Recipes Egg free coconut and banana cake

Recipes Egg free coconut and banana cake

Recipes Egg free coconut and banana cake

Recipes Egg free coconut and banana cake No-one would guess this light and cosy banana cake is made without ovum � simply use apple cider white vinegar and bicarbonate of soda as alternatives! Egg free coconut and banana cake


  • 400ml can coconut milk (do not tremble can)
  • 1 cup roughly mashed banana (see note)
  • 1/2 cup coconut oil
  • 1 cup firmly packed brown sugar
  • 1 teaspoon vanilla draw out
  • 1/2 cups self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon icing sugar mixture
  • 1/2 teaspoon vanilla extract, extra
  • 1 passionfruit, halved
  • 1 tablespoon roasted coconut chips, to function


  • Step 1 Preheat stove to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with 2 layers of baking paper.
  • Step 2

    Scoop the thick top layer of coconut dairy from can and place in a bowl. Cover surface with plastic wrap. Refrigerate until required.

  • Step 3

    Place banana, coconut oil, brown sugar and vanilla in a food processor. Process until almost smooth. Add flour. Pulse until just combined. Place 1/2 cup remaining coconut milk in a jug (see note). Add bicarbonate of soda, then vinegar. Stir to combine. Add to banana mixture. Process until mixture will be clean and just combined.

  • Step 4

    Pour mixture in to prepared pan. Smooth top. Bake with regard to 1 hour 10 minutes or until a skewer inserted into the centre of cake comes out clean. Have cake in pan for 10 moments. Turn, top-side up, onto a baking paper-lined wire rack to cool completely.

  • Step 5 Remove reserved thick coconut milk from the fridge (mixture will be slightly grey in colour). Add icing sugar and extra vanilla. Whisk until thickened. Spread top of cake with coconut combination. Drizzle with passionfruit pulp and sprinkle with roasted coconut chips. Serve immediately.