Banana Chocolate Chip Cake
Prep time
Cook time
Total time
A gluten free vegan cake (dairy free, egg free). Great for all intolerances. Flax eggs are the egg replacement in this recipe, gooey bananas and choc chips add some decadence!
Recipe type: Cake
Serves: 12
  • 180g brown rice (or sorghum or buckwheat) flour
  • 100g unrefined granulated sugar of choice (rapadura, coconut palm, light muscovado)
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 2 eggs / flax egg (see below*)
  • 160ml mild olive oil
  • 1 tsp of vanilla extract
  • 3 ripe bananas - mashed + 1 extra for topping chopped into coins
  • 50-100g 70% dark chocolate chips or pecans
  1. If using a flax egg make it up and let it sit for 15 minutes (see note)
  2. Pre heat the oven to 180° C (fan), Grease and line an 8” round loose bottom cake tin.
  3. Mix together the dry ingredients. In a separate bowl whisk together the flax egg with the oil and vanilla, then stir in the mashed bananas. Mix the wet and dry ingredients together and stir through the chocolate chips.
  4. Tip the batter into the prepared cake tin and bake in the oven for approximately 40 minutes. The cake will feel firm, with a slight give under the pressure of your fingers when done.
  5. Cool in the tin on a wire rack, then remove the cake from the tin.
*Instead of eggs we use flax eggs. Per egg: mix 1Tbs ground flax with 3 Tbs water Mix and let sit (ideally in fridge) for 15 minutes to thicken up. The flax ‘egg’ then becomes your binding agent instead of an egg.
Recipe by Natural Kitchen Adventures at