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This swirly healthy chocolate banana cake is delicious, ooey, gooey and totally grain-free, dairy-free, paleo and vegan! Since there are no eggs, the center will be a bit gooey while the top will be more crispy.
Healthy Swirly Chocolate Banana Cake (Paleo & Vegan):
Healthy Swirly Chocolate Banana Cake (Paleo & Vegan)
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
This swirly healthy chocolate banana cake is delicious, ooey, gooey and totally grain-free, dairy-free, paleo and vegan!
Course: Dessert
Cuisine: American, Paleo, Vegan
Servings: 8
Calories: 367 kcal
Ingredients
Cake:
- 2 ripe bananas
- 1 1/4 cup almond flour
- 1/2 cup coconut flour
- 1/2 tsp salt
- 2 tsp baking soda
- 1/4 cup ground flax seeds mixed with 1/4 cup warm water
- 1/3 cup coconut oil
- 1/3 cup coconut milk
- 1 tsp apple cider vinegar
Chocolate swirl:
- 1/2 cup cacao powder
- 1/4 cup coconut sugar or honey or maple syrup
- 1/4 cup coconut oil
Instructions
- Pre-heat the oven to 350°. Mash up the bananas or process in a food processor until smooth. In a separate bowl mix the ground flax seeds and warm water and let sit for a few minutes until it gels.
- Add remaining ingredients to food processor or mix together in a bowl, make sure to add the gelled flax and water.
- In a double boiler, melt the coconut oil and add the cacao and sweetener until well blended. Turn off the heat.
Pour the banana mixture into a 5x9 inch loaf pan. Use a silicone spatula to smooth it out evenly. Carefully drizzle the chocolate mixture like in the photo above. Then use a butter knife or skewer to drag up and down to create a design in the cake.
- Put the cake in the oven and bake for 25-35 minutes. Remember this is a gooey moist cake, since there are no eggs, the center will be a bit gooey while the top will be more crispy.
Nutrition Facts
Healthy Swirly Chocolate Banana Cake (Paleo & Vegan)
Amount Per Serving
Calories 367 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 17g 85%
Sodium 489mg 20%
Potassium 248mg 7%
Total Carbohydrates 23g 8%
Dietary Fiber 8g 32%
Sugars 8g
Protein 7g 14%
Vitamin A 0.4%
Vitamin C 3.1%
Calcium 6%
Iron 12.6%
* Percent Daily Values are based on a 2000 calorie diet.
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This looks delish! I’m assuming the flax seeds are a sub for eggs, and am wondering how many eggs is that-since I do eat them? Can’t wait to make this tonight with my 3yo 🙂
Thanks!
You could try using 2-3 eggs, but it might not be as “gooey”, it might be more cakey, which would probably be good too!
3 eggs worked perfect for me, thanks!
hello
what would you substitute the almond flour for if someone had an allergy??
Can I do this with pumpkin instead? Allergic to bananas. Would I have to add sugar?
Hey,
I can’t have eggs, flax or chia seeds. I have found a few egg substitutions, but have you tried any and if so, which ones have worked??
Are you able to have psyllium husk powder? It works fab as an egg replacer, same method as chia and flax seeds. Hubby’s mum also used to use golden syrup, but it binds a lot less.