Eggless Banana Cake Recipe
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Trade in your banana bread for this extra fluffy banana cake recipe from scratch made with olive oil, without eggs and topped with toasty sliced almonds and a nice blanket of powdered sugar. Eggless, dairy free vegan recipe that checks all the boxes.
Eggless Banana Cake
A lightened up banana cake without any heavy frosting, no eggs and no dairy. It is a light olive oil cake with plenty of lift and fluff and a generous top layer of sliced almonds that get perfectly nutty in the oven before being heavily dusted in powdered sugar.
Useful Ingredient Notes
- Bananas – You’ll need 2-3 bananas for this depending on their size. You want to end up with 1 cup of mashed banana for your batter.
- All Purpose Flour – Because it’s a cake, a special treat and you want it to be fluffy not dense. I wouldn’t recommend using whole grain or gluten free flours for this. For a healthy option try my favorite whole wheat banana bread instead.
- Baking Powder + Baking Soda – USE BOTH for lift and rise so you end up with a light fluffy textured cake. The baking soda is very important to neutralize the extra acid from the lemon juice in the batter.
- Spice Mix: Cinnamon, Ginger + Nutmeg is my holly trinity when flavoring banana breads. You can increase quantities for a stronger flavor profile, I am very happy with this ratio.
- Cashew Cream – Easy homemade, I love using this instead of any store bought plant milk as it is incredibly rich and really elevates the final texture. Just soak the cashews in hot water for 20 minutes to plump them up, drain and blend with 1 cup of water until a silky smooth cream is form. (You will use exactly 1 cup of this cream, reserve any leftover for your morning coffee).
- Olive Oil – Smooth rich floral olive oil makes the best cakes in the world, any regular variety will work, save the extra virgin for salads.
- Vanilla + Almond Extracts – I use both, they make nice chemistry, however if you are not a fan of almond extract it’s ok to omit it.
- Sliced Almonds – Raw slices of almonds generously packed on top will make your cake exquisite. They get super toasty and nutty in the oven and the scent permeating my kitchen is intoxicating. Use the back of a spoon to gently press them into the top of the batter so they get securely baked into the top.
- Powdered Sugar – Wait for the cake to cool off before you go wild with a magic blanket of sweetness. This is very important so the sugar doesn’t melt from the heat of the underneath.
Frosting Variation
If you aren’t a fan of the sliced almonds on top you can certainly slather this banana bread with one of my favorite frostings: buttercream coffee frosting or chocolate buttercream frosting and mix in about a cup of chocolate chips in the batter. The almond topping is superb though, very reminiscent of a French pastry to enjoy with your coffee, I hope you give it a try.
On Storage
Store at room temperature in a cake box for a couple of days. You can refrigerate or freeze leftovers wrapped individually in parchment paper and just bring out to room temperature before serving. Serve alongside your favorite iced coffee or espresso for an afternoon pick me upper.
Vegan Desserts
- Healthy Sweet Potato Brownies
- Chocolate Orange Loaf Cake
- Walnut Thumbprint Cookies
- Lemon Poppyseed Cookies
- Best Apple Pie Bars
- Best Coffee Cake
- Date Nut Bread
- Best Vegan Chocolate Cake.
How to Make Eggless Banana Cake
Eggless Banana Cake
A lightened up banana cake without any heavy frosting, no eggs and no dairy. It is a light olive oil cake with plenty of lift and fluff and a generous top layer of sliced almonds that get perfectly nutty in the oven before being heavily dusted in powdered sugar.
Print Recipe
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp nutmeg
Wet Ingredients
- 1/2 cup raw cashews (soaked in hot water for 20 minutes)
- 1 cup water
- 1 Tbsp lemon juice (or apple cider vinegar)
- 1 cup mashed banana (from 2-3 bananas)
- 1/2 cup olive oil
- 1 Tbsp vanilla extract
- 1 tsp almond extract (optional but so good)
- 1/2 cup raw sliced almonds
- powdered sugar for serving
Instructions
- Preheat oven to 350”F. Prepare a 9 Inch round springform pan lined with parchment paper. Lightly oil the paper and the sides of the pan.
- CASHEW CREAM. Soak the cashews in hot water for 20 minutes then drain. Blend the drained cashews with 1 cup of water until a silky smooth cream is form. (You will use exactly 1 cup of this cream, reserve any leftover for your morning coffee).1/2 cup raw cashews, 1 cup water
- DRY MIX. In a medium mixing bowl whisk together all the dry ingredients.2 cups all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp sea salt, 1 tsp ground cinnamon, 3/4 tsp ground ginger, 1/4 tsp nutmeg, 1 cup granulated sugar
- WET MIX. In a separate small bowl combine 1 cup of the cashew cream, olive oil, bananas, lemon juice + vanilla and almond extracts.1 Tbsp lemon juice, 1 cup mashed banana, 1/2 cup olive oil, 1 Tbsp vanilla extract, 1 tsp almond extract
- Pour the wet mixture over the dry and using a spatula fold the two together until combined but without overmixing.
- Transfer the batter to the prepared pan and sprinkle with the slivered almonds. Use the back of a spoon or the palm of your hand and gently press the almonds into the batter to stick.1/2 cup raw sliced almonds
- Bake @350”F between 25 to 30 minutes until a toothpick inserted in the center comes out almost clean with only a few crumbs sticking to it. Transfer to a cooling rack and allow to cool off in the pan.
- Use a butter knife and run it around the sides of the pan to release any dough that might be sticking. Open the side of the springform pan and allow to cool further before slicing into wedges and dusting with powdered sugar.powdered sugar for serving
Video
Notes
- Frosting Variation -If you aren't a fan of the sliced almonds on top you can certainly slather this banana bread cake with one of my favorite frostings: buttercream coffee frosting or chocolate buttercream frosting and mix in about a cup of chocolate chips in the batter. The almond topping is superb though, very reminiscent of a French pastry to enjoy with your coffee, I hope you give it a try.
- On Storage - Store at room temperature in a cake box for a couple of days. You can refrigerate or freeze leftovers wrapped individually in parchment paper and just bring out to room temperature before serving. Serve alongside your favorite iced coffee or espresso for an afternoon pick me upper.
Nutrition
Serving: 1slice | Calories: 441kcal | Carbohydrates: 60g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.001g | Sodium: 364mg | Potassium: 290mg | Fiber: 3g | Sugar: 30g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg
Servings: 8 people
Calories: 441kcal
