eggless banana chocolate cake recipe | soft chocolate banana cake recipe

Jump to Recipe
eggless banana chocolate cake recipe
delicious, soft, crumbly and a little dense eggless banana chocolate cake.
4.72 from 7 votes
total time:
30minutes

eggless banana chocolate cake recipe – my first attempt of baking an eggless as well as 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 eggless banana chocolate cake.

vegan-chocolate-banana-cake-recipe

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, at least in india.

in this eggless cake recipe, i have used sunflower oil instead of butter. the oil made the cake soft and moist.  i used ½ 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 recipe

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.

ripe bananas are very good to make any baked good like bread, cake, 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 ripe bananas. you can check this collection of banana recipes to get recipe ideas for 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. you can also check this chocolate cake recipe in pressure cooker where flax seeds are used.

eggless banana chocolate cake recipe

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 eggless 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

if you are looking for more eggless cake recipes then do check:

eggless banana chocolate cake

4.72 from 7 votes
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
delicious, soft, crumbly and a little dense eggless banana chocolate cake.
eggless banana chocolate cake recipe
Course:desserts
Cuisine:world
Servings:2 to 3

INGREDIENTS FOR eggless banana chocolate cake

(1 CUP = 250 ML)
  • 1 cup all purpose flour (maida)
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoon cocoa
  • 2 medium sized ripe bananas
  • ½ cup oil
  • ½ cup demerara sugar or brown sugar
  • ½ teaspoon vanilla powder OR 1 teaspoon vanilla extract
  • 1 tablespoon flax seed powder + 3 tablespoon water

HOW TO MAKE eggless banana chocolate cake

  • preheat the oven at 180 degree celsius.
  • grease a medium sized bundt pan with oil.
  • mix the flax seed powder with 3 tbsp water and keep aside for a few minutes till it becomes gelatinous.
  • sieve the flour with baking powder and baking soda.
  • peel and mash the bananas. you can also blend the bananas to get a smooth puree.
  • add all the ingredients to the seived flour and mix well.
  • pour the cake mixture in the bundt pan and bake at 180 degree celsius for 20 to 25 minutes.
  • insert a toothpick in the cake to check if the cake is done. if it comes out clean the cake is done.
  • enjoy this eggless banana chocolate cake with your evening tea or coffee.
GOOD KARMAall our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

Leave a Comment

Your email address will not be published. We moderate comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding and patience. If you have made the recipe, then you can also give a star rating.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

83 comments/reviews

  1. Hi dassana,
    Can I substitute cocoa powder with bournvita? Or a mix of both? Actually I have some stock of bournvita waiting to get used

    • ruchi, yes you can use bournvita or a mix of both. regarding the almond milk query, i forgot to tell you that you can soak almonds in bulk in hot water overnight. then peel them and grind them to a fine powder. do not make a paste and do not grind till you see oil releasing from them. just peel them and let them dry naturally and then grind. then store in a dabba. in the freezer the ground almonds will last longer. then you just need to take the powder and add in hot milk. add sugar as per taste.

      • Thanks a lot for sharing the almond storage method. It will be easier to do like this

        And I made this cake & it came out fantastic. It was such a soft cake with so little amount of oil. The blend of flavour of banana & chocolate was very nice. Everyone loved it.

        Through your blog only I have learnt to bake so many types of cakes. I had zero experience in baking when i started. From your blog recipes i learnt baking right from the scratch. It feels almost like an online cooking course. Thank you for sharing it with everyone.

  2. Dear Dassana,

    I tried your eggless banana bread recipe and it was great! thanks!

    I wanted to know, what to do if I want to make the chocolate banana bread using whole wheat and eggs. Can you please suggest?

    • thanks nupur for the feedback. it would be difficult to tell you on how to make a choco banana bread with eggs. since baking is all about precision in ingredients. the recipes have to be tried and tested.

  3. Thnx a lot for the recipe. Followed it and prepared super moist cake for a friend’s b’day.Got huge compliments.

  4. Hi Dassanna,
    I have tried many recipes of yours… thanks for all the lovely recipes… This Cake looks really inviting… Wanted to know if i could make it in the pressure cooker…
    Thanks..

  5. Thanks for this recipe. It was yummy . I didn’t have flaxseed so I used curd like another person suggested here. Came out well!

  6. 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.

    • 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.

  7. 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?

  8. 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…

  9. 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 🙂

shares