Chocolate Banana Applesauce Cake

This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking! Beautifully moist and perfectly decadent, you won’t even miss the frosting!

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This one-bowl Chocolate Banana Applesauce Cake is made without oil, eggs, or butter and is perfect for snacking! Beautifully moist and perfectly decadent, you won't even miss the frosting! // Mom On Timeout


As much as I love banana bread, and believe me, I love it A LOT, sometimes I want something different. Something like this cake for instance.  Incredibly moist and fudgy this cake is almost brownie-like in consistency and texture.  The bold chocolate flavors mingle beautifully with the banana and the gooey pockets of melted chocolate chips are pure heaven.

This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking! |

This cake is perfect for snacking on since it’s made without oil or butter – applesauce only!  I make it in an 8×8 baking dish so there’s just the right amount of cake for a couple of day’s worth of snacks. Or one day if we’re really hungry.

This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking! |

The boys enjoy this cake with a big, cold glass of milk and I have to say that’s my favorite way to indulge as well.

There’s no need to frost this cake either.  It’s perfectly sweet with being overwhelmingly so and the sprinkling of chocolate chips on top of the cake serve as the “frosting”.  I’ve yet to hear a complaint about missing frosting.

This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking! |

The flavors of this cake only get better with time and the cake stays beautifully moist for several days – even up to a week if it happens to last that long.

Next time you have a couple of ripe bananas lying around, try this cake out instead of banana bread. I know you’ll just love it!

This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking! |


Chocolate Banana Applesauce Cake
Serves: 9 servings
  • 2 very ripe bananas
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup applesauce (no sugar added)
  • ⅓ cup water
  • 1 tsp white vinegar
  • 1¼ cups all-purpose flour
  • ¼ cup unsweetened baking cocoa
  • 1 tsp baking soda
  • ¼ tsp salt
  • ⅔ cup semi-sweet chocolate chips, divided
  1. Preheat oven to 350 degrees.
  2. Spray 8x8 baking dish with non-stick cooking spray.
  3. Mash bananas in a medium size bowl.
  4. Stir in sugars, applesauce, water, and vinegar until thoroughly combined.
  5. Stir in flour, cocoa, baking soda and salt just until combined.
  6. Fold in ⅓ cup of chocolate chips.
  7. Pour batter into prepared dish.
  8. Sprinkle remaining chocolate chips on top.
  9. Bake for 33-37 minutes or until toothpick inserted into cake comes out clean.
  10. Let cool, slice and serve.

This one-bowl Chocolate Banana Applesauce Cake is made without oil, eggs, or butter and is perfect for snacking! Beautifully moist and perfectly decadent, you won't even miss the frosting! // Mom On Timeout

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To-Die-For Carrot Cake


No Bake Banana Cream Pudding Cheesecake


Hummingbird Bundt Cake

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  1. Sounds delicious to me! There are days when nothing will suffice but chocolate, and this sounds like a great way to satisfy that craving.
    Thanks for sharing,
    Pieced Pastimes

  2. What an amazing combination and I’m sure it’s going to taste spectacular! I love applesauce, bananas and chocolate, so why not try them together? Great idea!
    Librarian Lavender recently posted..Facts about the writer of Librarian Lavender

  3. That sounds delicious! Love how healthy it is, chocolate cake that is healthy is good enough for breakfast right? :)
    How to Philosophize with Cake recently posted..Vegan peanut butter and jelly sugar cookie sandwiches

  4. Another lovely recipe. Thanks Trish. Have a Wonderful Weekend.

  5. Trish, this recipe looks UNBELIEVABLY moist. I have been dying to use up this applesauce and the bananas sitting on my counter, and especially in an indulgent dessert (too many raw and awesome healthy recipes these days, say what?). Fantastic fantastic fantastic. So glad you shared this, I’m so stoked! Pinned!
    Ala recently posted..Friday Wallflavourites: Edition 7

  6. Crystal says:

    Can’t wait to make this cake. Looks delicious. Love that you made it with applesauce and bananas. Thanks so much!!

  7. I made this tonight and it was wonderful! One note – the unsweetened baking cocoa is missing what type of 1/4 to use (cup, Tbsp, tsp…). I guessed and went with cup and it worked out, but you might want to update the recipe. Thanks for the recipe!

  8. Oh wow! This looks so moist and perfectly chocolatey! I need to make this for sure. Pinned!
    Stephanie @ Back For Seconds recently posted..Black and White Fudge Brownies

  9. Trish this looks so fudgy, rich, decadent and amazing! And it’s vegan AND there’s no oil – amazing! Pinned!

  10. That looks incredible, Trish.
    Amy @Very Culinary recently posted..Chicken Salad Sandwich with Cranberries, Apples, and Pecans

  11. This looks so indulgent, but it’s not bad for you! Love it. I’d love to put some PB chips in there too!
    Mir recently posted..Peanut Butter Cup Stuffed Brownies

  12. Mmmmm those look absolutely incredible! Fantastic recipe :)

    Happy Blogging!
    Happy Valley Chow
    Happy Valley Chow recently posted..Cuban Burger

  13. This cake looks sounds much healthier without sacrificing indulgence, because it sure looks fudgy and delicious! Pinning!
    marcie recently posted..Tropical Mango Pineapple Smoothie

  14. This cake looks fantastic Trish! Love the combo of chocolate and banana especially in a moist and fudgy cake. The applesauce is such a great healthier alternative – and no butter or oil – what an amazing recipe! Pinning :)
    Kelly – Life made Sweeter recently posted..Coconut Pistachio Crusted Tilapia with Mango Salsa

  15. What a perfect post-BBQ treat over the summer. Love these!

  16. Thanks for linking to Create Link Inspire at The Crafty Blog Stalker. You have been featured and pinned! Thank you for sharing.

  17. Christie says:

    Made this tonight and it was super yummy. I don’t like frosting so this was the perfect cake for me!

    • Finally, a comment by someone who actually made this. Wish commenters knew we can see for ourselves that something looks good and just comment after they have tried it.

  18. Cristina Hall says:

    This cake was so good! I made it for some kids plus mine. All four come from completely different backgrounds, and yet thy all loved it! It was very moist and yummy even four days later when we kept it in the fridge, almost better!

  19. Meghann says:

    I made this tonight and it is so good! It tastes like chocolate banana bread to me. It’s my favorite vegan dessert I’ve made so far. YUM!

  20. I’d love to try this with prune puree for that added brownie texture. Thanks for sharing. :-)

  21. Kathy Williams says:

    I made this cake for the 2nd time this morning! Dense, moist, fudgy,and totally satisfying when nothing but chocolate will do! Serve with whipped cream, ice cream or Cool whip and a few raspberries for a beautiful treat!

  22. i love using apple sauce in baking, always makes the product taste so much more softer and fluffier. this looks delicious!
    Thalia @ butter and brioche recently posted..Black Cherry Clafoutis

  23. Lorraine Thompson says:

    This chocolate banana applesauce cake is crazy-delicious! I substituted Hershey’s Special Dark chocolate in place of regular unsweetened cocoa because I prefer dark chocolate. If I didn’t make it myself, I would never have known there weren’t eggs, oil or butter! This is as good as any full fat/high calorie cake I’ve ever made! This recipe is definitely a keeper! **BTW…I did the calorie count and its 191 calories and 1.9 grams of fat….and only 5 Weight Watcher points! Thank you for sharing this great recipe!!

  24. I made this cake instead of my usual end-of-the-week banana bread, and it’s going to be difficult to not make this every week from now on. It was honestly the most delicious chocolate cake I’ve ever made. I substituted vegetable oil for applesauce (only because we didn’t have any!) and baked it in a 9 inch circular pan instead. I’m tempted to make a layer cake with this recipe just because it’s so good…not sure what icing I should use, though!
    Anyways, thank you SO MUCH for this recipe. It’s fantastic!

    • Try this icing. I make it all the time.
      for the frosting
      ¼ c (56g) dark chocolate chips
      2 tbsp (30mL) warm nonfat milk
      ¼ c (60g) plain nonfat Greek yogurt
      2 tbsp (10g) unsweetened cocoa powder, sifted
      2 tbsp (10g) dark cocoa powder (also called “Dutched”), sifted
      4.To prepare the frosting, add the chocolate chips to a microwave-safe bowl. Microwave on HIGH for 20 seconds. Stir and microwave for another 20 seconds. Stir for at least 1 minute, or until the chocolate chips are completely melted. (If necessary, return the bowl to the microwave for an additional 5-10 seconds). Add in the milk, Greek yogurt, and two cocoa powders, and stir until smooth. Spread on top of the cooled brownies, and slice into squares.

  25. This is the 4th time I’ve made this cake in 2 weeks. It’s never lasted longer than the day it’s baked on! A fabulously moist, chocolately treat. As some of my friends are vegan, dairy or gluten intolerant, I use gluten free flour and dairy free chocolate chips. This way everyone can share the same cake. Thank you for posting the recipe.

  26. I just made this and WOW! Exceeded my expectations! Delicious!

  27. I have made this for potlucks, always disappears quickly. I triple the recipe and put them in 2 9×13 pans, it makes a thinner cake but serves more. And then I have a second cake to eat at home or freeze for future date. Its great for my dairy free and egg free guests. I use coconut oil to grease the pans.

  28. Melanie Morin says:

    Just baked it tonight and I really liked it! I’m trying to change my eating habits but have a sweet tooth and that cake satisfied it! Thanks for the recipe :)

  29. Can I use oatmeal flour as a substitute?

  30. Oh this is so good . I had to bake it just a lil longer and of course could not resist eating a piece before it cooled … satisfied my chocolate craving .. will make it again ..

  31. I forgot to ask .. can this be doubled for a 9×13 pan ? Would you make any changes ?

  32. Gosh this cake looks so incredibly moist and scrumptious! :-) I’m drooling!

  33. Just made this yesterday and it was delicious! Boyfriend took a huge slice right when it came out of the oven – so good! Halved the recipe and cut out a little bit of sugar since I find applesauce sweet anyways.

  34. I found this recipe on Pintrest and it was SO perfect. Just what I was looking for!

  35. Michelle says:

    Thank you for sharing this! It is delicious! I love that is is vegan, too, which makes it great for a few friends of mine.

  36. Michelle says:

    P.S. I made this GF by using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Worked great!

  37. Just finished a square with some neopolitan ice cream…. Absolutely incredible!!! Better than a restaurant would do!

  38. I made this a few weeks ago and it turned out AMAZING. Seriously, amazing. I want to make it again but want to know if I could use whole wheat flour this time?! I’m scared to attempt it and ruin it /:
    Rosangel Potenza recently posted..Why You Should Try O Organics Kombucha

    • That’s awesome and yes, you can sub in wheat flour. I would go half all-purpose, half wheat for the first go around and see if you’re okay with the flavor/texture. I find going half and half is the easiest test :)

  39. I made the Chocolate Banana Cake replacing the sugar with stevia. I baked it in 4 oz canning jars and sprinkled each one with chopped nuts. Everyone thought that it was full of fat and sugar! It was a huge hit. The up side of baking in the canning jars is portion control and I can freeze the leftovers and take out one or two as I need them. Thanks for a very satisfying clean dessert recipe. I don’t have any other clean dessert recipe that tastes this good!

  40. Can I omit the vinegar or replace it with something else?

  41. I love chocolate but have never been a fan of chocolate and bananas together in a cake. BUT, this one changed my mind. And, it gets better as it hangs around for a couple of days. The banana flavor gets more subtle and the chocolate gets moist and chewy. A great recipe that I will make over and over again. Thanks for sharing.

  42. In case anyone is curious, this makes 12 muffins perfectly. I cut the baking time to 25 minutes and they were perfect!

  43. I used gluten free flour and it turned out amazing. Has to be an all in one with the xamtham gum included into the flour if you have it. If you can avoid the robin hood brand don’t use that kind it is the worst.

  44. What a wonderful recipe. Super moust and easy. I did not add brow augar because my applesauce was sweet enough. I also baked mine in a 9 x 9 panin my oven for 28 min. Super yummy. I had 2 pieces already and don’t feel guilty. 😊

  45. I just made this cake. It tastes like banana bread. It is yummu but not moist as in the picture. Any idea what i could have done wrong?

  46. Can’t tell you how many times I have mad this cake. My husband had heart surgery two years ago and this is our cake to have aND not feel guilty eating it.

  47. I just made this substituting monk fruit in the raw for the sugar and coconut flour for the AP, and it was an absolute disaster. It’s just a dry, crumbly mess so I can only recommend sticking to the recipe as written. :(

  48. Oh my my my! This cake is unbelievably delicious…thank you so much for sharing this fantastic recipe. It gets even more moist and chocolatey a few days after baking…mmmm…and it freezes like a dream. At 191 calories, I don’t even feel guilty eating a piece…or two. Two BIG thumbs up!!

  49. Trish Allin says:

    I have made this chocolate applesauce banana cake several times and it always turns out moist, chocolately and deliciousl My husband loves it. I make my own applesauce and use 72 % dark chocolate in it. Also, because I make my own almond milk, I have lots of pulp left over from which I make almond flour so I usually substitute 1/2 cup of the flour with this. I use whole wheat flour too, not all purpose. I cut the sugars down to 1/3 cup overall. I realize that I’ve changed from the original recipe but I still think of it as yours with a bit of tweaking.
    Thanks for the wonderful recipe.

  50. I desperately needed to use up an old banana and leftover applesauce so I made this for my office and I’ve never had so many people ask me for a recipe! Couldn’t have been more perfect.

    BTW, if you only have 1 banana you can double the applesauce, which is what I did. I also added cinnamon buttercream frosting. Thanks so much for this recipe!

  51. I just took out it from oven. I baked around an hour and toothpick still came out moist. I guess it can not be dry. Or I’m wrong?

  52. Theresa says:

    Thank you for the recipe, I made this yesterday and it turned out great. Thank you

  53. Rani Sinha says:

    The cake stays moist and the flavor deepens after sitting overnight. I used more cocoa to mask the banana flavor. Also added some cinnamon and a touch of leftover coffee.The texture is nice, not at all gummy, with a satisfying chew. I put the sugar, applesauce, and banana in the microwave, because I felt the banana was on the green side. I wanted to blend the flavors as much as possible before the baking process. This ranks with the King Arthur Cake Pan Cake recipe for outstanding healthful cake. Thank you so much for publishing.

  54. Karen Flamard says:

    I made this cake today, using 1-1 GF flour. It came out beautifully moist and chocolaty. Thanks so much for a healthier, delightful cake!

  55. Hoteamom says:

    Made this yesteday and served it today for brunch for Mother’s Day.

    It was well liked by all, nice healthy cake. I will be making this one again. Thank you!

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