Egg-free coconut and banana cake

Indulge in a moist and delicious egg-free coconut and banana cake! Made with creamy coconut milk, ripe bananas, and coconut oil, this cake is sweetened with brown sugar, enhanced with vanilla extract, and balanced with a hint of passion fruit. Perfect for vegans or anyone with an egg allergy, this recipe uses self-raising flour and baking soda for a soft, fluffy texture. A splash of vinegar ensures a tender crumb, while a sprinkle of powdered sugar adds the finishing touch. Enjoy the tropical flavors in every bite of this easy-to-make, delectable dessert!

  • 22 Feb 2025
  • Cook time 70 min
  • Prep time 25 min
  • 10 Servings
  • 10 Ingredients

Egg-free coconut and banana cake

Indulge in a moist and delightful Egg-free Coconut and Banana Cake that combines tropical flavors with a rich, melt-in-your-mouth texture. This recipe is perfect for those with egg allergies or anyone looking to experiment with different ingredients while baking a delicious treat. The blend of coconut milk, ripe bananas, and a touch of passion fruit adds a refreshing twist to the classic cake.

Ingredients:

2 cups coconut milk
460g
2 bananas
240g
1/2 cup coconut oil
120g
1 cup brown sugar
230g
1/2 tsp vanilla extract
2g
1 cup self-raising flour
150g
1 tsp baking soda
5g
1 tbsp vinegar
16g
1 tbsp powdered sugar
16g
1 passion fruit
40g

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch baking pan and line it with parchment paper.
2. Prepare Wet Ingredients:
- In a large mixing bowl, combine 2 cups of coconut milk, 2 mashed bananas, and 1/2 cup of melted coconut oil. Mix well until smooth.
- Add 1 cup of brown sugar and 1/2 tsp of vanilla extract to the mixture. Stir until the sugar is fully dissolved.
3. Combine Dry Ingredients:
- In a separate bowl, sift together 1 cup of self-raising flour and 1 tsp of baking soda.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
4. Add Vinegar:
- Quickly stir in 1 tbsp of vinegar. The vinegar will react with the baking soda to help the cake rise, so mix just until combined.
5. Pour into Pan:
- Pour the batter into the prepared baking pan, spreading it evenly.
6. Bake:
- Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Prepare Passion Fruit Topping:
- While the cake is cooling, extract the pulp from 1 passion fruit.
8. Dust and Serve:
- Once the cake has cooled, lightly dust the top with 1 tbsp of powdered sugar.
- Drizzle the passion fruit pulp over the cake for an added burst of flavor.
9. Enjoy: Slice and serve your egg-free coconut and banana cake with a nice cup of tea or coffee.

Tips:

- Ensure that the bananas are ripe for maximum sweetness and flavor.

- Mix the dry and wet ingredients separately before combining them to avoid over-mixing.

- Grease your baking pan with some coconut oil to prevent the cake from sticking and to add extra coconut flavor.

- Let the cake cool completely before slicing to ensure clean cuts and to allow the flavors to meld together.

- Feel free to add nuts or dried fruit for additional texture and flavor.

Enjoy a slice of this decadent Egg-free Coconut and Banana Cake with your favorite beverage. The unique combination of tropical ingredients promises a delightful sensory experience, making this cake a hit for gatherings or as a special treat for yourself. Share this recipe with loved ones and spread the joy of baking without eggs.

Nutrition Facts
Serving Size130 grams
Energy
Calories 380kcal19%
Protein
Protein 3.15g2%
Carbohydrates
Carbohydrates 44g13%
Fiber 2.29g6%
Sugar 30g30%
Fat
Fat 22g27%
Saturated 20g64%
Cholesterol 0.00mg-
Vitamins
Vitamin A 2.80ug0%
Choline 9mg2%
Vitamin B1 0.07mg6%
Vitamin B2 0.01mg0%
Vitamin B3 0.83mg5%
Vitamin B6 0.08mg5%
Vitamin B9 15ug4%
Vitamin B12 0.00ug0%
Vitamin C 5mg6%
Vitamin E 0.11mg1%
Vitamin K 0.21ug0%
Minerals
Calcium, Ca 33mg2%
Copper, Cu 0.19mg21%
Iron, Fe 1.17mg11%
Magnesium, Mg 33mg8%
Phosphorus, P 72mg6%
Potassium, K 270mg8%
Selenium, Se 6ug11%
Sodium, Na 150mg10%
Zinc, Zn 0.53mg5%
Water
Water 54g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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