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!
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!
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.
Alchemille says
My kind of cake ;).
debby says
The cake looks DELICIOUS!! I use agave nectar in all my foods.
Lauren B says
Chocolate and banana… sounds like a delightful taste combination!
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.
Peace,
Debbie
noosh. says
this recipe looks quick and tasty! i love the banana and chocolate combo, and i’m on my way to make it now! :)
Marissa says
Elana, thank you SO MUCH for that recipe! I tried it last night and here was my result
http://www.flickr.com/photos/dramaqueen223/3489126840/
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!
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!!
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!