Eggless Chocolate Banana Cake | Using Wheat flour and Jaggery

                                                       “It has been long you have not blogged a cake recipe”, declared the husband. My last one was this rose flavored Jaggery cake and though there was this easy Chocolate Jaggery Brownie which I posted last month, he felt it had been very long. Okay! Maybe he was craving for some cakes. 😉 So I asked him to look for some good recipes and who knew he would find this gem of a chocolate cake. Made with jaggery, wheat flour and banana, this cake is the healthiest chocolate cake you can ever bake and no doubt the yummiest as well!

                                                      We have now officially stopped baking with sugar too after our ban on maida cakes. When cakes with wheat flour and jaggery can turn out so good, why simply go unhealthy for no reason. This cake turns out moist and the banana contributes to the fluffiness and sweetness. I also tried the easy frosting mentioned in the original recipe and it came out excellent. Never knew making frosting is this easy. 

                                                     My hubby could not stop praising me on how good the cake has turned out while I could not stop thanking him for finding such an excellent recipe. Meanwhile Miss A could not stop devouring the “cako”, as she calls it.
                                                       This is a healthy dessert idea for toddlers who love chocolate (who doesn’t?). You can also make it ahead and refrigerate. That sets the frosting and firms up the cake. You can also give it as a treat in your kid’s lunch box. They will love it. So do try and you will definitely make again and again. Happy and Healthy Cooking!

More eggless, healthy cake recipes: Rose flavored Jaggery cake
Rava Banana Cake/ Semolina cake
Dates Carrot cake
More recipes with Banana: Mangalore Buns | using wheat flour
Mango Banana Yogurt Gelato
Jaggery Banana Sheera

Health Benefits of Jaggery: Ability to cleanse the body, Acts as a digestive agent, Provides good amounts of minerals, Healthy substitute for sugar..

Health Benefits of Wheat: Since they are low in fat and high on fiber, they have been linked to reduce weight, the risks of stroke, type 2 diabetes, certain cancers and other health problems.. Substitute refined flour with whole wheat in your diet and see the positive health changes you will undergo…


Ingredients: {Makes 10 to 12 slices in a loaf pan of size 7.5 inches in length and 2.5 inches in height}

Adapted from: Indian healthy recipes

For the cake:
Dry Ingredients-
1 Cup Wheat flour/ Atta (mine is Shaktibhog brand)
1/3 Cup unsweetened Cocoa powder (mine is Hershey’s brand)
3/4 tsp Baking soda

Wet Ingredients-
3/4 Cup grated Jaggery (can be substituted with brown sugar)
3/4 Cup Water
1/2 Cup Banana Puree (I got from pureeing one large over ripe banana)
1/4 Cup melted Butter (Got by melting 50 g butter)
1 tsp Vinegar
1/2 tsp Vanilla essence

For the chocolate frosting:
1/2 Cup Milk
1 Tbsp Cocoa powder
2 Tbsp Sugar
2 Tbsp Butter
1/2 tsp Vanilla essence

1. Sieve wheat flour, cocoa powder and baking soda. Mix the flours well using a fork. Keep aside.

2. Melt the 3/4 Cup Jaggery in 3/4 Cup water. Sieve and add to a large mixing bowl. Do NOT cool it. The Jaggery water needs to be hot.

3. Add banana puree, melted butter, vinegar and vanilla essence. Mix well using a whisk.

4. Preheat the oven at 180 C for 10 minutes. Also line a loaf pan or cake pan with parchment paper or grease well with butter. My loaf pan of size 7.5 inches in length and 2.5 inches in height. If using a larger pan, you can easily double the ingredients.
Note:You can also grease the pan with butter and line the parchment paper so that the paper remains in place when the batter is poured.

5. Add the flour mixture to this in parts and mix with a whisk till both the mixtures blend. Do NOT over mix the batter.

6. Pour this batter onto the cake pan and spread well using a spatula.

7. Bake at 180 C for 30- 35 minutes. Mine got done at exactly 30 minutes. To check if done, poke a toothpick in the center of the cake and see if it comes out clear.
Note: Do NOT open the oven door before 25 minutes into baking time.

8. While the cake is baking, prepare the frosting. Mix milk, cocoa powder and sugar in a bowl. Whisk to ensure that there are no lumps.

9. Now pour onto a pan  and keep stirring on medium flame till it thickens.

10.When it thickens so much that it coats the back of a spoon. add butter and vanilla essence. Cook for another two minutes.

11. Important step: Allow both the cake and frosting to cool completely.

12. Invert the cake onto a plate. Remove the parchment paper and spread the frosting over the cake evenly on all sides.

Slice and serve.

Notes: Leftovers can be refrigerated. Tastes even better when refrigerated. The frosting sets after refrigeration and tastes delicious!

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!

7 thoughts on “Eggless Chocolate Banana Cake | Using Wheat flour and Jaggery”

  • Hi Mitha,
    With all the excitement and enthusiasm I tried this recipe today and followed the steps by each word but unfortunately my cake turned out to be quite dense:(
    I have never baked a wheat flour + eggless cake earlier so not sure if that's the texture it is supposed to be? I mean is no maida and no egg cake not as soft as the regular ones?

  • Hello, I am sorry that your cake came out the texture you did not expect it to be. Yes, wheat flour cakes are denser than regular cakes but still they are soft for sure. I keep making this cake always for family and friends and it comes out soft every time. Many readers have tried and got wonderful results too. The reasons your cake came out dense can be many but I want you to check few things:
    * Is your baking soda fresh or has crossed expiry?
    * Was your oven hot when you placed the cake inside?
    * Did it bake for more than 35 mins? Baking too long can cause the cake to become extra dense.
    * How was the cake batter? Was it very dense? If your batter was dense, next time try adding a couple of tablespoons more of water so the batter becomes spreadable and thus the cake turning less dense.
    Hope you do not get disappointed and try again. This is just your first try towards healthy baking and hope many more trials are on the way and they get successful. All the best! 🙂

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