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Banana Cake with Coconut Chocolate Frosting

I feel like it’s been a while since I posted up a delicious recipe. Truth is, it HAS been a while and I’ve been one busy girl. I was super busy preparing and prepping for my newest online program, Healthy Hormones for Women and in all honesty, I got busy taking care of me. 

As you know, I’m on a mission to heal my hashimoto’s and a part of that healing journey is slowing down and not filling my plate up with so much stuff – which is much easier said than done. I’m sure you know what that’s like!

In fact, I have so many new and delicious recipes to share with you that I haven’t even had a moment to post them. But this amazing grain free, gluten free Banana cake couldn’t wait another minute!

I’m so excited to share this recipe with you for a few reasons:

  1. This cake is insanely delicious and light
  2. It’s grain free and gluten free – yay!
  3. It’s incredibly easy to make
  4. The coconut chocolate frosting is the best thing in life – like ever!

You know I am a baking enthusiast right?! Especially since being more conscious about grains, baking has taken on a whole new level of creativity. And truthfully, with the amazing selection of gluten free and grain free flours nowadays, it isn’t that difficult to bake something healthy, delicious, AIP friendly and low inflammatory.

With the holidays just around the corner (I mean honestly, can you believe christmas is almost here?!), I’m excited to get back into the kitchen and bake up something sweet to enjoy with my family over the holidays. This cake is definitely a winner and I’ll be sure to bring it to our family Christmas party. 

I hope you enjoy it as much as I do and if you’re looking for a delicious and healthy treat for your holiday parties, trust me, this cake is for the WIN! And the best part, no one will know it’s grain free and gluten free (unless you tell them of course!). Plus, topped with the Coconut Chocolate Frosting – you are sure to win over everyone’s heart. 

As a bonus, the frosting works great as a dip for fresh berries and fruits. #score

Banana Cake with Coconut Chocolate Frosting
Serves 10
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Dry Ingredients
  1. 1 cup coconut flour
  2. 3/4 cup arrowroot powder
  3. 1 teaspoon cinnamon
  4. 2 teaspoons baking powder
  5. 3/4 teaspoon baking soda
  6. 3/4 teaspoon sea salt
Wet Ingredients
  1. 4 ripe bananas
  2. 1 cup coconut oil, melted
  3. 1/3 cup lakanto or coconut sugar
  4. 10 large organic eggs
  5. 2 teaspoons vanilla extract
Coconut Chocolate Frosting
  1. 6 tablespoons coconut oil
  2. 4 ounces dark chocolate (I use enjoy life chocolate chips)
  3. 1/4 cup lakanto or coconut sugar
  4. 3 tablespoons arrowroot powder
  5. 1/3 cup coconut cream (place can of coconut milk in the fridge for a few hours then scoop out cream from the top)
Instructions
  1. CAKE: Preheat oven to 350F and grease a 9 x 12 baking dish (I used a round baking pan) with coconut oil.
  2. In a medium bowl, whisk together all the dry ingredients.
  3. In a food processor, add all wet ingredients and combine until thoroughly combined. Once blended, add in dry ingredients and blend again. Alternatively, you can whisk the wet into the dry ingredients, but blended all together in the food processor creates a silky smooth batter.
  4. Pour batter into baking dish and bake for 37-40 minutes, or until a toothpick inserted into the cake comes out clean.
  5. FROSTING: In a saucepan ove medium heat, combine coconut oil, chocolate and sugar. Whisk until smooth and melted. Add in arrowroot powder and coconut cream. Which until creamy.
  6. Pour frosting into blender and blend on high for 60 seconds to create an ultra smooth and creamy texture (optional).
  7. Pour warm frosting over cake or set in the fridge for an hour to thicken up, then spread onto cake/cupcakes/or use as a chocolate dip with fruit.
Holistic Wellness https://holisticwellness.ca/
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Paleo Vanilla Cupcakes with Chocolate Avocado Frosting

Woohoo! It’s Friday!

I’ve got a busy weekend a head of me. Finishing up my Christmas shopping, heading out to parties and events, off to a hockey game and baking. 

Yes, more baking. You would think since releasing my Healthy Holiday Desserts eBook that I would be all baked out, but I’ve got so many more recipes to test out and of course, being that my month is stacked with parties, I won’t be showing up empty handed. 

It seems that everyone ‘expects’ me to bring a dessert to their house considering I’ve been taunting them with dessert photos for over a month now! Truthfully, I’m ok with that 🙂 

Seeing someone bite into one of my recipes and having their face light up with joy and a great big smile makes me SO happy! Mainly because most people don’t realize that they’re biting into a gluten free, dairy free, refined sugar free treat. It’s like baking trickery! Muahahaha.

Anyways, let’s get to these ridiculously easy Paleo Vanilla Cupcakes. I honestly mean it when I say ridiculously easy. One bowl, a few ingredients and you’re done. Your kitchen won’t be messy and your clean up will be fast. 

These cupcakes are delicious and are perfect without the frosting. I decided to frost them for an extra nice touch, but feel free to leave them as is. I frosted them with my Chocolate Avocado Frosting (which is also like a pudding and can be enjoyed on it’s own). Alternatively, you can use my Buttery Chocolate Frosting on page 55 in my Healthy Holiday Dessert eBook or a vanilla frosting will work too!

You would think that with all the baking I’ve been doing that my kitchen is stacked with all the baking essentials, like a piping bag! Well, I don’t have one and I also don’t have the fancy tips which makes all cakes and cupcake decorating look amazing. Um Santa…I need some piping bags!

However you end up frosting these bad boys, I’m sure they will turn out delicious. Get ready to make 2 batches of these beauties (especially if you have kids) because I guarantee they will go fast!

Happy Baking!

P.S. My Healthy Holiday Dessert eBook (which is full of recipes that go beyond just the holidays) is on sale now until the end of December. Get over 30 delicious gluten free, dairy free and refined sugar free treats. Click here to grab your copy. 

Paleo Vanilla Cupcakes
Yields 12
These grain free and fiber rich cupcakes are easy to make and incredibly delicious. The texture reminds me of traditional yellow-vanilla cupcakes, but minus all the junk!
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Cook Time
22 min
Cook Time
22 min
Ingredients
  1. 3/4 cup coconut flour
  2. 6 eggs, room temperature
  3. 1/3 cup unsweetened applesauce
  4. 1/4 cup water
  5. 2/3 cup maple syrup*
  6. 2 tablespoons vanilla extract
  7. 1 teaspoon baking soda
CHOCOLATE AVOCADO FROSTING
  1. 1 avocado
  2. 1/3 cup raw cacao powder
  3. 3 tablespoons raw honey
  4. 2-3 tablespoons maple syrup
  5. 2 heaping tablespoons coconut oil, not melted but room temperature
  6. 1/2 teaspoon vanilla extract (optional)
  7. pinch of sea salt
Instructions
  1. CUPCAKES: preheat oven to 350F and line a standard 12 cup muffin tin with baking cups.
  2. In a large bowl, whisk together all the cupcake ingredients until a creamy batter is formed and no clumps remain.
  3. Spoon the batter into the muffin cups, about 3/4 of the way, and bake until centers are firm, roughly 22 minutes. Let the cupcakes cool before transferring to a wire rack and frosting.
  4. FROSTING: while cupcakes are baking, add all frosting ingredients into a food processor and blend until well combined and no avocado chunks remain. Transfer this to a piping bag or use a knife and spread it onto the cooled cupcakes evenly. You can also enjoy the frosting as a chocolate pudding and eat it as is for a delicious treat!
Notes
  1. *For more sweetness, you can use 3/4 of a cup of maple syrup, but 2/3 cup was perfect for me and my tastebuds.
Holistic Wellness https://holisticwellness.ca/

 

 

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