Dairy Free Paleo Almond Flour Banana Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Dairy Free Paleo Almond Flour Banana Cake

This snack cake leans on almond flour and mashed ripe banana for a moist, tender crumb, with warm cinnamon running through every bite. The batter comes together in two bowls and bakes up deep golden with a toothpick-clean center, so there's no fussy technique standing between you and dessert. Once it's fully cooled, it gets topped with a whipped coconut cream frosting — beaten from chilled coconut milk until light and billowy, then sweetened with just a touch of maple syrup and vanilla. Sliced banana on top adds a fresh, pretty finish and a little extra sweetness in every square. Cut into nine generous pieces, it's rich enough to feel like a treat but simple enough for a weeknight bake. This one is a great pick for a dairy free dessert table.

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Ingredients

9 servings

For the cake

3 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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.

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