Description
This eggless banana cake is a light and fluffy olive oil-based cake, made without eggs or dairy. It’s topped with sliced almonds that toast beautifully in the oven and finished with a generous dusting of powdered sugar—perfect for a simple and wholesome treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 cup raw cashews (soaked in hot water for 20 minutes)
- 1 cup water
- 1 Tbsp lemon juice (or apple cider vinegar)
- 1 cup mashed banana (from 2–3 bananas)
- 1/2 cup olive oil
- 1 Tbsp vanilla extract
- 1 tsp almond extract (optional)
- 1/2 cup raw sliced almonds
- Powdered sugar, for serving
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch round springform pan with parchment paper and lightly oil the paper and pan sides.
- Prepare the cashew cream: Soak cashews in hot water for 20 minutes, then drain. Blend with 1 cup water until smooth and creamy. Measure out 1 cup of cream for the recipe.
- In a medium bowl, whisk together all dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, mix the wet ingredients: 1 cup cashew cream, mashed banana, olive oil, lemon juice, vanilla extract, and almond extract (if using).
- Combine wet and dry mixtures. Fold gently with a spatula until just combined—do not overmix.
- Pour batter into the prepared pan. Sprinkle the sliced almonds on top and press them lightly into the batter.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
- Cool in the pan on a wire rack. Run a butter knife around the edge before releasing the springform. Cool completely before slicing.
- Dust with powdered sugar before serving.
Notes
- Do not overmix the batter to maintain a light texture.
- Leftover cashew cream can be used in coffee or smoothies.
- The almond extract is optional but adds great flavor depth.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 290
- Sugar: 18g
- Sodium: 270mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
