Vegetarian Paleo Almond Flour Banana Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Vegetarian Paleo Almond Flour Banana Cake

This banana cake gets its structure from almond flour instead of anything wheat-based, with mashed ripe bananas, eggs, and a touch of maple syrup keeping the crumb moist and naturally sweet. Coconut oil adds richness to the batter, while a hint of cinnamon and vanilla rounds out the flavor beautifully. The real showstopper is the topping: chilled coconut cream whipped until light and fluffy, sweetened with just a bit more maple syrup and vanilla, then spread thick over the cooled cake. Sliced banana on top adds a fresh, pretty finish before it's cut into neat squares. It's a wonderfully simple, from-scratch dessert that fits right into a vegetarian kitchen, whether you're serving it for a weeknight treat or a special occasion. Every layer here, from the tender base to the dreamy frosting, is built to satisfy without any fuss.

About Fig

Fig 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
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
See all
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!