Chocolate cake (egg- and dairy-free)

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Serves: 0

By juliepooley

(3 Votes) 5


  • 2 tsp vanilla extract

  • 3 tsp baking powder

  • 30g cocoa powder

  • 145g soft brown sugar

  • 1/4 pints sunflower oil

  • 1/2 pints water

  • 2 ripe bananas

  • 160g plain flour


  1. Whisk together the bananas, water, sugar, oil and vanilla.
  2. Mix in the dry ingredients.
  3. You can now either split between two sandwich tins or put mixture into cup cake cases.
  4. If you do the larger cakes then cook at 160 (fan) for 40 mins.
  5. The smaller cakes will probably take 20 minutes but check one first.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Vegetarian

  • Cake/Dessert

  • Kids can help

  • Make Ahead

  • Can Freeze

  • banana

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Your comments

  • CarolinaLou 22/09/13 20:53

    Partner and I made this cake for a my daughter's birthday party. It was so awful - partner still not over the embarrassment. Yes it is flat - with the texture of a flipflop. If you want to use up over-ripe bananas, there are so many other lovely banana cake recipes out there.

  • Definitelynomore 04/09/13 19:51

    This is really tasty, if a little flat, but as other reviewers have pointed out, I think it will work with a bit of filling and sandwiched together.

  • OhFuck 22/04/10 14:29

    Lovely and moist and a great way to use up the overripe bananas when i had no eggs or milk!

  • Carmenere 07/10/08 22:38

    This is a great recipe, I made the cake as opposed to the cup cakes and I suspect the tins I used were too big as it was very flat BUT the flavour and texture was great. I sandwiched it with chocolate flavoured creme fraiche and it worked well.

  • juliepooley 27/01/08 21:31

    My youngest has many allergies, including aggs and dairy. This recipe has been a great find for parties etc. Hope that it is some use.