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Egg-free coconut and banana cake
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Fluffy egg-free banana cake made with apple cider vinegar and baking soda.
Ingredients:
  • 400ml can coconut milk (do not shake can)
  • 260.00 gm roughly mashed banana (see note)
  • 105.00 gm coconut oil
  • 180.00 gm firmly packed brown sugar
  • 225.00 gm self-raising flour
  • 2.50 gm bicarbonate of soda
  • 20.00 ml apple cider vinegar
  • 12.00 gm icing sugar mixture
  • 2.20 gm vanilla extract, extra
  • 1 passionfruit, halved
  • 20.00 ml roasted coconut chips, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round cake pan and line it with two layers of baking paper on the base and sides.
  • Spoon out the creamy top layer of coconut milk from the can and transfer it to a bowl. Cover with plastic wrap and chill until needed.
  • Combine banana, coconut oil, brown sugar, and vanilla in a food processor and blend until nearly smooth. Add flour and pulse until just mixed. In a separate jug, mix 1/2 cup coconut milk with bicarbonate of soda and vinegar. Stir well and add to the banana mixture in the food processor. Blend until smooth and well combined.
  • Transfer the mixture into the prepared pan, ensuring the top is smooth. Bake for 1 hour and 10 minutes, or until a skewer inserted into the center comes out clean. Let the cake sit in the pan for 10 minutes, then flip it onto a wire rack lined with baking paper to cool completely.
  • Take the thick coconut milk out of the fridge (it will have a slight grey color). Mix in icing sugar and extra vanilla. Whisk until thick. Spread the coconut mixture on top of the cake. Top with passionfruit pulp and roasted coconut chips. Serve right away.

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