Lactose Free Paleo Almond Flour Banana Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Lactose Free Paleo Almond Flour Banana Cake

This banana cake gets its structure from almond flour and its natural sweetness from ripe mashed bananas and a touch of maple syrup, with melted coconut oil keeping the crumb moist and tender. A hint of cinnamon and vanilla rounds out the batter, and a splash of apple cider vinegar helps it rise into a deep golden, springy square. The real showstopper is the topping: chilled coconut milk is whipped into a light, billowy cream and sweetened with a little more maple syrup before it's spread thick over the cooled cake. Finish it with fresh banana slices and you've got a rich, dessert-worthy square that still feels light. It's an easy make-ahead treat that fits beautifully into a lactose free spread, whether you're serving it for a birthday or just an afternoon coffee break.

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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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