Artificial Food Coloring Free Paleo Almond Flour Banana Cake
Total time1 hr 25 min
Prep time20 min
Cook time35 min
4.7(4)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
9 servings
For the cake
- 3 cups almond flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- 3 medium ripe bananas, mashed (about 1 ¼ cups)
- 3 large eggs
- ¼ cup maple syrup
- ¼ cup coconut oil, melted and cooled
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the frosting
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp maple syrup
- ½ tsp vanilla extract
For serving
- 1 medium banana, sliced, for serving (optional)
Instructions
- 1
Place the unopened can of full-fat coconut milk in the refrigerator the night before baking (or at least 8 hours ahead) so the cream separates and solidifies at the top.
- 2
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!