A delicious and healthy cake recipe that would satisfy your sweet tooth with less guilt! This Vegan Banana Cake with Coconut Frosting has a wonderful texture and taste, even if it is made without refined sugar, eggs and dairy.
What is special about this recipe
I wanted to find out if a banana cake made with 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 kids and toddlers can eat it!
What ingredients you need
As mentioned, this recipe is vegan and calls for ingredients, considered as healthy. So it is made without margarine, refined sugar or all-purpose flour.
Below is the list of all needed ingredients. You will find the required quantities in the recipe card:
- Flax seed meal + 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
With these ingredients you will prepare the cake base, the frosting and the pudding, which is used as a filling between the layers.
- 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.
Check out all the detailed steps in the complete recipe below!
- I always bake the layers the day before assembling the cake which gives them enough time to cool completely.
- To cut the cake base easier and without much crumbs, refrigerate it overnight, wrapped in cling film.
- Whipping the coconut cream might be a challenge sometimes. For some reason every can contains a different ratio of water and solid part. That’s why I recommend you having two cans just in case, even though you may need one only. If the first can you open has enough solid cream and whips well, you won’t need to open the second one.
- Don’t forget to refrigerate the coconut cream at least 6-8 hours before using it!
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:
Healthy & Vegan Banana Cake with Coconut Frosting
For the cake base:
- 3 tablespoon flax seed meal
- ½ cup/ 110 ml water
- 1 ¾ cups/ 200 g whole grain spelt flour
- ¼ cup/ 30 g coconut flour
- ⅞ cup/ 200 ml cup almond milk, or other plant based milk
- 2 medium bananas
- ¼ cup/ 70 g maple syrup
- 2,5 teaspoon baking powder
- 2 teaspoon vanilla extract
- ½ teaspoon turmeric powder
- ⅓ cup/ 75 ml olive oil, extra virgin
For the pudding filling:
- 1 medium banana
- 1 tablespoon maple syrup
- juice of ½ orange
- 1 teaspoon cornstarch
For the frosting:
- 2 tablespoon maple syrup
- 1 can/ 14 fl. oz./400 ml coconut cream, refrigerated for 6-8 hours (see notes)
- 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 ½ 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.
- Even though you normally would need one can coconut cream, I recommend you to get two just in case. The reason is that sometimes the solid part in the can is not enough for a whole cake or it doesn’t whip correctly (not clear why but happened to me and to many readers). If the first can you open is enough for the cake and whips well, you won’t need to open the second one.