Banana Almond Flour Cake with Coconut Cream Frosting

This delightful Banana Almond Flour Cake with Coconut Cream Frosting offers a tasty gluten-free and dairy-free treat suitable for many occasions. The moist banana cake, crafted with almond flour, is enhanced by a rich coconut cream frosting, giving each bite a tropical touch. Ideal for those seeking a healthier dessert option or catering to dietary needs, this cake promises to be a delightful choice.

Ingredients

• 2 ripe bananas, mashed
• 1 1/2 cups almond flour
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/4 cup coconut milk
• 2 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
2. In a large mixing bowl, combine the mashed bananas, almond flour, coconut sugar, melted coconut oil, coconut milk, vanilla extract, baking soda, and salt.
3. Stir the mixture until well combined, ensuring no lumps remain.
4. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
5. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Remove the cake from the oven and allow it to cool completely on a wire rack before applying the frosting.
7. To prepare the coconut cream frosting, whip the chilled coconut cream in a mixing bowl until it becomes light and fluffy. Add a sweetener of your choice if desired, adjusting to taste.
8. Once the cake has cooled, spread the coconut cream frosting evenly over the top using a spatula.
9. Serve the cake at room temperature, storing any leftovers in the refrigerator.

Keywords: Gluten-Free, Dairy-Free, Tropical, Dessert

Spice Rack: Vanilla Extract, Salt

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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