Egg-free coconut and banana cake
- 25m prep
- 1h 10m cook
- 10 servings
No-one would guess this light and fluffy banana cake is made without eggs – simply use apple cider vinegar and bicarbonate of soda as substitutes!
Health Score*
LOW
337 calories per serve
Allergens: Recipe may contain gluten, wheat and alcohol.
INGREDIENTS
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400ml can coconut milk (do not shake can)
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1 cup roughly mashed banana (see note)
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1/2 cup coconut oil
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1 cup firmly packed brown sugar
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1 tsp vanilla extract
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1 1/2 cups self-raising flour
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1 tsp bicarbonate of soda
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1 tbsp apple cider vinegar
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1 tbsp icing sugar mixture
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1/2 tsp vanilla extract, extra
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1 passionfruit, halved
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1 tbsp roasted coconut chips, to serve
METHOD
Step 1
Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with 2 layers of baking paper.
Step 2
Scoop the thick top layer of coconut milk from can and place in a bowl. Cover surface with plastic wrap. Refrigerate until required.
Step 3
Place banana, coconut oil, brown sugar and vanilla in a food processor. Process until almost smooth. Add flour. Pulse until just combined. Place 1/2 cup remaining coconut milk in a jug (see note). Add bicarbonate of soda, then vinegar. Stir to combine. Add to banana mixture. Process until mixture is smooth and just combined.
Step 4
Pour mixture into prepared pan. Smooth top. Bake for 1 hour 10 minutes or until a skewer inserted into the centre of cake comes out clean. Stand cake in pan for 10 minutes. Turn, top-side up, onto a baking paper-lined wire rack to cool completely.
Step 5
Remove reserved thick coconut milk from the fridge (mixture will be slightly grey in colour). Add icing sugar and extra vanilla. Whisk until thickened. Spread top of cake with coconut mixture. Drizzle with passionfruit pulp and sprinkle with roasted coconut chips. Serve immediately.
Recipe Notes
You’ll need 2 bananas to make 1 cup. Reserve leftover coconut milk for another use. Store in an airtight container in the fridge for up to 3 days.