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
- 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
- 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
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!
I had some ripe bananas, and didn’t want to just throw them in the freezer again, so I tried this recipe. It turned out fabulously! Even my non-paleo friends loved it. Thanks for the recipe!!! It’s definitely one of my favorites now!
Paula, so glad to hear this is one of your favorites!
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.
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.
So glad to hear this was a winner Cassandra!
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.
So glad you liked it Stuart!
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!
You’re welcome Nicole!
I look forward to making this chocolate cake it sounds delicious !!!
Hi there Elana,
Thanks for this recipe!
Tried it this morning, wondering if it’s supposed to have a mousse-like texture…?
oh dear, how daft of me! i just re-read the recipe and saw the mousse-like statement. doh. sorry!
Kim Purcell says
Just what I was looking for! Can’t wait to try this yummy recipe!
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.
Hisham Soliman says
I love any recipe with bananas so I can’t wait to go home and make this right away.