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Banana Chia Cake
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5 from 2 votes

Whole Wheat Vegan Banana Chia Cake with Crumb Topping

This healthy, melt-in-the-mouth, whole-wheat vegan Banana Chia Cake with Crumb topping is low-fat and guilt-free. Vegan, soy-free, nut-free recipe.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: nut-free, Soy-free, Vegan
Servings: 16 squares
Calories: 135kcal


  • 1 ¼ cup whole wheat pastry flour, use regular whole wheat or durum atta flour if you prefer
  • ¼ cup chia seeds, can substitute with black or white poppy seeds
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg, optional
  • ¼ tsp salt
  • 1 cup applesauce
  • 1 tsp vanilla
  • 2 very ripe bananas, well-mashed
  • 2 tbsp coconut or any other vegetable oil
  • ½ cup sugar
  • For the crumb topping:
  • ¼ cup whole-wheat pastry flour
  • ¼ cup sugar
  • 2 tbsp coconut or other vegetable oil


  • In a bowl, whisk together the flour, baking powder, baking soda, salt and chia seeds.
  • In a larger bowl, whisk together the sugar, oil and applesauce.
  • Add the bananas and vanilla and mix well.
  • Add the flour mixture and mix until everything's moistened and well-mixed.
  • Oil and flour a cake pan. I used a square pan that's 9 X 9 inches but an 8 X 8 inch pan would be perfect too. Or use an 8- or 9-inch round cake pan.
  • Pour the batter into the pan.
  • Prepare the crumb topping by mixing all the ingredients-- the flour, sugar and oil-- together until everything's moistened.
  • Sprinkle the crumb topping evenly over the top of the cake batter.
  • Preheat the oven to 350 degrees Fahrenheit. Place the pan on the center rack and bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Cool on a rack, then cut into squares and eat.


Calories: 135kcal | Protein: 1.7g | Fiber: 2.3g