This flourless chocolate cake recipe is s great alternative to cakes made with almond flour. It’s also a wonderful nut-free dessert recipe. My husband and older son love Flourless Chocolate Banana Cake. It’s incredible with the Strawberry Meringue Frosting from my second cookbook, Gluten-Free Cupcakes. They call it banana split cake when I serve it that way.
This Flourless Chocolate Banana Cake recipe is quick and easy. The trick? Make sure that your bananas are quite ripe so that the cake is sweet. If you are in need of dairy-free diet recipes, try this cake with my Coconut Whipped Cream recipe.
Flourless Chocolate Banana Cake
Ingredients
- 3 large eggs, separated
- ¼ teaspoon celtic sea salt
- ½ cup agave nectar or honey
- ¼ cup grapeseed oil or palm shortening
- 1 cup mashed ripe bananas, about 2 bananas
- ½ cup cacao powder
Instructions
- In a vitamix, blend egg yolks, agave, and salt on medium for 1 minute
- Add grapeseed oil and mashed banana and blend for 1 minute
- Blend in cacao powder
- In a bowl, whip egg whites to stiff peaks
- Gently fold contents of vitamix into bowl with egg whites
- Pour batter into a greased 8 inch springform pan
- Bake at 350°F for 25-30 minutes
- Serve
The inspiration for this Flourless Chocolate Banana Cake recipe came from a feature on Passover dessert recipes in Living Without. That recipe was a bit heavy on the eggs, as Passover desserts can sometimes be. My cake doesn’t have that issue, and is very moist and mousse-like.
Here are some of my other nut-free paleo dessert recipes, all Kosher for Passover too!
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.
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!!
Enjoy!
Theresa Watson
Merritt Island, Florida
Jenna says
This is delicious! I’ve made it so many times. Thanks for sharing!
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.
Penny
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.
Dr. Nishant Rao says
fantastic, thanks again!
Rebecca says
This cake looks really fun to make and eat! Thanks for sharing your talent with others.
monique says
looks yummy. will give it a go. thanks. would love to see this film too.
monique
Teresa says
Elana,
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!
-Teresa
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?
Katrina says
Looks great! And lower in carbs is a plus, too! I’m going to try this one!