Eggless Banana Cake

This eggless banana cake is light, fluffy, and naturally dairy-free, making it a perfect treat for those avoiding eggs or animal products. Made with olive oil, warm spices, and a creamy cashew base, this banana cake is topped with nutty sliced almonds that toast beautifully in the oven and finished with a snowy dusting of powdered sugar. It’s a simple yet elegant dessert that’s wholesome and full of flavor.

Why You’ll Love This Recipe

This eggless banana cake is incredibly moist and tender without using any dairy or eggs. The combination of mashed bananas and cashew cream gives the cake its soft texture, while olive oil adds richness. A mix of cinnamon, ginger, and nutmeg brings warm, comforting flavor, and the almond topping adds crunch and visual appeal. It’s easy to make, allergy-friendly, and perfect for tea time, brunch, or an understated dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients:

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon sea salt

• 1 teaspoon ground cinnamon

• 3/4 teaspoon ground ginger

• 1/4 teaspoon nutmeg

Wet Ingredients:

• 1/2 cup raw cashews (soaked in hot water for 20 minutes)

• 1 cup water (for blending with cashews)

• 1 tablespoon lemon juice (or apple cider vinegar)

• 1 cup mashed banana (from 2–3 bananas)

• 1/2 cup olive oil

• 1 tablespoon vanilla extract

• 1 teaspoon almond extract (optional but recommended)

Topping:

• 1/2 cup raw sliced almonds

• Powdered sugar, for serving

Directions

1. Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper and lightly oil the paper and pan sides.

2. Make the cashew cream: Soak cashews in hot water for 20 minutes, then drain. Blend with 1 cup water until smooth and creamy. Reserve any excess.

3. Mix dry ingredients: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

4. Mix wet ingredients: In a separate bowl, combine 1 cup of the cashew cream, mashed banana, olive oil, lemon juice, vanilla extract, and almond extract. Stir to combine.

5. Combine: Pour the wet mixture into the dry ingredients. Use a spatula to gently fold everything together until just combined. Do not overmix.

6. Transfer the batter to the prepared pan. Sprinkle sliced almonds evenly over the top and gently press them into the surface.

7. Bake for 25–30 minutes or until a toothpick inserted in the center comes out with just a few crumbs.

8. Let the cake cool in the pan on a wire rack. Once slightly cooled, run a knife around the edge of the pan and release the springform.

9. Allow to cool completely before dusting with powdered sugar and slicing.

Servings and timing

Servings: 8 slices
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

• Nut-free version: Use oat milk instead of cashew cream and skip the almond topping.

• Gluten-free option: Substitute the flour with a 1:1 gluten-free baking blend.

• Fruit twist: Add chopped dates, raisins, or blueberries to the batter.

• Chocolate banana cake: Fold in 1/2 cup of dairy-free chocolate chips.

• Coconut flavor: Swap olive oil for melted coconut oil and top with shredded coconut instead of almonds.

Storage/Reheating

Store leftover cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container for up to 2 months.
To reheat, microwave a slice for 20–30 seconds or enjoy at room temperature.

FAQs

Can I make this banana cake without cashew cream?

Yes, substitute with 1 cup of dairy-free milk or a plant-based yogurt for a similar moisture level.

Is this cake vegan?

Yes, this cake is completely vegan—free from eggs, dairy, and animal products.

Can I use overripe bananas?

Absolutely! Overripe bananas are ideal as they provide more sweetness and moisture.

Can I bake this in a regular cake pan?

Yes, use a 9-inch round cake pan lined with parchment. Just be sure to grease the sides well.

Why do I need to soak the cashews?

Soaking softens them for blending into a smooth, creamy base that replaces dairy.

What does the almond extract add?

Almond extract enhances the nutty flavor and complements the sliced almond topping beautifully.

How do I know when the cake is done?

A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

Can I skip the sliced almonds on top?

Yes, but they add a lovely crunch and toasty flavor. You could also use chopped walnuts or pecans.

What kind of olive oil should I use?

Use a light or mild olive oil to avoid overpowering the flavor of the cake.

Is this cake sweet?

It’s moderately sweet, balanced by the warm spices and banana. You can reduce the sugar slightly if desired.

Conclusion

This eggless banana cake is the perfect balance of simplicity and indulgence—a naturally sweet, spiced cake with a tender crumb and delightful almond crunch. It’s easy to prepare, allergy-friendly, and makes a beautiful addition to breakfast, brunch, or dessert. Whether you’re baking for a special occasion or just using up ripe bananas, this cake is a must-try.