MIP Recipe #5: Any Fruit Chocolate Cake

Guys, we are on to recipe #5 of My Imperfect Pantry: Any Fruit Chocolate Cake. I basically want this cake to be as flexible as possible so that you can use up those overripe fruits that are just sitting in the kitchen

So, appropriately, the next wasted-food spotlight is fruit. Any fruit that is not round enough, sweet enough, firm enough, always seems to be neglected and eventually thrown out. This recipe embraces the imperfect, creating an awesome cake!

What makes this cake the best is using a mixture of fruits. It makes for the best flavors. If you think it would match, add some cinnamon, raisins, chocolate chips, etc.

Let’s look at some recipe tips:

If you plan on using applesauce, I have this recipe: One-ingredient Applesauce.


All purpose flour works the best here because whole wheat would make the cake too dense. You could do a mix of the two, but I wouldn’t recommend replacing all the all purpose with whole wheat.

For cocoa powder, if you can, find a good brand because there is a slight difference in flavors. I used the Anthony’s brand.

For the banana, in place of it, you could use pumpkin puree, sweet potato puree, applesauce, etc. For the grated apple, feel free to use carrots, zucchini, squash, pears, persimmons, etc. Anything that you can grate and it adds a bit of moisture, you are good with!

I used red bean paste for the filling/frosting, but feel free to use whatever you want. Here is my recipe for red bean paste if you’d like to use it.

5 Word Summary:






If you love cake, check these recipes out!

Blood Orange Upside Down Cake

Banana Cake w/ Homemade Peanut Milk

Chinese Date Cake (6 ingredients)

Apple Polenta Cake

Any Fruit Chocolate Cake

This cake is super easy to make and makes for the best-textured layer cake. You can put any filling with this! Also, this recipe is vegan, dairy-free, and oil-free.
Course Dessert
Cuisine American
Keyword apple, banana, chocolate, dairy-free, mip, oil-free, vegan
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 1 cake
Calories 250 kcal


  • 1 medium overripe banana 1
  • 2 tbsp ground flaxseed
  • 1 cup non dairy milk 2
  • 1 tsp vanilla extract
  • 3/4 cup granulated sugar 3
  • 2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 apple grated 4


  1. Preheat oven to 350 degrees F. Grease two cake pans with oil. Set aside.
  2. Mash the banana or use any fruit puree (see notes). Combine with the non dairy milk, ground flaxseed, vanilla extract, and sugar.
  3. In a large bowl, combine all the dry ingredients: all purpose flour, cocoa powder, baking soda, and salt.
  4. Combine the wet and dry ingredients and mix just to combine. DO NOT over mix. Then squeeze the juice out of the apple (or whatever fruit you decide to use) and fold in the grated apple. Add a little bit of the juice if you need more moisture. Otherwise you can drink the juice you squeeze out 🙂
  5. The batter should be sticky and relatively thick. Divide equally between both pans. Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
  6. Then, cut the rounded tops off and each cake can be split into however many layers you'd like. I did a total of 4 layers.
  7. Frost with whatever you'd like. I filled my cake with red bean paste. I linked my recipe down below. Dust with powdered sugar and you are good to go!

Recipe Notes

  1. You could also use pumpkin puree, sweet potato puree, carrot puree, or applesauce. You will need to add another tablespoon of ground flaxseed if you use these.
  2. I used cashew milk, but soy, almond, rice, coconut, cows, etc. all work.
  3. I used organic cane sugar but coconut, brown, white, etc. all work.
  4. I like apples for sweetness, but any fruit or veggie that grates well will work: carrots, zucchini, squash, pears, persimmons, etc.

Red Bean Paste recipe

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