ripe bananas. with some i made the sweet appams. there were still two bananas left after making the appams and they were very very ripe.

over ripe bananas

ripe bananas are very good to make any baked good like breads, cakes, muffins, cookies. they add a rich dense flavor to the baked dish. they can also be used as an egg substitute. so don’t throw away the ripe bananas.

this is also a very easy cake recipe. all you have to do is mix everything. i always look out for cake recipes which are easy and quick. for me baked recipes have to be easy as well as quick to make. this cake is done in 30 minutes if you have the flax seed meal ready.

eggless banana chocolate cake

as a tip for making eggless cakes, i suggest to store a small bottle of ground flax seed powder in your fridge. comes in handy when you have to make baked goodies plus also you have a powerhouse of nutrition (omega 3 fatty acids, lignans and fibre) stored in your fridge.

i always roast some flax seed, powder them and keep in the fridge. i read somewhere that the powder gets spoilt after a week. but mine has been in the refrigerator for almost a month now.

this vegan banana chocolate cake is perfect tea time cake. i used a bundt pan to make the cake and it serves about 2-3 people.

banana chocolate cake recipe

you might also love to check these eggless cake recipesEggless Plum CakeEggless Christmas FruitChocolate Banana Carrot Cake and Eggless Chocolate Cake with Flaxseed

banana chocolate cake recipe details below:

4.8 from 4 reviews
vegan banana chocolate cake
 
Prep time
Cook time
Total time
 
delicious, soft, crumbly and a little dense vegan banana chocolate cake.
Author:
Recipe type: desserts
Cuisine: world
Serves: 2-3
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 1 cup all purpose flour/maida
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp cocoa
  • 2 medium sized ripe bananas
  • ½ cup oil
  • ½ cup demerara sugar or brown sugar
  • ½ tsp vanilla powder or 1 tsp vanilla extract
  • 1 tbsp flax seed powder + 3 tbsp water
Instructions
  1. preheat the oven at 180 degree celsius.
  2. grease a medium sized bundt pan with oil.
  3. mix the flax seed powder with 3 tbsp water and keep aside for a few minutes till it becomes gelatinous.
  4. sieve the flour with baking powder and baking soda.
  5. peel and mash the bananas. you can also blend the bananas to get a smooth puree.
  6. add all the ingredients to the seived flour and mix well.
  7. pour the cake mixture in the bundt pan and bake at 180 degree celsius for 20 to 25 minutes.
  8. insert a toothpick in the cake to check if the cake is done. if it comes out clean the cake is done.
  9. enjoy this vegan banana chocolate cake with your evening tea or coffee.
Nutrition Information
Serving size: 2-3


{ 53 Responses }

  1. Vibha says

    Hi,
    I have got roasted flex seeds(lemon is added in tht) .can I use it for this recipe.

  2. R says

    Dear Dassana,

    This is the first recipe of yours that I tried, and it turned out yummy. I was making the cake for the first time ever, and so was a bit skeptical of how it would turn out.

    Used whole wheat flour, some handy dark chocolate (and not cocoa powder), and curd instead of flax seeds. I had to bake for upwards of 30 minutes as I was using whole wheat flour. Btw, I have a basic question – why do we use egg (or an egg substitute) in cakes?

    Many thanks for sharing your wonderful culinary knowledge with the World.

    • says

      thanks for the feedback R. its good that even using substitutes the cake turned out well. eggs basically are used as leavening agents. they are also used as binders and they give structure to the cake. they also add flavor to the cake. egg substitutes do the same work depending on the recipe.

  3. Rav says

    Hi Dassana,

    I want to make it using butter instead of oil. How much would you recommend. It will still be eggless.

  4. says

    hi.i really need ur advice..actually i am having veg guests and want to do this cake but the guests are allergic to bananas..if i use the same recipe but without banana, will the cake have the same output?

  5. shilpi says

    Dear dassana
    i m a grt fan of your cooking. just wanted to confirm in this particular recipe if i replace flax seeeds with egg, how many eggs do i need to put in the cake.

    Love shilpi…

  6. Belinda says

    Had an accumulation of bananas so made this (as cupcakes) and your banana bread recipe. These were a total success and all so light and YUM. Think next time I might slip some dark choc chips in. Thank You :)

  7. says

    thanks dasana for this recipe..i was searching for a simple vegan chocolate cake and ur recipe is the best…i will try it soon and will give u the feedback.actually my son loves cakes..n nearly every week i make cake at home…really thanks for this recipe.

  8. Pinky Gandhi says

    Hi Dassana,
    The cake was good in taste but the only thing that the upper layer turn out to be dry. From inside it was nice creamly texture. I donot what want wrong in preparation.
    kindly suggest how can I improve the cake .
    Kindly reply

    • says

      hi pinky, either the oven must be hot or prolonged baking must have made the upper crust dry. oven temperatures vary and some ovens bake the cake faster and some slow. so next time when you make, just check some minutes early.

  9. says

    Yesterday I tried making banana choco chips cup cakes, but they didn’t come out well.
    I was thinking of trying out your recipe but I dont get flax seed here in south africa, can I replace it with curd instead as I dont want to use egg?

  10. Ushma says

    I have IFB convection microwave oven . Can I make this cake in it on convection mode n follow the same procedure as u have mentioned. Pls explain.

    • says

      dear ushma, even i have an ifb microwave convection oven. i do all my baking in the convection mode in this. this cake also has been baked in the same oven. just preheat the oven to 180 degrees C. then bake at 180 degrees C for 20-25 minutes.

  11. smita dasgupta says

    this cake is awesome. I used egg instead of flax seed. thanks for the recipe.

  12. shipra pande says

    Can i use normal white sugar instead of brown sugar or demerara sugar. And if i bake the cake in microwave mode, how much time it will take. Whether the batter needs to be little liquid for baking in the microwave mode.

    • says

      you can use normal sugar shipra. in microwave you have to be careful and keep on checking in between. the batter needs to a little liquid as the microwave energy dries food fast. on full power i think 4-6 minutes will be fine.

    • says

      you could add 2-3 tbsp curd instead of flax seed meal. i use curd also in baking as an egg replacement and the cake or muffins turns out so good and moist.

      another option would be to add buttermilk. add about 2-3 tbsp buttermilk.

  13. suhani says

    this cake came up like a wish to get fulfilled by u..i have come at my mothers place ..she loves baking a lot and this time i wanted to bake a cake to prove my cooking skills to her and hey here comes an easy recipe to get started..i made this cake and it was so delicious as never before..

    • says

      i am feeling so good suhani after reading your comment. in fact i have decided to keep this recipe as a basic recipe and experiment with other fruits like apples, mango, strawberries etc.

    • says

      thanks familycook. even i get intimidated when i see frosted cup cakes or exquisitely decorated cakes. but i also think these are things which we all can master and perfect.

      after some disheartening baking attempts with cakes and muffins, i made this cake. try to bake often…. whatever it is cakes, breads, pastries, tarts. this way you will master the art and technique of baking.

  14. mini nair says

    Hi,
    Just wanted to ask…what can I use instead of bananas…can I use apples or grated carrots…your recipes are very good and i love the photos…thanks…mini

    • says

      thanks mini. you can add pureed apples or applesauce. if using carrots, then puree the carrots.

      since the cake is eggless, pureed fruits also act as an egg substitute. i am not sure how the cake’s texture will be if you add grated carrots.

  15. says

    Thanks for dropping by my space and writing your views, my pleasure! And in turn got to know your lovely space ad recipes here, the vegan banana cake looks moist and yum.