Eggless Banana Carrot Chocolate Cake with Buttermilk Vanilla Bean Glaze

Too long, too many! Yep too long a name and too many ingredients! Was it worth it?

Totally, chocolate-y, yummly!

Eggless Chocolate Carrot Banana Cake with Buttermilk Vanilla Bean Glaze

Eggless Chocolate Carrot Banana Cake with Buttermilk Vanilla Bean Glaze

Many a times, I bake or cook to finish the leftover. And many a times I don’t!

This is one time wherein I wanted to use up half-a-dozen frozen Bananas. I managed only 4.5 but my freezer is feeling lighter already! Carrots were specially bought for this cake.

Eggless Chocolate Carrot Banana Cake with Buttermilk Vanilla Bean Glaze

Eggless Chocolate Carrot Banana Cake with Buttermilk Vanilla Bean Glaze

Buttermilk was freshly made and begging to be used up in a novel way – Buttermilk Glaze? Finger-licking yum!

Eggless Chocolate Carrot Banana Cake with Buttermilk Vanilla Bean Glaze

Eggless Chocolate Carrot Banana Cake with Buttermilk Vanilla Bean Glaze

Vanilla Beans have been sealed in a test tube and forgotten in a hidden corner. I finally brought them out too!

Eggless Chocolate Carrot Banana Cake with Buttermilk Vanilla Bean Glaze

Eggless Chocolate Carrot Banana Cake with Buttermilk Vanilla Bean Glaze

All in all a very healthy and different ingredients come together for this cake.

My daughter literally gobbled it up and couldn’t wait for the slices to be cut. To mention she is only 18 months old.

Eggless Chocolate Carrot Banana Cake with Buttermilk Vanilla Bean Glaze

Eggless Chocolate Carrot Banana Cake with Buttermilk Vanilla Bean Glaze

The cake was dense, moist and truly yum with a glass of milk or as a big slice like V!

There were only few changes I made to the cake – I added 1 Tbsp of coffee to bring out the chocolate flavour more, used 4.5 bananas and baked in a bigger pan than original recipe.

Eggless Banana Carrot Chocolate Cake with Buttermilk Vanilla Bean Glaze

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 8 inch cake

Serving Size: 7-8 slices

Eggless Banana Carrot Chocolate Cake with Buttermilk Vanilla Bean Glaze

A healthy cake with goodness of Vitamins - Bananas & Carrots. And eggless too. It can be easily converted to Dairy-free or Vegan.

Ingredients

    For the Cake:
  • 41/2 - Bananas, medium sized, mashed
  • 1 Cup - Carrots, chopped
  • 1¾ Cups - All Purpose Flour
  • ¾ cup - Powdered Sugar
  • ½ tsp - Baking Powder
  • 1 tsp - Baking Soda
  • ¾ Cup - Cocoa Powder
  • 1 Tbsp - Coffee Powder (optional)
  • 1 Cup - Milk
  • ½ Cup - Oil
  • 1 tsp - Vanilla Extract
  • a pinch of salt
  • For the Buttermilk Vanilla Bean Glaze:
  • 1/3 Cup - Buttermilk, fresh home-made
  • 1/4 Cup - Sugar, granulated
  • 1 tsp - Butter, unsalted
  • 2 tsp - Cornstarch
  • 1/8 tsp - Baking Soda
  • 1 Vanilla Bean (optional)

Instructions

    For the Cake:
  1. Grease and prepare an 8 inch round pan. Preheat the oven to 180 C.
  2. Sieve the flour, salt, cocoa powder, coffee, baking powder and baking soda together.
  3. Puree the bananas and carrot together in a blender. Add milk, oil and vanilla.
  4. Now add sugar to this liquid mixture and mix well.
  5. Add the wet mixture to the dry ingredients. Incorporate well and uniformly.
  6. Pour into the prepared pan.
  7. Bake in a preheated oven at 180 C for 50-55 minutes or until done.
  8. Allow the cake to cool in the pan for 10 minutes. Then de-mold and allow to cool completely on the rack.
  9. For the Buttermilk Vanilla Bean Glaze:
  10. Combine all the ingredients except vanilla bean in a thick bottom small pan. On medium heat, bring to boil. Cook for a minute or until thick, stirring constantly. Remove from heat.
  11. Scrape the vanilla bean and add the seeds to the glaze. Allow to stand for another minute.
  12. Pour over the cooled cake. Slice and enjoy.

Cake loosely adapted from Dassana

Glaze loosely adapted from Cooking Light

You can use only 4 bananas as given in original recipe.

Substitute powdered sugar for demerara sugar.

Substitute milk for water for dairy-free version.

Substitute oil for butter for dairy-free version.

http://lemoninginger.com/2013/11/18/eggless-banana-carrot-chocolate-cake-buttermilk-vanilla-bean-glaze/

Sending this Banana Chocolate Cake to -

  1. Bake Fest # 25 hosted by Vardhini
  2. Foodabulous Fest Event organized by Simply Tadka
  3. Cakes Mela

Comments

  1. Nutritious stuff I say!

  2. Wow! Looks amazing, and also as healthy as a cake can get, I guess! Nice clicks :)

  3. Great in details! Love to try one soon (looks yummy) :D

  4. This cake look so fantastic and delicious, Thanks for sharing, please fulfull eligibility criteria for giveaway

  5. Hi Deepali,

    I just tried baking this cake. I haven’t cut it yet but sadly there are cracks on top of the cake. Any idea why that happened?

    Thanks,
    Pree

    • Hi Pree.

      If you see my images, there are cracks even on my cake. I am fine with them when I plan to frost or glaze them.

      However, it sometimes indicates that the oven temp was a bit high and the top cooked faster than rest of the cake. So next time try baking them at a lower temp. Also I bake my cakes in convection oven and sometimes the temp varies from oven to oven.

      Hope this helps. Do let me know how you found the taste. :)

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