Dairy and Egg-Free Macrobiotic Banana Cake

Dairy and Egg-Free Macrobiotic Banana Cake

These cakes are loved by children; they're gently sweet and moist from the mashed banana. I made these food allergen-free macrobiotic cakes by not using eggs or dairy products.


Cake flour (preferably unbleached flour.)
100 g
Raw almond powder
50 g
Coarsely ground rye flour (If you don't have any, substitute this amount of cake flour)
50 g
Baking powder
1 teaspoon
Soy milk
150 ml
Maple syrup
50-80 g
Any mildly flavored oil
2 tablespoons
Carob powder (if you don't have any, substitute with two tablespoons of cocoa powder and 2 tablespoons of cake flour)
3 tablespoons


1. Mash the banana roughly. It should be a bit chunky, as shown in the photo.
2. Mix all of the wet ingredients together with the banana.
3. Next add in the dry ingredients and gently mix with a spatula; don't mix it too much.
4. Pour into cups or a baking mold and bake for 30 minutes at 180℃. Then they're done! They are delicious either hot or cool.

Story Behind this Recipe

This banana cake is a popular snack in my home.