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.
Servings: 8 inch round cake
Ingredients
for the cake
- 4½ bananas medium sized, mashed
- 1 cup carrots chopped
- 1¾ cup all purpose flour
- ¾ cup sugar powdered
- ½ tsp baking powder
- 1 tsp baking soda
- ¾ cup cocoa powder unsweetened
- 1 tbsp coffee powder optional
- 1 cup milk
- ½ cup olive oil
- 1 tsp vanilla extract
- a pinch of salt
for the buttermilk vanilla bean glaze
- ⅓ cup buttermilk fresh homemade
- ¼ cup sugar granulated
- 1 tsp butter unsalted
- 2 tsp cornstarch
- ⅛ tsp baking soda
- 1 vanilla bean optional
Instructions
for the cake
- Grease and prepare an 8 inch round pan. Preheat the oven to 180 °C.
- Sieve the flour, salt, cocoa powder, coffee, baking powder and baking soda together.
- Puree the bananas and carrot together in a blender. Add milk, oil and vanilla.
- Now add sugar to this liquid mixture and mix well.
- Add the wet mixture to the dry ingredients. Incorporate well and uniformly.
- Pour into the prepared pan.
- Bake in a preheated oven at 180 °C for 50-55 minutes or until done.
- Allow the cake to cool in the pan for 10 minutes. Then de-mold and allow to cool completely on the rack.
for the buttermilk vanilla bean glaze
- 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.
- Scrape the vanilla bean and add the seeds to the glaze. Allow to stand for another minute.
- Pour over the cooled cake. Slice and enjoy.
Notes
- 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.
- You can make buttermilk at home here.