Eggless Banana Chocolate Cake
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This Eggless Banana Chocolate Cake Recipe skips the eggs but loses none of the flavor or texture. With a moist and fluffy crumb, it’s made using just one bowl to simplify the baking process while delivering a deeply chocolatey, banana-infused cake topped with a 3-ingredient chocolate icing.
Interested in how to make more egg-free cakes at home? Dive into my simple guide to eggless cakes for a variety of recipes and baking tips tailored to egg-free preferences.
Eggless Banana Chocolate Cake Recipe
This eggless banana chocolate cake is topped with a quick and easy chocolate icing that perfectly complements the rich, moist flavors of the banana-infused chocolate cake.
Ideal for those looking for delicious egg-free desserts, this cake offers a wonderful texture that’s sure to please everyone at the table.
The simple chocolate icing not only adds a creamy finish but also enhances the overall decadence of the cake.
For fans of eggless baking, this recipe is a must-try. It’s a fantastic beginner cake recipe that provides a rich and satisfying cake without the use of eggs!
Best Eggless Recipes
- Eggless Banana Cake – Just like this chocolate version, it’s soft and moist, perfect for celebrating any occasion!
- Eggless Chocolate Cake – Rich, decadent, and completely egg-free, this chocolate cake is a dream come true for chocolate lovers.
- Eggless Banana Cake with Cake Mix – A quicker alternative using cake mix to save time without sacrificing taste!
- Eggless Vanilla Cake – Simple yet elegant, this vanilla cake is versatile and perfect for any topping or frosting, making it a favorite for all occasions.
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this eggless banana chocolate cake!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
How ripe should the bananas be?
The riper the bananas, the better. Overripe bananas with brown spots are perfect for this recipe as they are sweeter and mash more easily.
Can I use a different type of vinegar instead of apple cider vinegar?
Yes, you can use white vinegar or lemon juice as a substitute for apple cider vinegar in this recipe. The purpose is to react with the baking soda to help the cake rise.
Is the chocolate icing necessary?
While the chocolate icing adds a delicious layer to the cake, you can skip it if you prefer a less sweet treat or if you want to save time.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Banana Ripeness: Use overripe bananas for the best sweetness and texture.
- Mixing: Avoid overmixing the batter after adding the flour to keep the cake tender.
- Checking Doneness: Check doneness at the 30-minute mark since oven temperatures can vary.
How to store eggless banana chocolate cake
Store: Keep the cake in an airtight container at room temperature or in the refrigerator for up to 3-5 days.
Freeze: Wrap the whole cake or slices of cake in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months.
Thaw: Thaw frozen cake at room temperature for several hours before frosting and serving or overnight in the refrigerator.
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Eggless Banana Chocolate Cake
Ingredients
Cake
- 2 cups (250g / 8.8 oz.) all-purpose flour, scoop & leveled
- 1/3 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 2 medium-large bananas, mashed (about 3/4 cup or 200g)
- 2/3 cup whole milk, at room temperature
- 1/4 cup extra virgin olive oil, or vegetable oil
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup boiling water
Chocolate Icing
- 2 cups powdered sugar
- 3 Tbsp unsweetened cocoa powder
- 3 Tbsp whole milk
Instructions
Cake
- Preheat Oven: Preheat oven to 356ºF (180ºC). Grease with butter a round 8-inch baking pan and line with baking paper, set aside. NOTE: Alternatively, if you have a quality non-stick pan, liberally grease it with melted butter and dust it with a light layer of cocoa powder. This will leave your finished cake with smooth sides.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add sugar and salt and whisk until well combined.
- Prepare Bananas: Peel bananas and mash in a bowl with a fork.
- Combine Wet Ingredients: Add in mashed banana, milk, oil, vinegar, vanilla, and then the boiling water. Gently fold with a spatula until well combined, ensuring not to over-mix. Just ensure there is no flour remaining in the batter.
- Transfer To Pan: Pour batter into the prepared baking pan, smoothing out the top.
- Bake: Bake for 30-35 minutes, until a toothpick inserted into the middle comes out clean or with a few moist crumbs, not wet batter. It should spring back when lightly touched with your finger.
- Cool: Remove from the oven and allow the cake to cool in the pan for 15 minutes.
- Cool Completely: Transfer to a wire rack to cool completely.
Chocolate Icing
- Sift Ingredients: In a mixing bowl, sift together the powdered sugar and cocoa powder.
- Mix: Pour in milk and using a hand whisk, whisk until completely smooth and thick. You may need to switch to a silicone spatula to mix it properly.
- Apply Icing: Pour over cooled cake and gently spread out with a rubber spatula, offset spatula, or the back of a spoon. It will drizzle down the sides a little. Allow to set for 15-20 minutes then slice and enjoy!
Notes
- Store: Keep the cake in an airtight container at room temperature or in the refrigerator for up to 3-5 days.
- Freeze: Wrap the whole cake or slices of cake in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months.
- Thaw: Thaw frozen cake at room temperature for several hours before frosting and serving or overnight in the refrigerator.
Nutrition
