flourless chocolate banana cake recipe gluten-free

Flourless Chocolate Banana Cake

Here’s another flourless cake for those looking for an alternative to almond flour or in search of a nut-free recipe.  My husband and older son loved this fruity chocolate cake.  I was thinking that with a nice strawberry frosting this cake would make a delicious banana split type dessert.

This gluten-free, grain-free cake is quick and easy.  You’ll just want to make sure that your bananas are quite ripe to ensure its sweetness.  If you can do dairy, this cake would be delicious with a dollop of whipped cream.

Flourless Chocolate Banana Cake
  1. In a vitamix, whip egg yolks, agave and salt on medium for 1-2 minutes
  2. Add grapeseed oil and mashed banana and blend for another minute or two
  3. Blend in cacao powder
  4. In a bowl, whip egg whites to stiff peaks
  5. Gently fold contents of Vitamix into bowl with egg whites
  6. Grease a 8-inch springform pan and pour batter into pan
  7. Bake at 350° for 25-30 minutes

The inspiration for this recipe came from a Passover feature on gluten-free desserts in Living Without magazine, though that one was a bit heavy on the eggs, as Passover desserts can sometimes be.  This cake (as I made it) is very moist and mousse-like.

In other food related news, this week, we will have a drawing with a prize.  That’s right, a drawing.  Everyone who leaves a comment will have the opportunity to win a free DVD copy of the movie The Future of Food, an important documentary by Debra Koons Garcia (wife of late Gerry Garcia). Here is a brief description:

This movie is about the revolution taking place in the farm fields and on the dinner tables of America, a revolution that is transforming the very nature of the food we eat. The documentary explores the disturbing truth behind the unlabeled, patented, genetically engineered foods that have quietly filled grocery store shelves for the past decade. It also examines the complex web of market and political forces that are changing what we eat as huge multi-national corporations seek to control the world’s food system.

The San Francisco Chronicle named this a “must see.”  I loved this movie.  Michael Pollan makes an appearance in it and it is an all time favorite of mine.  I cried when I saw it, it’s quite moving.  If you’re interested in food, this is an important movie.

So leave a comment below and at the end of the week, I will put the names of all the people who left comments in a hat (a New York Yankees baseball hat).  I will choose a name from that hat.  That person will be the winner.  I will then contact the winner to obtain a shipping address and send out your copy of The Future of Food.

Update: Check out my Lemon Almond Biscotti post to see the winner of the DVD! Also, per Maeve’s comment below the instructions for this dish have been updated.  Thanks Maeve!


  1. AShea says

    has anyone made this cake with something besides a vitamix? does a regular blender or food processor work?


  2. says

    I love your cake recipes! Over the last couple of weeks I’ve made the honey cake and the purple velvet. And tonight I made the chocolate banana, but I was out of bananas so I used apple sauce and cooked it a little longer. So good and moist! Great recipe.

  3. Cassandra says

    I had planned to make your double chocolate orange tort, when I realized I was out of almond flour (and I live in Bosnia so I couldn’t run out and get some). I thought this would be fine, but not as elegant or cake-like as I was aiming for. I was wrong! This was simple and elegant and decadent! Thanks for another winner, and a simple one at that.

    • Francisco says

      You know that you can make almond flour by simply put blanched slivered almonds in a food processor until they become an oily flour/paste.

  4. Stuart says

    Chocolate and fruity at the same time! I didn’t have all the ingredients, so I subbed in raw honey and coconut oil. I also shaved a little bittersweet chocolate over the top. Mine took over 40 minutes to cook, maybe because of the substitutions. It’s very moist and good.

  5. Nicole says

    This cake was really, really good! Thank you so much for sharing the recipe with us! I used 3 extra large eggs, and substituted organic honey for the agave. Also, I used my ninja to blend the banana chocolate mixture. It came out just like a brownie/cake and really hit the spot!

  6. ray says

    Hi there Elana,

    Thanks for this recipe!

    Tried it this morning, wondering if it’s supposed to have a mousse-like texture…?

    Thank you!

  7. FIona in Ireland says

    I made this with banana and it was quite sweet and strong flavour of banana, I then tried again with a couple of soft avocados instead and it was much more bitter – the way cooked avocado often is, but it was delicious and lasted just as well. Next I will try with the pureed dates and hopefully can try less agave which my sister in law can’t tolerate. Thanks Elana and thanks everyone for the different suggestions! Love the site and the cookbook.

  8. Rhea says

    My 16 yo just made this cake and it came out delicious! We were out of agave so subbed in maple syrup. I’m now wondering if these little cakes would hold up to being the layers in a layer cake. Thank you for this great recipe!

  9. says

    I made it–it was lovely. More like a banana cocoa flan than a cake, but I took it to work and it was instantly devoured, with many requests for the recipe. Very healthy and good. Will def make again.

  10. Sandra says

    This cake is so delicious! It melts in my mouth. I’ve made it twice and plan on making it many more time. Thank you for sharing this delicious cake.

  11. Marybeth says

    Just wanted to comment on the chocolate flourless banana cake. I have tried a number of flourless cakes and made all of them with the tradional mixer. I have read a great deal of ratings on blenders and although I have never been able to afford one, I am aware of the Vitamixer capabilities. I would love to try this particular recipe with the help of such a tool.

  12. Christy says

    My favorite is the banana cake, but they are all great as always! Thank-you for all your hard work testing and re-testing. I can always count on your delicious recipes!!


  13. Kirsten says

    When I made this the second time, I didn’t bake it, I just put it in the freezer and turned it into ice cream, instead of buying cocoa powder, we grind up raw chocolate in the coffee grinder and use that so when we make this recipe as ice cream, it will have yummy little chocolate bits in it. I love this recipe as ice cream or cake.

  14. Kirsten says

    I made this cake today and I was amazed that it came out with a cake texture and I didn’t even have to use flour or almond butter. I really love this cake and I enjoyed making it.

  15. Michelle says

    Thank you for this recipe, and for a month of cupcakes.

    I’m making this cake for a birthday party – it will delight the three people with gluten intolerance, the person with diabetes, the two people with lactose intolerance, and the kid with a peanut allergy. I love that I can feed all of those people with one cake.

    I need to avoid most forms of sugar, and in the cupcake recipes I’ve used from this website, I’ve replaced the agave nectar with organic apple sauce (apples, water), equal parts by volume, with great results. I still use agave nectar in the whipped cream, though.

    I have been making many of your cupcakes, and sharing them with my partner and my running buddy. I told them that I was making this cake next, and they both panicked and said, “WHAT? DOES THIS MEAN NO MORE CUPCAKES?” So after putting the chocolate banana cake in the oven, I whipped up a batch of your blueberry coconut cupcakes.

    Thanks for making available great recipes that use few, simple, and whole-foods ingredients. What you provide has made baking easy and fast for me, and there are many people in my life who benefit.

  16. Sheila says

    It appears that this recipe may also be suited to use for a diabetic diet. Also- would love to see the movie.

  17. says

    I have made this twice now. It is so good! especially frozen. The second time I made it I wasn’t in the mood for the banana flavor, so I substituted avocado, which you could not even taste, just the pure chocolate. Thank you so much for this recipe!!!!!!!It may save my life!

    • says

      Thank you for your input about using avocado instead of banana. I have never cooked with avocado… can you tell me if the cooked avocado lasts in the refrigerator for about a week? I’m usually the only one who eats these desserts and I don’t want the avocado to go bad before I get a chance to eat the whole thing. :) The banana flavor was a bit overpowering to me in this recipe, so I’m thinking I’ll try less-ripe bananas next time. I’d also like more input on the avocado for future reference too – if you get this message.

  18. Jo says


    I just thought I would share that I love making this cake with dates instead of bananas…

    just soak the dates in a little boiling water, drain, puree and use in place of the bananas :)

  19. Marissa says

    Oh my goodness – Elana, you are my hero.

    This was delicious!

    I subbed honey for agave, and it was positively divine.

  20. Michelle says

    I made this tonight as cupcakes for a bake sale. We made a strawberry whipped cream, cream cheese, icing. The first batch didn’t come out well. I think we didn’t get the egg whites stiff enough. The batches after that were much better. The only thing I did different was cut the agave in half and used a tsp of stevia. I wish I would have doubled the recipes for bigger cupcakes, as the rise that they did get when baking flattened almost immediately. I think next time I may cut the bananas in half as well – they were a bit too sweet for me.

  21. Ally says

    Hello Elana,

    Found this recipe interesting. My little boy is allergic to wheat,nuts,oats and eggs. Can you advice what I can use to replace eggs in this recipe? Thank you so much for this recipe.

  22. says

    Hi Elana. I made this cake for my family and it was great. They thought it was very rich and sweet and suggested cutting it into squares and serving then as petit fours. I was a little short on the agave but deemed it a success any way and served it with fruit. Even though I am not necessarily gluten free, I do not eat bread, pasta or rice, so this site is definitely helpful. I found your site when I was researching for gluten – free recipes because my mother, sister and nephew are all gluten- free. Now I am going to try some more recipes just for kicks.

  23. Kathy Sauer says

    Am going to try the Flourless Choclate Banana Cake receipe today…sounds exciting….I have no idea what Agave nectar is but will go on line and find out. Wonder if I can use something else? Will see what I find out on line…will let you know late how it went or whether or not I even go ahead to make the cake….it looks good, it must taste yummy….can't wait to try receipe….

  24. says

    Thanks for all of the great comments, suggestions and substitution ideas!

    I especially liked the ideas of making this cake raw, making it into cupcakes and also the idea of topping the cake with a strawberry whipped cream. Yum!

  25. Jess says

    This was really good! I made it with egg whites instead of whole eggs and it came out with a pumpkin-pie consistency. I might even try pouring it into a crust next time… I topped it with strawberries that I had soaked overnight in some riesling. Delicious!

  26. Jessica says

    This is baking in my oven as I type. I subbed pureed prunes for grapeseed oil to reduce the fat. I greased a 8×8 dish to make sixteen servings. I put this in the weight watchers recipe builder, and with the prune modification, each serving was 1 point.


    And I got to use my blender like a real grown up.

    Last, Elana, just want to thank you for your marvelous posts. I have been sugar free for 10 years (I am hyperinsulanemic) and came across your blog during passover. I have been truly enjoying your agave recipes. It’s a pleasure to be baking again, without the awful taste of splenda in my mouth.

    • Donna says

      ….and how did it come out 5 years later. I am just reading this blog and want to try to cake, and would love to swap out at least half the oil for prunes or ‘pumpkin.’ thanks if you see this. D

  27. JenniferK says

    Your banana split comment just gave me a great idea – For those who can do dairy, I made a berry whipped cream recently: puree strawberries and then mix with heavy cream for a delicious berry flavored cream that would be yummy on this cake!

  28. Kathleen says

    Love your blog. I also love flourless chocolate cakes! Would be great if you’d post your Strawberry Frosting recipe. Very interested in “The Future of Food”. Hope to win a copy, but will definitely check it out even if I don’t win.

  29. Julie says

    I can hardly wait to make this for my family. What a beautiful, simple recipe. I just love your blog! It has helped me soooo much! Thank you so much for sharing. It’s so fun reading about your boys as well. :) Blessings to all of your family.

  30. Debbie says

    Holy Million Posts Batman!
    I made your other banana cake in the mini bread loaf pan I bought cuz you like em! I now love the pans. I love your brand of almond flour. What a HUGE difference from what I was using.
    I’ll make this cake this w/e.

  31. Marissa says

    Elana, thank you SO MUCH for that recipe! I tried it last night and here was my result

    I did change the recipe up a bit as I mostly use virgin coconut oil, and do not use agave nectar. Also my eggs were on the “JUMBO” side so it was fluffier than yours. My substitutions of date sugar (mixed with water) and coconut oil didn’t hurt the recipe at all. I also used DARK cocoa powder, and my goodness was it decadent!

    Thank you again!

  32. Desirée says

    Elana! Any way you could post a strawberry frosting recipe with this? I’m trying to create one on my own but am failing miserably… :) Thank you so, so much! For all your recipes! I don’t know what I’d do without this blog!!

  33. Jill P says

    Elana, I love your website and check in OFTEN!! I have celiac disease and do not react well to grains or sugar, so your recipes are perfect for me. Thank you so much for being an innovator and an inspiration!

  34. Lisa Vance says

    This is a definite that I will be trying. I’m sure it’s a great use for those bananas that are just beyond eating off the counter and it looks like it is just scrumptious. I’m not sure it needs frosting, but the idea of strawberry frosting mixed with the cocoa and bananas makes my mouth water… mmmmmmm

  35. Daphne says

    Hi Elana,

    I am enjoying your recipes and links to others as well sooooo much! They take the “hard work” out of baking and make life so much easier. I’m now going to try this Chocolate Banana Cake. Thanks so much for passing on your rcipes and a brand new way of baking. We can now enjoy good, healthy cakes, etc. without feeling guilty. Hope to win the DVD!!

  36. Stacie K says

    Made 2 tonight; one for the family and one for the freezer. It was great with vanilla ice-cream (if you can have dairy) and strawberries too. Although, I loved the idea someone had about whipping coconut cream into whipped cream-yum. I might even add chocolate drops to the batter next time-can’t have too much chocolate in our house. Thanks for yet another wonderful recipe! I look forward to viewing the recommended movie as well.

  37. Susanna says

    Made the cake last night. LOVED it! The fam loved it. Brought in the rest to work and the coworkers loved it. And you feel great after you eat it–not all tired and draggy like you do when you eat some heavy carb/grain dessert. Thanks for the great recipe!

  38. Charlotte says

    I love chocolate and bananas. Can’t wait to try this recipe. I have been diagnosed since May and have really stayed away from all breads and cakes, but I think I’m ready to try them–at least cakes.

  39. Brenda says

    I am so looking forward to trying this recipe.
    Also, I want to see The Future of Food. If we
    could all eat locally-grown as much as possible,
    we could get rid of these monster food corporations.

  40. Cindy Cundiff says

    I love your recipes, and even though my family is raw, I just modify all your recipes to make them that way. For eggs, I substitute soaked flaxseeds to help with binding,and then I stick it in the dehydrator if needed. So I’m looking forward to trying this recipe raw. Your eggplant recipe tastes great raw, just marinate and eat. I would also like to be entered for the DVD drawing.

  41. says

    I linked all your coconut recipes on my health blog, just wrote an article about the benefits of coconut oil/fat. You have 10 pages worth of recipes with coconuts!!!!!! THANK YOU! =)
    Dr. Nishant.

  42. Theresa Watson says

    Hi Elana,

    This looks absolutely wonderful — I bet that fresh stawberries blended with a little agave would make a nice syrup topping for this. Sometimes when I need a shortcut just heating a jar of all fruit spread is nice on a plain cake.

    OK So I have to share my find of the century — A FIVE MINUTE MICROWAVE CHOCOLATE CAKE — I was able to make substitutions and make it gluten free. Here it is my dear friends:

    1 Tablespoon of Coconut Flour
    3 Tablespoons of Agave
    2 Tablespoons of Cocoa
    1 egg
    3 Tablespoons of milk (I used almond milk I can’t tolerate milk)
    3 Tablespoons of oil (I used grapeseed)
    3 Tablespoons of chocolate chips (optional — but I don’t think they are optional — they make the cake come out like a lava cake almost)
    A small splash of vanilla
    1 large microwave wafe coffee mug

    Add dry ingredients to mug and mix well. Add in the liquid ingredients and egg and mix well. Add chocolate chips and vanilla extract, and mix again.

    Put mug in the microwave and cook for 3 minutes (1000 watts at least).

    The cake will rise over the top of the mug, but don’t be alarmed.

    Allow to cool a little and tip out onto a plate. EAT and Enjoy! This cake can serve 2 if you want to to feel slightly more virtuous).

    AND WHY IS THIS THE MOST DANGEROUS CAKE RECIPE IN THE WORLD? Because we are all only 5 minutes away from chocolate cake at any time of the day or night!!


    Theresa Watson
    Merritt Island, Florida

  43. Penny says

    Hi Elana,

    I’ve been enjoying your new gluten-free bread 2.0 since you posted the recipe. It is delicious! I wanted to let you know that I have added a scoop of chia seeds to the batter with good results. I’ve also adorned the top with a sprinkling of sea salt, rosemary and a bit of grated romano. yum. :-)
    Thanks for all your excellent recipes.


  44. Dawn says

    I made the cake yesterday and it was very tasty. My husband kept saying how good it was. I’ll definitely try it with the eggs separated — I just kept the eggs together. Judging by your picture and my cake, separating the eggs must make it have more height.

  45. Teresa says

    Thank you for another delicious recipe! Do you think this would work as a cupcake? I’m looking for a gf/nut free cupcake recipe (coconut is considered a nut by my son’s nut free preschool). Any recommendations? Thanks a bunch!


  46. Karen says

    Hey Elana! Thanks for the recipe. I have some mashed bananna frozen in 1 cup containers so this will be perfect. Maybe this weekend? My first Saturday home in about six weeks. Am I looking forward to that or what?

  47. Helen Blain says

    I appreciate recipes that don’t use almond flour – it’s so expensive, I simply can’t afford it! Thanks for this new recipe – I love chocolate and miss it. I will try this recipe this week.

  48. Helen Blain says

    I was diagnosed as gluten-intolerant last July and have been gluten-free since then. Your website is tremendously helpful and gives me hope! I refer others to you all of the time. Thank you. I have developed a banana muffin recipe I’d love to share with your readers. Do you accept contributions?

  49. Justine says

    Yummy- thank you. I was hoping to find something fun to make while we are at the beach this weekend for my little guy’s 5th birthday, and I think this cake will do nicely! I made your german choc cake as cupcakes with choc frosting (though I used butter instead of GS Oil) and they were a big hit over this past weekend…so chocolaty!! I will look for this movie whether I win it or not- sounds great and I love documentaries!

  50. says

    You can whip coconut milk to make whipped cream that’s dairy free! You chill it in the frig along with the bowl and beaters. When you open the can you pour out the liquid part and just use the more solid part. Whip with some agave nectar and vanilla. Enjoy! Thanks for the great recipes. I love them.

  51. Steven says

    Very cool cake, I’ll be making this later this week. Now to find a strawberry frosting recipe.

    Thanks for sharing!

  52. AUDREY says

    I am lucky enough to live in the city where the Garcia Resturant is !!..It is in the San Diego,Ca. Gaslight District and a great place to eat and meet friends. I loved this choco banana cake recipe. It satisfies all those special sweet tooth needs..We had it for desert tonight It was still warm !!!!!!!!! Yum

  53. Cyn Cyr says

    I cannot wait to try this cake…I am teaching a Raw food class at our local college, and will try this with arrowroot powder instead of the eggs, and freeze it. I have a feeling that it will be good. I may even use some soaked nuts in it as well.
    Thanks for all you do.

  54. Jo says

    I like your website – I appreciate gluten free recipes that are healthy and that my (gluten-loving) family will like.
    I have saved most all of them and made just a few so far – this chocolate cake looks tempting.

  55. JL says

    I am new to your site as well… This weekend I plan to try this flourless cake recipe and the bread recipe too! I wonder if this dvd movie has English subtitles or closed-captioning, do you know? Thanks, Elana!

  56. Kelli says

    I am new to your site. Which recipe do you recommend I try first?
    Also, I would love a pizza crust recipe.
    Thank you!

  57. Jackie says

    I only discovered you and your recipes last month while looking for a “healthy” frosting for my daughters birthday. The coconut cream frosting was delicious…I did not put in on the cake because my husband said it was “OK”.. I put it on the side and everyone lathered it on.. the funny part is, so did my husband! Go figure. You have encouraged me as I have been doing gluten free, dairy free for my family. thank you! I will have to try this recipe..I just can’t do the egg thing for my girls.

  58. says

    Alas, I am unable to eat bananas. I suspect another gooey vegetable product like squash, applesauce or prune sauce would be good instead. When I finish eating this batch of power bars (the Big Sur ones this time) I will give the cake a try.
    Please, Elana, don’t ever leave the politics out of your food. They are 2 sides of the same coin.
    yours, Megan Hughes

  59. says

    Chocolate and banana. Can’t really go wrong with those 2 flavors!
    This movie sounds very interesting… I will be renting it if I’m not the winner.
    I really like your beautiful blue plate in the background!!

  60. says

    Elana, your recipes rock! I am on the Specific Carbohydrate Diet and find many of your recipes are actually SCD legal -= YEAH! With the awareness within the autism community that diet is the key to helping recover children on the autistic spectrum I would think that the Future of Food movie would be more ammunition to fuel the fire for ASD parents. God bless! Cheryl

  61. Nettie says

    The recipe looks to be delicious. Wondering why it says to separate eggs then later to whip eggs? Are we whipping the whole egg or discarding some or ?.
    The movie sounds interesting and something I want to watch even if I don’t win the draw.
    Thanks for suggestion & for the recipe.

  62. Eve says

    This sounds yummy and easy, and i will pass it on to my stepdaughter in Israel who has just been taken off gluten, grains, dairy and a bunch of other things by her doctor. I sent her your Blondie recipe and she tried it and “kvelled”.
    By the way, I esxperimented with substituting raisins and chopped walmuts for the chocolate chips, and it is absolutely delicious.

  63. says

    Oh, Elana you are talking my language now! That cake looks great. I love flourless chocolate cakes and any baking that involves bananas. I always have some baking bananas on hand (usually in the freezer). Can’t wait to try this one!

    Michael Pollan (and Marion Nestle) just spoke an hour south of me, but the event was sold out to forum ticket holders. :-( I am a huge fan of Pollan, always recommending his books to others. They are such eye openers. I am not familiar with The Future of Food movie, but it sounds terrific.

    Thanks, Elana!

  64. Lynn Evans says

    Thanks for all the great recipes
    I am really interested in the movie, can’t wait to see (win or lose).

  65. says

    Hey Elana! Just wanted to let you know how much you have been an inspiration for me. You have a wonderful plethera of recipes and I cannot wait to try the flourless banana cake!


  66. Lynn says

    As soon as my bananas get super ripe I’m going to give this recipe a try! It sounds amazing. Will stop back by to report how it turns out. Oh, and the dvd sounds very interesting.

  67. says

    Great recipe, looking forward to trying it!

    I also love your agave frosting recipe, I use it ALL the time and get a lot of compliments! :)

  68. Tiffany says

    I just recently found your blog and am SO excited to get to have dessert again!! This recipe sounds yummy! I also, would love to see that movie and share it with others.

  69. Susanna says

    I am sooOOOOoooOOOOoo going to make this cake! As soon as I get home–I LOVE that all the ingredients are things I generally have on hand.

    Also–I love Michael Pollan’s writing–he hooked me with “The botany of desire.” Now I’m reading “The omnivore’s dilemma.” Great writer, and he’s bringing to the masses the idea of better mananging of the earth’s resources in the way we eat.

  70. says

    Elana, your Flourless Chocolate Banana cake was exactly what I needed tonight, having some over-ripe bananas in the fruit bowl and a sweet tooth in serious need of pampering. I am amazed at how you keep coming up with brilliantly imaginative recipes using a limited range of ingredients and appreciate that you share them. I would be most interested in watching The Future of Food movie.

  71. Maeve says

    In the ingredients section, you list the eggs to be separated. Yet in the instructions, you make no mention of differentiating the yolks from the whites or doing anything different with either part. Is something missing?

    Unrelated, if I were to omit the agave syrup (and use no other sweetener), do I need to replace the bulk of the syrup with something else? If so, do you have any recommendations? Being as it’s only half a cup, perhaps it doesn’t need anything, but I figured I’d ask. My last experiment involving removing sugar failed disastrously.

  72. says

    When the title “Gluten Free Flourless Chocolate Banana Cake” came up in my RSS feed, my jaw dropped. I am so excited to make this cake! This is a healthy, EASY concoction of SOO many of my favorite ingredients. Yippee! Thanks again for sharing, Elena :D

  73. mandy says

    this cake looks delicious! and i would love to watch that movie, even if i don’t win the prize, i will check it out :)

  74. Elizabeth says

    I would adore a copy of The Future of Food. I find the impact that food makes on the world fascinating, plus I absolutely love Jerry Garcia. Thanks Elana, for all of your terrific recipes and insights!

  75. says

    And the word of the day is…. drum roll…… SPONTANEITY!
    I was just stopping by for the brownie recipe to make for tonight’s drum circle and also for a client’ lunch and and and screeeeech!….. to a halt on that idea while I take in this yummy possibility! My mind starts on do I have banana? Check. Do I have fresh strawberries? Check…. any other reason I can’t make this? Nope. So ready set… bake!
    Have a happy day Elana! You just made mine very happy too!

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