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!
Cook time 70 min
Prep time 25 min
Ingredients:
2 cups coconut milk2 bananas
1/2 cup coconut oil
1 cup brown sugar
1/2 tsp vanilla extract
1 cup self-raising flour
1 tsp baking soda
1 tbsp vinegar
1 tbsp powdered sugar
1 passion fruit
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.
Instructions:
- 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.
- 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.
- 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.
- Pour the batter into the prepared baking pan, spreading it evenly.
- 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.
- While the cake is cooling, extract the pulp from 1 passion fruit.
- 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.
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 per serving
10 ServingsCalories 380kcal
Protein 3.15g
Carbohydrates 44g
Fiber 2.29g
Sugar 30g
Fat 22g
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