An easy recipe for a vegan, sugar-free banana cake. This healthy eggless banana cake is perfect for babies, children and allergy sufferers and tastes super moist and soft.
A vegan, eggless and sugar-free banana cake - can this really be tasty?
And even more so if you do not use refined sugar, but alternative sweeteners such as honey, agave syrup, coconut blossom sugar, or rice syrup? The answer is yes, this healthy banana cake tastes good!
I had developed the recipe as a birthday cake for our son's 1st birthday. And maybe there are parents among you who are also looking for inspiration for an eggless and sugar-free baby cake. Or adults who - without any offspring 😉 - want a vegan banana cake recipe that is not entirely over-sweetened.
Taste and Occasion
Incredibly delicious classic: this fluffy bee sting made from yeast dough is filled with a custard cream, but it also tastes great without the filling as an especially quick alternative.
As this cake has no sugar, eggs, or butter, it tastes a bit different than a "normal" version. It doesn't look as wonderfully pretty, but it's really moist, sweet, and tasty (if you don't mind a soggy, compact, nicely moist cake).
Before someone gets me wrong: I don't think you should forbid sugar to small children, deny them a bite of cake or cookie. But as long as they don't know all this, and accordingly don't miss anything, I think it should be allowed to eat a little bit healthier. Our son would have loved to lay down in his first birthday cake. And I mean that literally 🙂 .
The fact that the result is also a rather low-fat banana cake is somewhat coincidental. Small children need good fats, but the ripe bananas and applesauce have already easily brought a lot of moisture into the dough.
Since small children unfortunately often suffer from allergies, the basic recipe is a dairy-free and egg-free banana cake. Non-vegans can use normal cow's milk instead of vegetable milk such as oat milk and butter instead of the coconut oil. Then, however, you need to use somewhat more butter (approx. 30 gram).
How to make the Sugar-free Banana Cake
The cream instead of butter in the dough makes the cake particularly light, fluffy, and airy. The recipe is also suitable for lemon cakes, marble cakes, and Co.
Before you get started, preheat the oven to 350°F / 175°C degrees. Grease a small springform pan (7-8 in) and dust it with flour, or line the pan with baking paper. After the preparation is done, puree the very ripe bananas to purée with a hand blender or a mixer.
Mix it well with applesauce, milk, coconut oil, and vanilla so that there are no more pieces in the mixture. Then, mix flour, baking powder, cinnamon, and salt and gradually stir into the banana cream.
For the next step, halve the dough and stir in one half with additional cocoa and milk.
To make the cake's zebra pattern, put a few tablespoons of dough in the middle of the cake. Put some darker dough on the light-colored dough, then light-colored dough again, etc. This way, the dough runs outwards in the mold and creates the marble pattern. Bake the banana cake for about 35 minutes, take it out of the form and let it cool down.
If you want the optional frosting, stir the cream cheese with a hand mixer until smooth. Add just so much fruit puree that the cream is slightly sweet. Finally, spread the frosting on the cake. And just like that, you get your healthier version of a regular banana cake.
Children especially like the zebra pattern of this eggless banana cake. The healthy banana cake becomes more festive when it is topped with frosting as shown in the third photo. Of course, none with 500 grams of powdered sugar, as is often suggested in baking books…
I simply mixed cream cheese with applesauce and spread it over the cake. This was perfect for mashing around. So for the babies 😉 .
Healthy Banana Cake (no sugar, no eggs)
- 3 bananas , very ripe; about 400 grams with peel
- 150 grams (½ cups) applesauce , sugar-free; best homemade
- 100 milliliters (½ cups) oat milk , or other milk
- 1 pinch ground vanilla powder
- 1 tablespoon coconut oil , about 20 g; alternatively 30 g butter
- 200 grams (1 ¾ cups) spelt flour type 630
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 pinch salt
For the cocoa dough additionally
- 1 tablespoon baking cocoa
- 1 teaspoon oat milk
For the optional frosting
- 200 grams (1 cup) cream cheese , I have taken 15% fat
- 2 tablespoons applesauce, or banana puree; quantity as required
- Preheat oven to 350°F / 175°C. Grease a small springform pan (18-20 cm) and dust with flour or line with baking paper.
- Puree the very ripe bananas to purée with a hand blender or a mixer. Mix well with applesauce, milk, coconut oil and vanilla so that there are no more pieces in the mixture.
- Mix flour, baking powder, cinnamon and salt and gradually stir into the banana cream. Halve the dough and stir in one half with additional cocoa and milk.
- For the cake's zebra pattern, put a few tablespoons of dough in the middle of the cake, put some darker dough on the light-colored dough, then light-colored dough again, etc. This way the dough runs outwards in the mould and creates the marble pattern. Bake the cake for about 35 minutes, take it out of the form and let it cool down.
- For the optional frosting, stir the cream cheese with a hand mixer until smooth and add so much fruit puree that the cream is slightly sweet. Spread on the cake.
I hope you like my healthy birthday cake recipe for toddlers. By the way: My butter-free and sugar-free apple-carrot cake goes in a similar direction.
If you are looking for a classic American moist Banana Bread I would recommend you my best ever Banana Bread recipe. The Bread is soft and fruity with a slight taste of caramel.
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