Coconut banana cake

Posted By Katayoun Pakatchi on Aug 9, 2016 | 0 comments

Simple coconut banana cake

Coconut banana cake

nut-free, gluten-free, sugar-free, dairy-free

Not only you don`t need flour to make delicious cake but also other kind of flours or nut flours for those with autoimmune disease is not needed.


4 Bananas

250 grams rasped Coconuts

4 Eggs

1 Vanilla bean

100 grams 85% Chocolate

50 grams 85% Chocolate cut into pieces

150 grams fresh Dates pitted

Juice of 2 Tangerines

2 tablespoons rasped tangerine rind

2 tablespoons Coffee powder

100 grams Walnuts cut into pieces



Preheat the oven on 180 degree Celsius.

Cover the cake pan with baking paper.

Melt 100 grams of chocolate on a double boiler.

Scrape vanilla out of the bean.

Blend banana, dates, coconut, eggs, vanilla, tangerine, tangerine rinds, coffee powder and melted chocolate in the food processor.

Pour it into the cake pan and stir in walnut and chocolate pieces with a wooden spoon.

Place it in the oven for half an hour or when the tester comes out of the cake clean.


For Frosting:

100 grams 85% Chocolates

1 tablespoon Coffee powder

½ cup Coconut milk

Walnut and rasped coconut for decoration



Melt the chocolate on a double boiler.

Stir in coffee powder and coconut milk and spread it on the cake after the cake cooled down.

Decorate it with rasped coconut and rasped chocolate.

It taste better to be refrigerated for 2 hours before serving.

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