How is the coconut milk frosting made for this cake?

The frosting is made by chilling a can of full-fat coconut milk upside down, then whipping the thick cream layer with vanilla and liquid stevia until thick and fluffy.

What gluten-free flours are used in this Banana Coconut Cake?

This cake uses a blend of millet flour, ground flax seeds, buckwheat flour, and coconut flour to achieve its gluten-free texture.

What gives this cake its natural sweetness and moisture?

The cake gets its natural sweetness from pitted dates blended with boiling water into a paste, combined with ripe bananas for moisture.

Can I prepare this vegan cake ahead of time?

Yes, you can bake the cake layers ahead and allow them to cool completely. Frost the cake just before serving, or store the frosted cake in the refrigerator for about 10 minutes to allow the cream to stiffen.

What kind of oil is used in the Banana Coconut Cake batter?

The cake batter incorporates olive oil, along with apple cider vinegar, to contribute to the cake's texture and moisture.

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Banana Coconut Cake
[Vegan, Gluten-Free]

HE By: Harriet Emily

Author Bio

Easy plant-based recipes, free from wheat and refined sugar. I am the owner of Harriet Emily,... Read More

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A slice of vegan and gluten-free Banana Coconut Cake with a thick layer of whipped coconut cream frosting, garnished with shredded coconut.

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Banana Coconut Cake [Vegan, Gluten-Free]

2721

Dairy Free

This gluten-free banana cake is an amazing treat for all warmer weather occasions. Ripe bananas are the base flavor of a batter made from buckwheat flour, coconut flour, and ground flax seeds, making the cake sweet, sticky, and moist. A layer of whipped coconut cream frosting adds a tropical theme... Read More

Ingredients You Need for Banana Coconut Cake [Vegan, Gluten-Free]

For the Cake:

3/4 cup pitted dates
1/2 cup boiling water
About 3 or 4 peeled bananas
1/3 cup olive oil
1 tablespoon apple cider vinegar
2 tablespoons millet flour
1/4 cup ground flax seeds
1/4 cup buckwheat flour
3 tablespoons coconut flour
1 teaspoon baking powder
1 teaspoon baking soda
Seeds of 1 vanilla pod

For the Frosting:

1 13.5-ounce can full-fat coconut milk
Seeds of 1 vanilla pod
Liquid stevia, to taste

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How to Prepare Banana Coconut Cake [Vegan, Gluten-Free]

Preheat oven to 375°F.
Firstly, add the coconut milk into the freezer upside down an hour before making the cake to cool it quickly. Then, when you’re ready to make the cake, move the milk into the refrigerator.
Now, add the buckwheat flour, coconut flour, flax seeds, millet flour, baking powder, and baking soda into a large mixing bowl, and stir until well mixed. Then, set aside.
Next, add the dates into a food processor, followed by the boiling water. Blend until a fairly thick paste has formed. Then add in the bananas, oil, cider vinegar, and vanilla pod and blend again until smooth. Lastly, add in the flour mixture and blend until a smooth cake batter has formed.
Now, divide the cake mixture between your two 7 1/2-inch cake tins (the cake doesn’t rise too much, so for height, fill the tins quite far). Then, add them into the oven to bake for 30 minutes until the top of the cakes are golden and the cakes feel fairly bouncy/spongy to touch. When the cakes have baked, remove them from the oven to cool completely.
When the cakes have cooled, make the frosting. Open your can of coconut milk upside down, and pour away the layer of excess water that sits on top of the thick creamy layer below. Then, tip out the thick cream layer and add it into a large mixing bowl. Using an electric whisk, whisk the cream for a few minutes until thick and fluffy. Then, add in the vanilla and stevia and whip again until well mixed.
Lastly, get the two cake halves, and spread the whipped coconut cream between them, on top and all over (depending on the cake size) to frost. You can also add some desiccated or flaked coconut on top to decorate. Place the cake in the refrigerator for about 10 minutes for the cream to stiffen, then slice and serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.