Eggless chocolate banana cake recipe | chocolate banana cake no eggs
Soft, moist and delicious vegan chocolate banana cake.
© Swasthi's Recipes
Servings: 12
Ingredients
dry ingredients
- 2 cups flour (wheat flour or plain flour or a mix of both)
- 1½ cup sugar or cane sugar (coconut sugar or palm sugar or jaggery)
- ⅔ cup cocoa powder (natural & not dutch processed)
- 1½ tsp baking soda
Wet Ingredients
- 1½ tbsp vinegar (I use apple cider)
- 1 tbsp vanilla extract
- 1 ½ cup hot water (add 1 tbsp more if using wheat flour)
- ¼ cup Oil or melted unsalted butter (I use coconut oil)
- 1 cup banana puree (about 3 medium) (2 tbsp. more for wheat flour)
Instructions
- Preheat the oven to 160 C. Grease a baking pan, sprinkle flour evenly. Dust off excess. Or line a Parchment paper. Set aside.
- Puree the banana in a blender.
- Mix flour, cocoa and soda. Sieve them together thrice. Set aside.
- To a mixing bowl add sugar. Pour hot water, oil, vinegar & vanilla extract. Stir to melt sugar fully. If using jaggery filter it. Add banana puree.
- Add the flour to the liquid in 2 parts. Mix well to remove lumps, do not over do.
- You can see the batter slightly rising up with bubbles.
- Pour to the baking tray and bake for 40 to 50 mins, keep checking after 35 mins, skewer inserted must come out clean.
- Let cool off fully before you move ahead to frosting. For frosting please refer the step by step photos above.
- This eggless chocolate banana cake tastes best the next day. Refrigerate and consume the next day.
Nutrition
Calories: 242kcal | Carbohydrates: 47g | Protein: 3g | Fat: 5g | Sodium: 160mg | Potassium: 162mg | Fiber: 2g | Sugar: 27g | Vitamin A: 10IU | Vitamin C: 1.7mg | Calcium: 11mg | Iron: 1.7mg
