Eggless Banana Chocolate Cake (With Flax Meal)

This eggless banana chocolate cake is a delicious, soft, crumbly and a faintly dense eggless cake. The recipe is not only egg free but vegan too.

As an egg replacer I have used flaxseed powder (flax meal). Since cocoa powder is used in the cake along with the bananas, you won’t get the taste and flavor of the flaxseed meal. I know some people don’t like the flaxseed powder taste in their baked goods.

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banana chocolate cake

In the recipe, I have used sunflower oil instead of butter. The oil made the cake soft and moist.

vegan banana chocolate cake recipe

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 banana bread, Banana cake, Banana 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 prefer to make cake recipes that 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 flaxseed meal ready.

eggless banana chocolate cake recipe

As a tip for making eggless cakes, I suggest storing a small bottle of ground flaxseed 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 flaxseed, powder them and keep in the fridge.

This is a perfect tea time cake. I used a bundt pan to make the cake and it yields about 6 slices of cake.

banana chocolate cake recipe

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Eggless Banana Chocolate Cake (With Flax Meal)

4.72 from 7 votes
This eggless and vegan banana chocolate cake is a delicious, soft, crumbly and a faintly dense eggless cake.
eggless banana chocolate cake
Author:Dassana Amit
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
Course:desserts
Cuisine:world
Diet:eggless,vegan
Difficulty Level:Easy
Servings (change the number to scale):6 slices
(1 CUP = 250 ML)

Ingredients

  • 1 cup all purpose flour (maida)
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons 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 flaxseed powder + 3 tablespoon water

Instructions

  • Preheat the oven at 180 degree celsius.
  • Grease a medium sized bundt pan with oil.
  • Mix the flaxseed 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 the cake with your evening tea or coffee.

Notes

Nutrition info is per slice of cake. 

Nutrition Info (approximate values)

Nutrition Facts
Eggless Banana Chocolate Cake (With Flax Meal)
Amount Per Serving
Calories 349 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Sodium 48mg2%
Potassium 265mg8%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 21g23%
Protein 3g6%
Vitamin A 25IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 3mg4%
Vitamin E 8mg53%
Vitamin K 1µg1%
Calcium 41mg4%
Vitamin B9 (Folate) 47µg12%
Iron 1mg6%
Magnesium 28mg7%
Phosphorus 97mg10%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

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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.5 stars

        • Welcome Ruchi. Glad that I could Help. Thanks for your positive feedback and appreciation.

  2. Hi Dassana,

    what can I use instead of flax seed powder?

    • mekhala, you can add curd or buttermilk or lemon juice or vinegar. just add 2 to 3 tablespoons curd or buttermilk or 1 tablespoon lemon juice or vinegar. you can add less oil if you want like 1/4th to 1/3rd cup.

      • Thanks Dassana 🙂

        • Welcome Mekhala