Delicious Banana Cake with Coconut Frosting - healthy and vegan
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5 from 1 vote

Healthy & Vegan Banana Cake with Coconut Frosting

Prep Time1 hr
Cook Time1 hr
Cooling Time2 hrs


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)


Cake Base:

  • 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.

Pudding Filling:

  • 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.


- You can use any kind of non dairy milk, instead of almond.
- Instead of maple syrup you can use agave syrup.
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