Need a tasty dessert that is suitable for little kids and for adults? Or just looking for a delicious and healthy cake recipe to satisfy your sweet tooth with less guilt? This Banana Cake with Coconut Frosting has a wonderful texture and taste, even though it is made without refined sugar, eggs and dairy.
Why Vegan & Healthy Banana Cake
I wanted to find out if a banana cake made with just healthy, plant based ingredients, can be as scrumptious as a non vegan dessert. My experiment was more than successful! The layers of this cake are moist and tasty. The frosting is nice and fluffy. The whole cake is just wonderful! It is hard to believe it is actually good for you and even toddlers can eat it!
What you need for this Banana Cake with Coconut Frosting
As mentioned, this cake is vegan and contains only products, considered as healthy. So no margarine, no refined sugar or all purpose flour. Here is the list of all needed ingredients:
- Ground flax seeds + water – this is the eggs substitute
- Maple syrup
- Whole grain spelt flour
- Extra virgin olive oil
- Coconut flour
- Coconut cream
- Baking powder
- Non dairy milk (for example almond or soy)
- Turmeric powder
- Orange juice
From these ingredients you will prepare the cake base, the frosting and the pudding filling which goes between the layers.
How to make the Banana Cake with Coconut Frosting
- First you need to prepare the batter for the cake base and bake it. It is really easy, just a matter of combining dry and wet ingredients and mixing gently with a spatula.
- After baking the base and cooling it, you will need to cut it in 2 or 3 layers and frost it. The banana pudding is easy to make on the stove and the frosting is really quick: just whip the coconut cream together with the maple syrup.
- The decoration is up to your choice. If you use fresh bananas, make sure you slice them right before serving to avoid change in colour.
If you like bananas, check out some of my other recipes with this fruit! Most of them are particularly useful when you are wondering what to do with ripe bananas:
If you made this recipe, I would be happy to see the result in Instagram: tag @daniscookings and hashtag it #daniscookings
Healthy & Vegan Banana Cake with Coconut Frosting
For the cake base:
- 3 tbs ground flax seeds
- 1/2 cup water, (110 ml)
- 1 3/4 cups spelt flour, (200 g)
- 1/4 cup coconut flour, (30 g)
- 7/8 cup almond milk, (200 ml)
- 2 medium bananas
- 1/4 cup maple syrup, (70 g)
- 2,5 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon turmeric powder
- 1/3 cup olive oil, extra virgin (75 ml)
For the pudding filling:
- 1 medium banana
- 1 tbs maple syrup, (20 g)
- juice of 1/2 orange
- 1 teaspoon cornstarch
For the frosting:
- 2 tbs maple syrup, (40 g)
- 1 can coconut cream, cold (14 fl. oz./400 ml)
- Soak the flax seeds in the water for 5-10 minutes. This mixture will be your egg substitute.
- Preheat oven to 180 degrees C (350 degrees F).
- Line a 17-18 cm cake pan with a circle of baking paper. Grease well the pan.
- In a medium bowl combine spelt flour, coconut flour and baking powder.
- Using a fork mash the bananas until they become almost like a puree. Add oil, turmeric, maple syrup and vanilla extract and whisk well, until combined. Transfer the mixture to a large bowl and add the soaked flax seeds. Whisk thoroughly for 4-5 minutes until almost smooth.
- Gradually add the dry ingredients, alternating with the almond milk. Mix gently with a spatula, until absorbed.
- Transfer the batter into the prepared cake pan. Bake for 45-50 minutes or until a wooden skewer inserted in the centre comes out clean.
- Let the cake cool until room temperature before assembling it.
- Combine cornstarch with about half of the orange juice. Stir well, until fully dissolved.
- Mash the banana and combine it with the maple syrup and the rest of the orange juice in a small saucepan over medium heat. When it starts simmering, lower the heat and add the dissolved cornstarch. Stir well for 1 minute, until the mixture starts thickening. Remove from heat and let cool until room temperature.
- Spoon the coconut cream (refrigerated for at least 6 hourinto a large mixing bowl. Remove any liquid that might remain in the can. Don’t discard it: it is good to drink or add to smoothies!
- Add maple syrup to the bowl. Using an electric mixer beat together the coconut cream and maple syrup at a high speed for 2-3 minutes, until fluffy and creamy.
To assemble the cake:
- Using a long serrated knife cut the cake base horizontally into two or three equal layers. Place one layer on a serving plate and cover it with half of the banana pudding. Add some frosting in the middle. Continue the process with the remaining two layers. Leave about 1/2 of the frosting for the top and the sides of the cake. Use a metal spatula to smoothen the top.
- Decorate as desired. My cake was decorated with fresh banana slices, shredded coconut mixed with turmeric powder and roasted coconut flakes.
- Instead of maple syrup you can use agave syrup.