Vegan Chocolate Banana Cake


(from 31 reviews)
176
Vegan Chocolate Banana Cake

Today I come here with an amazing recipe for a vegan banana chocolate cake. In fact the original recipe was neither vegan nor it was a banana cake. Funny isn't it, when it starts out as something and ends up totally different nevertheless ending up awesome. Many of the recipes I blog here follow that pattern.

In my previous post I mentioned about the Taste of Home website for a huge collection of baking recipes and how I like to linger around there. Another website I often visit is Weight Watchers. Whether your New Year's resolution is to lose weight or not I think it is always better to look for healthy meal ideas and what better place to look for than Weight Watchers. They have a good collection of dessert, baking recipes too. I have tried a couple of recipes from that site as well with some tweaks here and there and have liked it very much.

The following vegan chocolate banana cake recipe too is my version of the Dark Chocolate Cake recipe in that site. The chocolate cake recipe is egg free already. All I did was to substitute a cup of pureed sauerkraut with a cup of pureed banana and made it vegan by substituting canola oil for the melted butter. I also used whole wheat pastry flour instead of all purpose flour. What is sauerkraut? I too was not aware of such a thing until I saw it mentioned in the cake recipe. I understand that it is fermented cabbage pickle in laymen terms. For detailed information check this sauerkraut recipe, which has detailed instructions with pictures.

Vegan Chocolate Banana Cake

As for my vegan chocolate cake with bananas, it came out very well. One of the reason I chose to bake this cake was, I recently purchased a bundt pan and was waiting for a chance to use it. I saw that this chocolate cake recipe too used one and was egg free too. Another reason being, I had very ripe bananas at home which I didn't want to throw it away. So I decided to use it in this recipe and I'm not regretting it at all. Initially I was thinking that it is going to taste more like a vegan banana cake instead of a vegan banana chocolate cake because of the bananas. Surprisingly, the flavor of bananas in the cake is very mild. The cake was moist, had a very good texture; neither dense nor crumbly, perfect for decorating for birthdays and anniversaries. The only change I would make in that case is to use butter instead of canola oil to give it a rich taste.

Recently I had some overripe bananas at home and wanted to bake cupcakes using it. I already have a plain vegan banana cupcakes recipe here in the blog. I also was in the mood for chocolate flavor. So used this recipe and baked it as vegan banana chocolate cupcakes and it's not a surprise that it turned out great!

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Vegan Chocolate Banana Cake Recipe

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Prep TimeCook TimeMakes
15 Mins1 HrTwo 8-inch layers OR one 9x13 inch bundt cake
AuthorCategoryMethod
CakesBaking
Vegan Chocolate Banana Cake
4.6 from 31 reviews
Have over-ripe bananas sitting in the counter and bored of preparing the same old banana bread once again? Then try this rich and moist vegan chocolate banana cake. The flavor of bananas is very mild that you will hardly notice it. Also a piece of this cake is a sinless indulgence because it is low in fat and 100% whole grain too.
Dry Ingredients:
  • 2 cups Whole Wheat Pastry Flour
  • 1 and 1/3 cup Granulated Sugar (See My Notes #2)
  • 2/3 cup Cocoa Powder
  • 1 and 1/2 teaspoon Baking Soda
Wet Ingredients:
  • 1/4 cup Canola Oil
  • 1 and 1/2 cups Hot Water
  • 1 teaspoon Vanilla Extract
  • 1 cup Mashed or Pureed Bananas
Procedure:
  1. Preheat the oven at 350F/180C for 15 minutes. Spray a bundt pan with non stick cooking spray.
  2. In a large bowl mix together the dry ingredients and keep it aside.
  3. I pureed 2 small size bananas with little water to measure 1 cup of puree.
  4. To the flour mixture add the canola oil, hot water and vanilla extract; mix well.
  5. Now add the pureed bananas and blend thoroughly.
  6. The cake batter is quite "water-y". Pour the batter in the prepared pan and bake for approximately from 45-60 minutes or until a toothpick inserted comes out clean. The original recipe mentions 55-60 minutes, but mine was done after 45 minutes itself.
  7. At this stage I did see some cracks on the cake. Move the bundt pan to a cooling rack and let it cool for 10-20 minutes. Place a baking sheet on the pan and slowly invert the pan holding the sides of the sheet to remove the cake from the pan. Then carefully transfer the cake to the wiring rack and let it cool completely before you frost. I didn't frost mine.
My Notes:
  1. The original recipe used all purpose flour but we did not realize that the cake was made with whole wheat pastry flour. The cake had a wonderful texture; moist but not sticky and not gritty. This can very well be a birthday cake; but I would use butter in that case.
  2. You could also increase the quantity of sugar to 1 and 1/2 cups if you are not frosting this chocolate banana cake. You could also sprinkle some chocolate chips instead. Since I wanted to make a vegan cake I did not add any. I prefer mild sweetness so the 1 and 1/3 cup was perfect.
  3. The cake was surely moist but I felt that it did not taste rich. The original recipe uses 1/2 cup of melted butter for the fat which I replaced with 1/4 cup canola oil and some mashed bananas. So I think we could use 1/4 cup of melted butter or margarine instead to give that richness. If you want to use entire 1/2 cup butter, you can reduce the quantity of mashed bananas to 3/4th cup.
  4. Update: I did try this recipe once again with all purpose flour and melted butter and it was definitely rich and good enough to qualify for a birthday cake.
  5. The next time I try this recipe I'm going to use cooked beet puree instead of mashed bananas. I'm pretty sure that its going to be so good.
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176 COMMENTS

  1. This was amazing! My whole family enjoyed it. Didn’t need frosting or even a dusting of powdered sugar because it was perfect as is. ๐Ÿ™‚

  2. I love this cake. I have made it twice. The second time I made it with coconut oil instead of canola oil and it was just as good. I have a question: I think the first time I made it I used a vegan chocolate icing that I thought was linked to this recipe but I can’t find it. Anyone have a good recipe. I want it to be able to drip onto the bundt cake – so not frosting.

    • Thanks for the trying the recipe Amy. You can make a vegan ganache by melting vegan chocolate chips and little vegan butter and non-dairy milk and drizzle it over the cake.

  3. This is my favorite way to use up old bananas. I have made this recipe a few times and I will often make this into cupcakes instead, I can get about 18 cupcakes out of the batch. No icing needed! I’ll leave them out on a plate to share and I’ve actually had non-vegan housemates leave notes in reply, saying “I’m not worthy!” and “oh emm gee, the CAAAAAKE!” and then I tell them these are vegan, and their minds are blown. They always get excited when I mention that I’m thinking about baking another batch.
    Talk about feeling proud of something I made ๐Ÿ™‚
    By far the best combination of banana and chocolate. The ingredients are affordable and I usually always have them on hand. The cupcakes travel well, and get better with time. Great for a college student! These are my go to, always!

  4. Can I use all purpose flour instead? I don’t have any whole wheat pastry flour, but I do have all purpose whole wheat, and all purpose cake flour. Which would be best?

  5. Thanks for the recipe. The cake came out very well as you have mentioned. But i get the smell of wheat flour in the cake while eating. I have followed the recipe to the T without any deviations.
    Can you please suggest how to avoid the wheat flour smell in it?

    • Mmm…is it the first time you are baking with whole wheat flour? In that case yes you will need to get used to the taste. Depending upon the brand of flour you are using the flavor can be robust sometimes. Or you can try using a different brand the next time. I hope the cake was cooked well enough. Did the toothpick come out clean?

  6. Thanks for the amazing recipe. The cake came out very well. I sprinkled nuts on the top which gave it little crunchy flavor.
    Thr only thing which I think wasn’t right that the cake turned little dry next day..maybe there is a way to store them..please suggest me how should I store cakes muffins for next day? Because I always bake in the evening

    • You’re welcome Kim. Hmm…maybe you baked it for just a bit longer? I usually store it in air-tight container in the fridge and microwave it for few seconds before serving, of course not frosted cakes/cupcakes.

  7. Hello, thank you for this, I tried it out twice with a normal pan and bundt pan as well, with oil and margarine too on the separate occasions. The rise is good but it’s a bit fudgy, the toothpick/knife does not come out clean after 1 hour of baking……what could i be doing wrong?

    • Is the oven hot enough to begin with? Are you preheating it? Do you think that there could be some issue with the oven wherein the temperatures fluctuate dropping down? How does your other recipes bake in the oven? I’m wondering if it’s the temperature.

  8. This was good but it needed baking powder instead of baking soda. Or an acid added to the baking soda. It was sunken in the middle. The taste was very good though xx

  9. I have no idea what went wrong but my cake was raw in the middle even though i’ve checked it before i took it out of the oven. In the oven it was high..after it just went down.

    • I’m thinking the oven temperature is not right. Did you preheat the oven? Can you think of any other reason for the oven not heating up.

  10. Thank you for this recipe .I replaced canola oil with coconut oil and it was delicious . My only concern is taht the cake didn’t raise . It has a fudgy consistency . Is it supposed to be like this?

    • Hmm…I have not baked it in a regular pan, just in the bundt pan as shown in the picture and I think it has rises pretty well. Not sure what could have gone wrong.

  11. Thanks for this recipe. I am vegan & I used ‘ no egg ‘ ( a tapioca & maize starch replacement ) I did not use any oil ( except for the coconut oil on the pan ) ….I have it in the oven now…. We shall see how it goes! :)G

  12. I did the recipe but instead of canola oil i actually used melted butter, it’s cooling right now after one whole hour and 15 more minutes in the oven (preheated, at the right temperature and all), is it normal for it to look a bit “squishy” when taken right out of the oven or did i do something wrong? maybe it was the butter?

    • That should not be a problem Jamie. Did you cut it immediately after taking it out of the oven? It needs quite a bit of cooling time to set properly. Did the toothpick come clean when you tested for doneness?

  13. I made it in a 9×13 rectangular pan. That size worked well. However, I had a problem with the cooking time and temperature. Maybe the pan should not be sprayed. The edges and the bottom were burnt, but the inside did not get cooked enough. The inside tastes very good though.

    • The baking time changes/depends on the size of the pan we use. Bundt pans usually take longer time. You can spray the pan or line the pan with parchment paper. Did you preheat the oven?

  14. Made the cake yesterday. It was delicious. Moist from the centre but not uncooked. I tried it with all purpose flour, next time will try it with whole wheat pastry. Thank you for this wonderful and delicious recipe. My kids loved it.

  15. Sauerkraut is not made from red cabbage, it is always made from white cabbage. Please could you correct that statement.

  16. This is my second time making this lovely cake. I found the comments really useful last time & made some tweaks which I intend to do again today ๐Ÿ™‚

    I used half white & half rye flour. I used 1 cup raw cacoa & dairy free chocolate chips (handful). 1 cup brown sugar & half cup blackstrap molasses.

    It was VERY rich & VERY good ๐Ÿ™‚

  17. Hi Madhuram,

    Can we use orange juice instead of hot water?If yes then should it be hot orange juice? also can I use medium ripe bananas instead of over ripe?I need this cake to be perfect so please help. I will use all purpose flour.

  18. Hey Madhuram, tried this recipe with butter and all purpose flour with 1/2 cup sugar. It turned out really well. I am a big fan of your recipes. For all birthdays and anniversaries in my home I bake wonderful cakes from this site and it is relished by all family members. Thanks a lot!
    Anshu..

  19. […] ever made and tasted. It can be prepared using sugar and butter too (nonvegan). I adapted it from  Madhuram’s Vegan Chocolate Banana Cake, but I have made several variations to her recipe to get the one that suits my […]

  20. […] wrapped up the day with these delicious Vegan CakePops. I used the cake recipe from HERE, sprayed and flour dusted the pan, and reduced the cooking time to 20 min. I covered them in melted […]

  21. Fantastic recipe. I modified it a bit by using a scant cup and 3/4 of ww flour and 1/4 cup of bread flour. It’s what I had on hand. I also used a bit of pumpkin beer, warmed with the water, to give it a bit of complexity and spiciness; lastly, I used extra virgin olive oil, again for complexity and interest.

    It was very good! If I had to do it again, I might use a bit more cocoa powder and some chocolate chips, perhaps a bit less sugar, and a maple buttercream icing. MMM. Thanks a heap!

  22. Hi ๐Ÿ™‚

    Love your recipes! ๐Ÿ™‚ A basic question–what are your thoughts on replacing one of the cups of all purpose flour with wheat flour?

  23. Hello Madhuram,

    I planned to bake chocolate-banana cake. I want to use butter instead of canola oil. When we substitute canola oil and butter what should be the ratio. Should we use same amount of butter or oil? As I read in this recipe that you replaced 1/2 cup butter with 1/4 cup oil and some mashed banana but it is always not mentioned.

    Thanks
    Veena

  24. […] on this recipe for vegan chocolate banana cake. What can I say, I was out of […]

  25. Congratulations!
    I made this recipe for a birthday’s cake and the result was excellent!!
    thanks!!!

    Claudia, from Barcelona, Spain.

  26. Thanks so much for the recipe, i had over ripe bananas and was looking for something different. I made these into muffins and varied the proportions a bit, but the taste was just as you have mentioned. My daughter, my biggest critic loved it and i was glad to use whole wheat flour in it. Yummm…..

  27. This looks so good I think I’m going to use this recipe for my overriped bananas tomorrow. Do you think I could substitute the sugar for agave nectar instead?

  28. […] was a thread about eggless cakes and one of the links was for egglesscooking.com – a site by Madhuram who has an amazing range of eggless bakes and cooking! Wow! I chose to […]

  29. Hmm.. I tried this cake today, sadly it was not fluffy at all even though I reduced the baking time to 40 min at 150ฐC.

    • Hi Anna, cakes with a lot of mashed fruit and especially bananas will not be light and fluffy. Instead it will be moist and dense. You can see that I have not mentioned that this cake was fluffy. Maybe you could try adding 1/2 teaspoon of baking powder and 1 teaspoon of baking soda and see if the texture varies.

  30. I wanted to try this as my daughter likes cakes a lot but I have only Microwave Oven. Do I need to preheat as it was instructed in the beginning? Please give me some idea using microwave oven as it’s my first time to use this ๐Ÿ™‚ Thanks.

  31. hi,
    a basic question?
    did you measure pureed banana in a liquid measuring cup?
    would be helpfull if you could clarify this.
    thanks

    • I use the dry measuring cup for solids and semi-solids. So for pureed bananas, applesauce I use the dry measruing cup only. Thanks for bringing this to my notice. I’ll put a note hereafter. Actually I used to mention it before but stopped it recently.

  32. I wanted to use some bananas up so made your recipe tonight and got great results. I used rice bran oil, spelt flour and also added in a cup of almond meal. Came out beautifully moist. Served with fresh strawberries, blueberries and soy icecream. Even enjoyed by my vegan family member who usually dislikes cakes with bananas in because they are too heavy.

  33. Thank u so much Madhu. I tried the sinful version of this cake nd it turned out to be really really soft and chocolaty and the best thing is that the banana taste was also not very prominent. Madhu if I want to make it more chocolaty can u tell me some more tips?

    • You’re welcome Supriya. You could add some chocolate chips, or melt a couple of chocolate squares and mix it with the wet ingredients.

  34. Hi,
    I tried this recipe and made cupcakes out of it!! It really came out very good. Will try the variations suggested next time I make it..Very nice recipe. I am uploading it on my blog!!

  35. I don’t have bundt pan for baking. Can I use the one I have with 10.5 inches diameter? Or will this pan be big for the cake?

  36. Hello,
    Tried this recipe and came out very good. I reduced the quantity of ingredients 1/2 as did not want to make too much, but baking powder kept to 1 teaspoon & pinch. I had used 1/8 cup unsalted butter but felt it would taste more better with salted butter or adding pinch of salt. Had used sugar for the proportion of 1 & 1/2 cup (half of it) for me it was ok, but my husband prefers still more sweeter so next time will try with a bit more sugar in it and use some other flavour as my son does not like chocolate cake.

  37. Hi Madhuram,
    Thanks for ur earlier reply and I tried baking it with success. I reduced the sugar as I was baking for my dad and he can’t take sweet stuff. Would like to try again with applesauce this time round instead of mashed bananas/ banana puree. Do you think it will affect the outcome of the cake?? TIA for ur advice.

    • You’re welcome and could you please rate the recipe. Yes you can try applesauce instead of bananas and also add 1/4 teaspoon of baking powder. You should be able to get good results.

      • Thank you. Will try out the substitutions as advised. Tried to rate it 5 stars but somehow am not able to click on the stars. Anyway, its definitely 5 stars or more!!

  38. Hi,
    Can I get a reduced measurement for this cake? I do not have a cake pan of this size, so it would be great if you could tell me how to half the recipe.

    thanks,
    vinu

  39. Hi.. looks delicious, but is there a reason vinegar isn’t used with this recipe, most other vegan choco cakes has it for the leavening?
    and will it hurt to add it here… Thanks.

    • Thanks Jovani. The original recipe had used sauerkraut instead of the bananas I had used. Sauerkraut is like pickled cabbage which will be sour and I guess that’s why vinegar was not used there. Since pureed bananas by itself is a good egg substitute I too have not used that. But I guess that adding a tablespoon of vinegar should not hurt.

  40. Hi Madhuram, love ur blog so much. Eggless baking is so much healthier than traditional baking. I want to try baking this cake over the weekend and would like to ask, if I prefer less sweetness in my cakes, can I just reduce the amount of sugar in your recipes? Does sugar affect the rising or shape of your cakes? Or it is just for taste? Thank you so much!

    • Thanks H. I think you can reduce about 25% of sugar given in the recipe without affecting the texture etc. Usually I also do not prefer over the top sweet stuff. So If I feel a particular recipe is too sweet I would have mentioned about that in the Notes section.

  41. looks so easy and healthy recipe..thanks a lot for posting your eggless cake recipe..I am going to try it right away..cant wait..

  42. Madhuram, I tried this recipe for the second time and this time I used butter instead of oil, it does make a difference and I also noticed that the cake was even more moist a day after (I left it outside) I baked the cake. I don’t know if it’s bcos of the syrup I had added (the cake had absorbed the syrup??) but regardless, I just love this cake, my favorite vegan cake!! And it is so easy to make, THANK YOU!

    Here is my post….

    http://whatdoimake.blogspot.com/2011/08/banana-chocolate-cupcakes.html

  43. hi
    it looks like a really good recipe. However i need to ask you why you prefer to use whole wheat flour? to make it more healthier or because plain flour won’t give the desired texture results? Plz let me know coz i only have plain flour and wan’t to make a banana chocolate cake…

    • You can very well use plain flour which was actually used in the original recipe. I have the habit of substituting whole wheat flour for all purpose flour for health reasons.

  44. Hi Madhuram,

    I made this cake yesterday but it turned out to be sticky rather than moist. I baked it for 55 mins and the tester came out clean.
    Any idea what could be the reason?

    Sri

  45. Made this cake today, it was very tasty and very moist! I followed the recipe as is but used 3 small bananas, mashed, to make one cup. I also find that salt always brings decadence to chocolate cake so I didn’t even measure and just added one pinch of salt. SO GOOD!

  46. I made this cake today and it was delicious…as you mentioned this is definitely a guiltless indulgence….I plan to make the sinful version for my son’s 6th birthday…Thank you so much for the recipe

  47. Hello Madhu

    Can i substitute 2 cup wheat flour with 1cup all purpose flour and 1 cup wheat flour?
    For the pan can i use for 1 9 inch springform pan? just one.

    thank you

  48. I tried this cake yesterday with all purpose flour and butter. Plus I added some chocolate cookies on it. Very delicious! Thx for the recipes!

  49. i tried the same with cooked beets and the only diff i made was instead of plain hot water i used the beets water ..but the cake has a chemical after taste …is it because of the chemical reaction with beets or baking soda was too much or what else?pls advise .
    thanks :))

  50. This was my first time baking with pureed fruits and without eggs,
    it was wonderful, chocolatey and light. I will definitely be doing
    a lot more vegan baking!

  51. I love this recipe but I’m trying to keep a food journal and it would be helpful to know the
    nutritional information for this recipe. I tried plugging the ingredients into an analyzer but it
    came up with a whopping 2879 calories for this cake and I don’t think that is correct. Please any
    info wold be appreciated.
    thanks

  52. Absolutely delicious! I was out of eggs, and needed to bake something as I had friends coming for dinner. It was incredibly moist! ๐Ÿ™‚ I used two medium bananas, since I love the flavor. Was out of chocolate chips, but would love it with dark chips in the future. A great, tasty cake, and perfect with a dusting of powdered sugar on top!

  53. hey madhuram…
    i am a big fan of this website…i tried this cake and it was so delicious…the colour was beautiful..and the texture was smooth…the cake was moist and mind blowing!!!it was a major hit for the b’day..party…keep posting new recipies
    thanks!!
    anshu

  54. Hello Madhuram

    Can i substitute oil with something else? I don’t use butter either. In general your recipes mention canola
    oil and i would like to subtitute oil or butter with something else.

    thank you

  55. Hi Madhuram,

    Can you please suggest me the brand of Cocoa-powder that you use for baking.
    I tried this cake with TJ’s unsweetened cocoa powder, but seems to leave a slightly bitter after-taste. So thinking if Dutch cocoa is a better alternative

    Thanks for sharing this recipe
    -Mamat

    • Mamata, I don’t use a particular brand of cocoa powder always. I even buy generic brand sometimes. Did you mix the baking soda thoroughly with the flour or did it have lumps? Or did you use baking powder instead by mistake? Sometimes these could also be the reasons for the bitter after taste. Reg. Dutch cocoa it already has a leavener in it, so using that instead of the regular cocoa powder you would have to change the quantity of the leavener in the recipe and that comes with experience only.

  56. Wow! I was searching for an eggless cake for my daughter’s 2nd birthday as she is allergic to eggs. This was one of the first I found and was by far the best. I didn’t have the pastry flour or canola oil and used melted butter and plain flour instead. I baked it in a 9x13inch pan for 45 mins and topped it with fresh cream and strawberries. It turned out perfect! It was tasty and moist and everyone complimented it so much so that I was asked to make it again not even a month later for my nephew’s birthday. Again it was a hit! Can’t wait to try out some more of you delicious recipes!

    Thank you very much for the feedback Jeanne. I’m so happy that your daughter was able to have the cake and everybody else liked it too. Actually I too tried it with all purpose flour and melted butter later and loved it as well. I will update this inforamtion in the recipe too.

  57. Hi Madhuram,

    Is there a difference placing the tin on the lower/mid/upper rack of the oven? which level will give the baking the best result?

    Middle rack is mostly preferred Kay. But if you have to bake 2 sheets of cookies or 2 cake tins, then it would be the middle rack and the lower rack. Even then it is advisable to shift racks halfway through baking to ensure that everything is evenly baked. So while baking 2 cakes at a time, place one tin on the middle rack and the other tin not directly under the first tin, but away from it. This may not be possible with cookie sheets though. But in both cases move the sheet/tin in the middle rack to the lower rack and vice versa after 50% baking time. The upper shelf is usually used for broiling because it is pretty much close to the heating element.

  58. Great recipe! I made it as cupcakes for my son’s first birthday and it made about 2.5 dozen cupcakes, 350 degrees for 10-15 minutes worked pretty well. I love that it’s not too sweet, doesn’t have eggs or milk, and has whole wheat and fruit in it-perfect for a baby and yummy & healthy for mommy too!

    Thank you very much for trying the recipe and for the feedback. I too am going to follow your tips and try it as cupcakes the next time.

  59. I’ve been searching for a good recipe for an eggless cake for a couple’s 25th anniversary. Most of them were either dry or heavy. This one is the best so far. I made half the quantity in an 8in cake pan with half the quantity. I used melted butter. The cake turned out moist, fluffy and delicious. Dark and rich looking on the inside. Taste is exceptional. A faint hint of banana which goes pretty well with the chocolate flavor. I used one banana that wasn’t very ripe (about half cup and with no liquid added to it)I topped it with melted chocolate. Yum! Thanks Madhu.

    You’re welcome Dee. I too like this cake very much for the reason that the flavor of banana is not too pronounced.

  60. […] Madhuram’s Egless Cooking, Vegan Chocolate Banana Cake Serves: one bund […]

  61. Hi Madhuram,

    I tried your eggless Dates cake as my first baking exp and it came out very well. Thanks to that effort , I want to try this one. I don’t have a Bundt pan so would just use 1/2 your recipe on my regular square 8×8.

    I have couple questions reg this recipe :-

    1. Can i omit the cocoa and make a regular banana cake ? (nothing against cocoa…just don’t have any with me at the moment)

    2. Can i substitute cocoa with say Ovaltine (which I happen to have ?

    3.After the cake (any cake not this alone) comes out of the oven, should it rest in the pan i baked before i take it out ?

    Thanks ,
    Krithiga

    Krithiga you can try halving the recipe or if you have a 13×9 inch pan, you can go with the same measurement. If you don’t have cocoa, substitute the same amount of APF. You can try ovaltine too. I have tried it in frosting instead of cocoa but not while baking. Yes any cake has to be rested in the pan (the pan preferably placed on a cooling/wire rack) for 10 minutes.

  62. […] to aid in the tinting it black, which didn’t quite work out. For the cake itself, I used this vegan chocolate banana cake because my coworker is allergic to almost everything so no eggs, no corn, no gluten/wheat […]

  63. I just tried this cake using wheat flour, 1/2 cup butter, 3/4 cup banana, 1 1/2 cups brown sugar instead of regular sugar, and 1/2 cup bittersweet chocolate chips. Baked in a 9X13 pan for 30 minutes. It came out great! I needed to bake a cake for a friend’s birthday, and I didn’t have eggs! Didn’t taste banana-y! Definitely impressed!

    Thanks Vina.

  64. Hey there. my dad let me know about your website a few weeks ago. and I just like it. I’ll be subscribing! Right on!

  65. Hey but where do i find this whole wheat pastry flour????
    This kind of flour are sold by the name of whole wheat flour itself or just by the name whole wheat flour or 100% whole wheat flour can somebody please guide me????And i stay in Los Angeles in which store i will be able to find this flour..I tried checking in Trader Joes but couldnt find it ๐Ÿ™

    Sapna, whole wheat pastry flour is different from whole wheat flour. The pastry flour is made from soft wheat so has a finer texture but it is as nutritious as the regular whole wheat flour. I’m sure that you will be able to find it in Whole Foods and organic/health food stores.

  66. Wow!! I just cannot stop drooling! :mrgreen:
    I love the colour, texture, shape…all of it. Im an admirer of your blog and keep visiting often; love all your recipes, although I must admit I dint ever leave any comments before now. Happy Pongal to you and your family!
    Love
    Madhuri

    Thank you very much Madhuri.

  67. oh wow!! gorgeous cake. looks very very delicious. lovely pics too. thanks for sharing. i am delighted to receive an entry from cake/cookie expert ๐Ÿ™‚

  68. The cake looks fantastic, just perfect ! I have never combined banana with chocolate flavor, sounds interesting .

    Belated New year wishes to you and your family, have a wonderful 2010 !

  69. […] Vegan Chocolate Banana Cake at Eggless […]

  70. Madhuaram,
    Isn’t the Bundt pan awesome? I bake in it just to get the final look. I baked an eggless fruit and nut cake with my pan last month. Yours look lovely and droolworthy… Slurp !!I like your site just because of the healthy options that you come out with.

    So true Shoba. I think I’m also going to bake often in this pan. Thanks for your wonderful compliments.

  71. […] Madhuram’s Eggless Cooking was my answer! Her recent post, the vegan chocolate banana cake looked so tempting that I had to try my hand at it. Interesting recipe, as it calls for no milk or eggs. I substituted butter instead of the canola oil she used (per her notes) and the outcome was an amazingly soft and moist chocolate cake. This recipe is a keeper for sure and I will probably try it as a birthday cake with frosting the next time. I used a few variations and also added nuts to give it some crunch. […]

  72. Awesome recipe and cake! i’ve been trying eggless variations for a while and I think this was one the best ones. Great site. I’ve bookmarked it. Tried your recipe last night and the cake came out as good as it looks on your page (even if I say so myself:) Will post it and drive to yours. Thanks again.

    Thanks Malini. I can’t believe that you tried it so quickly.

  73. Picture perfect cake, Madhu! You are good. I am trying not to bake any cakes and cookies these days.

    Happy 2010 to you and your’s! ๐Ÿ™‚

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