Who would have thought you could make a cake without eggs or dairy and that it would be just as good, or maybe even better than the original?! Not this baker. However, this One Bowl Chocolate Chip Banana Cake Without Eggs or Dairy proved that it is possible. And that maybe, just maybe it might even be better!
My sister recently found out that she is highly allergic to eggs and dairy, and when her birthday came around, I almost hoped she’d ask for date balls. But instead, she asked for a sky-high birthday cake, just like always, but it had to be egg and dairy-free this year.
And you know what this banana cake got rave reviews so if you are looking for the best banana cake, this might just be it.
Easy Banana Cake Recipe with Oil not Butter
Most of my recipes are made with oil rather than butter, so this substitution for me seems normal. There are three main reasons why I prefer baking tall cakes and cupcakes with oil rather than butter.
Firstly, the time it takes to actually make the batter is cut in half. Secondly, you don’t really need to think about the temperature of your ingredients and thirdly, I prefer the rise and the moistness of bakes made with oil.
There, I said it this baker likes oil better than butter.
Banana Cake Recipe Without Eggs
This concept is a little foreign to me, cake without eggs? How is that even possible? I am pretty old-fashioned when it comes to ingredients and when I test out recipes, I prefer writing them with other bakers in mind. And since I was once just a baker following recipes written by bloggers, I know how frustrating it can be to think you have found the perfect recipe, only to realize you have no idea what the ingredients are or where to find them.
This recipe uses simple ingredients that you either already have at home or that can easily be found at the stores. Egg replacer, what is that even?
Instead of eggs, this recipe uses bananas, that's all. And the bananas act as a great binding agent for the ingredients and add a great taste AND they make this cake super moist!
Ingredients Needed for One Bowl Chocolate Chip Banana Cake
Even though this recipe is made with oil instead of butter and doesn’t contain eggs, these ingredients are simple and easy to find.
· Granulated white sugar
· Sunflower oil
· Overripe bananas
· Self-raising flour
· Salt
· Vanilla extract
· Soya milk
· Chocolate Oreos
· Vegan chocolate chips
· Icing sugar
· Margarine or plant butter
Ripe bananas – Make sure when you are baking this cake that you are using bananas with black spots rather than green bananas. Ripe bananas taste better and have a better consistency for baking, and this is a great way to use up old bananas before they spoil.
Self-raising flour – To save time, I prefer using self-raising flour. If you don’t have self-raising flour you can make your own by combining all-purpose flour and baking powder. For this recipe use 560g grams of all-purpose flour and two tablespoons of baking powder. Sift the cake flour and the baking powder together with the salt before adding them to the egg mixture. Then follow the recipe as instructed.
Sunflower oil – Sunflower oil is a type of vegetable oil and is great to use in bakes as a substitute for butter. It ensures a light and moist cake. All vegetable oils have different properties and therefore tastes so be sure to pick sunflower oil when making this cake batter.
Vanilla extract – Vanilla flavoring can vary in quality and taste! Be sure to check the labels of the vanilla flouring you are buying to ensure you are choosing a quality product.
Margarine – Margarine is a spread made from seed oils, most are vegan but you will need to look at the packaging when picking one. I use Flora spread and it works really well when making vegan frostings.
How to Make a Vegan Banana Cake
This is a very simple recipe to follow and all the ingredients go straight into the bowl of an electric mixer.
Step 1
Preheat the oven to 180C and line 3 x 15cm cake tins with oil and baking paper. Add the sunflower oil, sugar, and mashed bananas to a bowl of an electric mixer fitted with a whisk attachment. Whisk until combined.
Step 2
Sift the dry ingredients into the bowl of the electric mixer and beat again until combined.
Step 3
Add the soya milk and the vanilla to a jug and stir to combine. With the motor of the stand mixer running at a low speed pour the milk into the batter, and continue until it has all been added. Scrape down the sides of the bowl and mix again to ensure that all the ingredients have mixed properly together and that the batter is lump-free.
Step 4
Fold through the chopped Oreos and chocolate, and then pour the batter into the prepared cake tins. Bake in a preheated oven for 45 minutes or until a skewer inserted into the center of the cake comes out clean.
Step 5
Remove the cakes from the oven and allow them to cool to room temperature in their tins. Remove the cake from their tins, and wrap them in cling wrap before placing them in the fridge to chill overnight.
How to Make Vegan Frosting for Cakes
Step 1
Add the icing sugar and the margarine to a bowl of a stand mixer fitted with a paddle attachment, and beat on low speed until combined.
Step 2
Add the vanilla extract and beat again at high speed for about 2 minutes. Scraping down the sides of the bowl as you go to ensure that the frosting is beating evenly.
Step 3
To assemble the cake, remove the cake layers from the clingfilm and place one cake layer onto a cake plate. Use a palette knife to spread a layer of frosting over the surface of the cake and then top with crushed Oreos. Do the same with the second cake layer and then the third. At this point you can choose to have a naked cake, so cover the entire cake with frosting.
Step 4
If you’d like to decorate the cake as I have, after layering the cake, dirty ice the sides and the top of the cake. Place the cake into the fridge to chill for about an hour, more if possible.
Step 5
Colour the remaining frosting with buttercream, I chose to use pastel colors but you can choose any colors you’d prefer. And place the frosting into separate piping bags.
Step 6
Decorate the sides of the chilled cake in bands of color and use a cake scraper to smooth out the sides and the top. Decorate with fresh flowers and enjoy!
Pro Tips for Making the Perfect Vegan Banana Cake
These are my top tips for making the perfect layered one-bowl banana cake
- Be sure to measure the ingredients accurately
- Prepare the round cake pans properly with oil and baking paper
- To ensure the batter is mixed evenly, scrape the sides of the bowl and mix again
- Check the cakes for doneness by inserting a skewer into the center of the cake and making sure it comes out clean
- For the best results and the best banana flavor make sure you are using fresh ripe bananas
- Allow the cakes to cool in their tins before removing them and allowing them to cool completely on a cooling rack
- Wrap the cakes in plastic wrap and allow them to set in the fridge overnight, for tall stack cakes this tel is very important
- Frosting a layer cake the following day after baking is preferable
I hope you give this moist banana cake recipe a try, even if you aren’t vegan! Let me know your thoughts by commenting below with your star rating or tagging me in your creations on Instagram!
If you are looking for more banana cake recipes give this recipe for an Easy Banana Bread Recipe a try or these Caramel Banana Cupcakes - both celebrate all things banana.
Happy Baking
With Love,
Kitty
📖 Recipe
Chocolate Chip Banana Cake without Oil or Dairy
Ingredients
Chocolate Chip Banana Cake
- 230 grams sunflower oil
- 500 grams granulated sugar
- 3 small bananas, mashed
- 580 grams self-raising flour
- ½ teaspoon salt
- 600 ml soya milk
- 1 tbsp vanilla extract
- 1 packet Oreos, chocolate
- 100 grams vegan chocolate, chopped
Vegan Vanilla Frosting
- 600 grams icing sugar
- 100 grams margarine
- 1 tbsp vanilla extract
Instructions
Chocolate Chip Banana Cake
- Preheat the oven to 180°C and line 3 x 15cm round cake tins with sunflower oil and baking paper.
- Add the oil, mashed bananas, and sugar to a bowl of an electric mixer fitted with a whisk attachment.
- Sift together the salt and the flour and add this to the wet ingredients. And mix until combined.
- Add the milk and the vanilla into a jug and with the mixer running add this to the cake batter. Continue until it has all been added. Scrape down the sides of the bowl again.
- Roughly chop the Oreos and the vegan chocolate and fold this through the cake batter.
- Pour the cake batter into the prepared cake tins and bake in a preheated oven for 45 minutes or until a skewer inserted into the center of the cake comes out clean.
- Allow the cakes to cool in the tins and then wrap the cakes in plastic wrap before placing them in the fridge overnight.
Vegan Vanilla Frosting
- To make the frosting add the icing sugar and the margarine to a bowl of an electric mixer fitted with a paddle attachment.
- Beat on medium speed until combined, scrape down the sides of the bowl and mix again. The icing should be light and fluffy.
- Add the vanilla and beat again. The frosting should now be ready, if the frosting is too thick add a tablespoon of soya milk, and beat again. Continue until the correct consistency is reached.
Assembly
- Remove the cakes from the fridge and take off the plastic wrap. Place one cake layer on a cake plate, and spread a layer of frosting over the surface of the cake layer. Continue until all three layers are stacked.
- Frost the sides of the cake with the vanilla frosting and smooth with a cake scraper. Allow the cake to set in the fridge for one hour.
- Divide the remaining frosting into 4 bowls and color the frosting with your chosen shades. Mix well and fill 4 piping bags, one with each color.
- Pipe 4 bands of color around the cake, starting from the bottom and moving upwards. Use the last color to frost the top of the cake. Smooth the top and sides of the cake with a cake scraper.
- Decorate the cake with shell piping, sprinkles, and fresh flowers. Serve and enjoy!
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