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    Home | Recipes | All Desserts

    Banana Poppy Seed Cake with White Chocolate Vanilla Bean Frosting

    By Adriana Harlan | 12 Comments | Published: Jan 6, 2014 · Modified: May 10, 2020

    Recipe Reviews
    5 from 5 reviews

    Try this banana cake made with almond flour, full of crunchy poppy seeds and a vanilla bean frosting made with real cocoa butter. Just like everyone loves my Almond Flour Banana Muffins, you will also love this banana cake. (Paleo & Gluten-free)

    slice of banana poppy seed cake with white chocolate vanilla bean frosting on plate with more cake bananas in background
    Banana Poppy Seed Cake with White Chocolate Vanilla Bean Frosting • Paleo, grain-free, gluten-free, dairy-free, refined sugar-free.

    Here is a new way to use those extra bananas you have lying around and turn them into a delicious, soft and moist cake. Adding some poppy seeds, gives the cake a great crunch and some texture.

    This recipe is made free of refined sugars or flour and is topped with a dairy free, creamy white chocolate frosting.

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    Banana Poppy Seed Cake with White Chocolate Vanilla Bean Frosting

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    5 from 5 reviews
    Recipe by Adriana Harlan
    Servings :12
    Prep :15 mins
    Cook :30 mins
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    Ingredients

    • 2 cups blanched almond flour
    • ¼ cup golden flaxseed meal
    • ¼ cup tapioca flour
    • ⅓ cup unrefined coconut sugar
    • 1 teaspoon baking soda
    • 1 tablespoon poppy seeds
    • ½ teaspoon fine himalayan salt
    • 1 cup bananas, mashed
    • ½ cup full fat coconut milk
    • 4 tablespoons coconut oil, melted
    • 2 eggs, room temperature
    • 2 teaspoons vanilla extract

    White Chocolate Vanilla Bean Frosting:

    • 1 cup raw cashews
    • ⅓ cup cacao butter, shaved into small pieces
    • 1 tablespoon maple syrup
    • seeds from 1 vanilla bean
    • 1 teaspoon lemon juice
    • water, or milk of your choice for thinning the frosting (about 2-4 tablespoons)
    • pinch fine himalayan salt
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • In a large bowl mix the almond flour, flaxseed meal, tapioca flour, coconut sugar, baking soda, poppy seeds and salt.
    • Place the banana, coconut milk, coconut oil, eggs and vanilla extract in a food processor and process until everything is combined.
    • Using a rubber spatula, mix dry and wet ingredients together to form a batter. Do not over mix.
    • Line an 8×8-inch baking pan with parchment paper, covering all 4 sides then pour the mixture evenly in the pan.
    • Bake in a preheated oven to 350°F until a toothpick inserted into the center comes out clean, approximately 30 minutes.
    • set pan on a wire rack and allow cake to cool

    White Chocolate Vanilla Bean Frosting:

    • Process all frosting ingredients in a food processor, except for the water (or milk), until creamy and smooth.
    • Add water or milk, 1 tablespoons at the time, until the desired consistency is achieved.
    • Spread icing evenly over the cake.

    Notes

    Store in an airtight container in the fridge.

    Nutrition per serving

    Calories: 339.9kcalProtein: 8gFat: 28.1gSaturated Fat: 10.5gSugar: 6.9gFiber: 3.8gCarbohydrates: 18.9gNet Carbs: 15.1g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.

    Recipe serves 10+ people.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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