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Whole egg free banana chocolate cake on plate.
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Eggless Banana Chocolate Cake

This one-bowl Eggless Banana Chocolate Cake Recipe is moist, fluffy and free from eggs. Topped with an easy 3-ingredient chocolate icing!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 238kcal
Author Samantha Pickthall

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
US Customary - Metric

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

Calories: 238kcal | Carbohydrates: 46g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 102mg | Potassium: 216mg | Fiber: 2g | Sugar: 26g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg