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)
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
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
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Made this recipe?Please leave a review and photo in the comments below.
Recipe serves 10+ people.
