I am sharing how to make this dairy-free and vegan chocolate banana cake at home using the oven and Instant Pot. Looking for a healthy dessert or snack to satisfy your sweet cravings? Here is a recipe that truly is healthy and tasty, Eggless Chocolate Banana Cake.
I call it healthy and I mean it!! This banana chocolate cake has no butter, no oil, no all-purpose flour, no regular white or brown sugar, and no egg too. My kids love chocolate and cake, I mean who doesn’t right? So I wanted to make a recipe that is relatively healthy yet satisfies all the chocolate and sweet cravings and this cake is exactly that!!! This banana chocolate chip cake is our go-to for even birthdays now. We love it so much!! If you love banana and chocolate combinations, try my Eggless Banana Bread Recipe.
About This Recipe
This chocolate cake is a healthier and eggless version of the decadent chocolate cake. It is moist, chocolatey, and so delicious!! This cake is really easy, fail-proof, and a crowd-pleaser recipe. It is made without eggs, butter, oil, all-purpose flour, and granulated sugar. Instead, I make this chocolate banana cake recipe with whole wheat flour, cocoa powder, ripe bananas, raw unfiltered honey or maple syrup, and applesauce (the secret and healthy substitute). I also add walnuts because they add an amazing texture and lots of chocolate chips If you like, you can frost this cake too but I like to decorate it with mini chocolate chips on top which not only makes it look pretty and taste amazing but doubles up as a chocolate sauce/frosting too. Serve this cake warm (microwave before serving), and it tastes fabulous with all that melted chocolate acting as a sauce and frosting. We love this banana chocolate cake so much that we don’t mind eating it for breakfast, snacks, and dessert. So let’s see how to make this delicious vegan chocolate banana cake
Recipe Ingredients
The main ingredients for this healthy chocolate cake along with its substitutes are as below. Please note using substitution will change the texture of the cake. It is most moist with the ingredients listed for this recipe. Substitution work absolutely fine just that cake may not be that moist. Bananas - This is the main ingredient for this cake along with chocolate as the name suggests. Use ripe, spotty medium-sized bananas. Ripe bananas are naturally sweeter and contain more antioxidants. It also provides moisture to the bread. Chocolate - You will need two types of chocolate here, cocoa powder and chocolate chips. Use good quality cocoa powder for a good chocolaty taste. I’ve used semi-sweet regular and mini chocolate chips (decoration) but you can use either one too. Whole wheat flour - To keep it healthy, I have used whole wheat flour (atta) but you can use all-purpose flour too. Applesauce - Use unsweetened applesauce. This is a healthier substitute for oil. You can swap applesauce for oil with a 1:1 ratio if needed. You can use store-bought or make one at home. Sweetener - I prefer using honey or maple syrup (vegan option) to sweeten this cake. You can replace it with white or light brown sugar or a mix of both. 1:1 ratio works fine i.e ½ cup of honey can be replaced with ½ cup of sugar. Having said that, please taste the batter, sometimes depending on the sweetness of your bananas you may need slightly more sugar than honey so maybe ¾ cup of sugar.
How To Make Eggless Chocolate Banana Cake (Stepwise)
You can make this healthy chocolate cake either in the oven or even in the Instant Pot. Both methods are listed below. Preheat the oven to 350°F and line a 9-inch round cake pan with parchment paper. Spray with cooking oil and keep aside. In a medium mixing bowl, sift the dry ingredients - whole wheat flour, cocoa powder, baking soda, and salt. Keep aside. 1 and 2 - In another large mixing bowl, mash the ripe bananas using a fork. 3 and 4 - Add the apple sauce, honey (or maple syrup), vanilla extract, and vinegar. Mix until well combined. 5 and 6 - Now add the dry ingredients into this banana applesauce mixture and mix. 6 - It will be thick so add water to it and mix until smooth. 7 - Stir in the chocolate chips and walnuts and mix again till they are well incorporated into the batter. (do not over mix). 8 - Pour the batter into the pre-lined baking dish and sprinkle the top with the mini chocolate chips. Bake at 350°F for 30-40 mins or until the toothpick inserted in the center of the cake comes out clean. Allow resting in the pan for 10 mins after which transfer onto a cooling rack. Slice and serve warm. Eggless, healthy Banana Chocolate Cake is ready. Serve it warm for breakfast, snack, or dessert. Enjoy!!
Chocolate Banana Cake In Instant Pot
I recently tried this cake in the Instant Pot as I was curious about how the cakes turn out in Instant Pot Vs in the oven. Had been hearing a lot about it so finally decided to give it a try. These were a few observations and changes that I did and/or recommended.
Make the cake batter the same way as mentioned in steps 1-8 remains above.Used the exact measurements for ingredients but divided the batter into two 6-inch cake pans since a 9 -inch pan doesn’t fit in Instant Pot.The cake is baked using the Pot in Pot method so you add about 1 cup of water to the Instant Pot stainless steel container and place the cake pan on a trivet with a handle so it is easy to pull the cake out when done.You need to cover the cake with aluminum foil before starting the cooking process.You cannot bake two cakes simultaneously so have to be done one after the other. So in this case I feel the oven is better.I cooked these for 40mins (manual and cake function both work) followed by Natural release. The texture was slightly different than that of the oven but still good. In fact, it was more fudgy and chocolaty. The kids loved it!!
Storage and Serving Suggestions
This cake can be stored at room temperature for a day. After than store it in an air-tight container in the refrigerator for up to a week. But bet it will be gone much before! For serving, warm each slice for 10-15 secs in the microwave. That helps makes the chocolate melt and the cake becomes soft and tastes just delicious!! It just melts in the mouth!! To make it more fancy and delicious, you can add a dollop of whipped cream too while serving!!
Recipe Tips
Use ripe bananas. The more ripe your banana is the less sweetener (honey/sugar) will be needed. The riper the banana is, the sweeter it is and the banana flavor is more pronounced too. You can use store-bought or homemade applesauce. To make unsweetened applesauce, simply steam the peeled and cored apple pieces until fork tender and then puree in a blender without using any liquid if possible. To keep it vegan use maple syrup (or sugar) instead of honey. You can replace the applesauce with oil and honey with sugar. Using Oil and sugar will change the texture of the cake a bit, it will be a little dry compared to using honey and applesauce. Using substitution will change the texture of the cake. It is most moist with the ingredients listed for this recipe. Substitution work absolutely fine just that cake may not be that moist.
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Hope you enjoy this eggless and healthy Banana Chocolate Cake Recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what’s cooking in my kitchen!!
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