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!
- 07 Mar 2024
- Cook time 70 min
- Prep time 25 min
- 10 Servings
- 10 Ingredients
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:
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 Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 380kcal | 15% |
| Protein | |
| Protein 3.15g | 2% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 2.29g | 6% |
| Sugar 30g | 30% |
| Fat | |
| Fat 22g | 27% |
| Saturated 20g | 64% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 2.80ug | 0% |
| Choline 9mg | 2% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.01mg | 0% |
| Vitamin B3 0.83mg | 5% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 15ug | 4% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 5mg | 6% |
| Vitamin E 0.11mg | 1% |
| Vitamin K 0.21ug | 0% |
| Minerals | |
| Calcium, Ca 33mg | 2% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 1.17mg | 11% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 72mg | 6% |
| Potassium, K 270mg | 8% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 0.53mg | 5% |
| Water | |
| Water 54g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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