Perfect Eggless Banana & Chocolate Cake recipe


  • 250ml water
  • 200g soft brown sugar
  • 75g dark brown muscovado sugar
  • 125g dairy free margarine
  • 35g cocoa powder
  • 1 teaspoon wheat & gluten free baking powder
  • 225g gluten free self raising flour
  • 3 tablespoons ground almonds 
  • 2 medium ripe bananas, mashed
  • 1 teaspoon egg replacer + 1 tablespoon nut milk


  • 45g dairy free margarine
  • 50g caster sugar
  • 40ml water
  • 80g icing sugar
  • 18g cocoa powder


  • Preheat your oven to 180 ºC.  Grease a round baking tray and set aside.
  • In a saucepan add the water, sugars, cocoa powder and baking powder.  Allow to simmer over a low heat.  This should take only 5 minutes.  Set aside and allow to cool until warm.
  • In a large bowl, mix the mashed bananas with the gluten free flour.  Next add the egg replacer mixed with a tablespoon of nut milk.
  • When the chocolate solution is warm to touch, pour into the flour mixture and beat to create a smooth runny texture.
  • Pour into your greased baking tray and bake in the oven for 40 - 45 minutes or until a skewer comes out clean.
  • To prepare the ganache, in a separate saucepan place the margarine, caster sugar and water and allow to simmer.  
  • Sift the cocoa powder and icing sugar then add to the saucepan.  Mix well.
  • Allow to cool, cover and place in the refrigerator for up to 20 minutes.  
  • When the glace is firm enough, beat it with a wooden spoon to soften a bit then coat the cake generously.