This coconut flour lemon banana cake is a vegan, paleo, and AIP cake made with simple and real food ingredients! It’s perfect for any occasion!

Paleo & Vegan Coconut Flour Lemon Banana Cake

Few things replace a yummy slice of cake on special occasions! It’s just not a birthday party without cake, right? If you’re avoiding eggs, grains, dairy, or are following a paleo, AIP, or vegan template, a good cake can be hard to come by.

This coconut flour banana cake is super flavorful, moist, easy to make, and can easily be decorated to fit any occasion! Make it for a birthday, anniversary, or just a Tuesday 😉 It’s paleo, vegan, and AIP.

The Ingredients for Coconut Flour Banana Cake

  • Coconut flour. Coconut flour is extra absorbant and is hard to replace, so I don’t recommend swapping this out. I highly recommend using this brand for this recipe. Coconut flour can vary a lot and this is what I’ve found works in recipes like this.
  • Lemon juice and zest. This adds a springy, fresh flavor to the cake.
  • Arrowroot starch. You should also be able to use tapioca starch.
  • Shredded coconut. This adds more texture and flavor to the cake batter as well as the frosting.
  • Banana. This makes the cake super moist to offset some of the coconut flour and it gives a really yummy flavor! Make sure you use a ripe banana that’s easy to mash.
  • Coconut milk. I like to use this variety.

How to make Paleo & Vegan Coconut Flour Banana Cake

  • Combine the batter: Using a large mixing bowl, combine the coconut milk, coconut oil, lemon juice and vanilla extract. Whisk well. Add the coconut flour, shredded coconut, arrowroot starch, coconut sugar, honey, baking soda, cinnamon, lemon zest, and banana. Stir well until a very thick cake batter forms that resembles a dough and the banana is fully incorporated.

  • Bake: Pour the batter into the baking tin and use a rubber spatula to evenly flatten the top. Transfer it to the oven. Bake in the preheated oven for 25-27 minutes or until a toothpick inserted comes out clean.
  • Cool: Remove the cake from the oven and allow it to cool slightly before very carefully transferring to a cooling rack.

  • Decorate! Frost with vanilla frosting and top with banana slices and toasted coconut.

What can you use to decorate the cake?

I like adding vanilla frosting, lemon zest, and banana! But it goes with…

  • Vanilla frosting (I like to use simple mills)
  • Chocolate (or carob for AIP) frosting for a chocolate banana flavor
  • Fruit
    • Strawberries
    • Banana
    • Raspberries
    • Blueberries

Can you make this recipe without coconut flour?

This recipe is made with coconut flour as the base, so it would require completely changing the recipe to make it coconut-free.

Can you swap something for the bananas?

The bananas are a big part of this cake! Not only does it add flavor, but it acts as a binder and moisture since there aren’t any eggs. You can try something like apple sauce, though I can’t guarantee it will work.

How long does this cake stay fresh? How do you store it?

Store it in the fridge (not on the counter) for 3-4 days or in the freezer for about a month. Truthfully, it probably won’t last that long before you’ll want to eat it though 😉

Troubleshooting, Tips & Tricks…

  • Cake coming out too dense? Too dry? Too moist? I’ve found that the brand of coconut flour can have a huge impact on baked goods. I highly recommend this brand for this recipe as that’s what I’ve used to develop this recipe. If you don’t have that brand and the cake comes out too dry or moist, it was likely the brand of flour. Adjust the amount of coconut flour! Use less coconut flour if it’s too dense, and more if it’s too moist. Keep in mind the batter should be thick almost like a dough, so if the batter is too runny add a 1-2 tbsp more of coconut flour.
  • “The cake is sticking to the pan!” This has more to do with the pan used than anything, so be sure that the pan is very well greased! Use a butter knife to carefully remove the cake if needed, or even opt for a silicone pan and adjust the cook time as needed.
  • Let it cool (or chill in the fridge for a bit) before decorating and enjoying! This helps to make it easier to decorate. It also tastes better if it’s cool and the texture holds better!

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Coconut Flour Banana Cake


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

This coconut flour lemon banana cake is a vegan, paleo, and AIP cake made with simple and real food ingredients! It’s perfect for any occasion!


Scale

Ingredients

  • 1 1/2 cup coconut milk
  • 1/4 cup coconut oil, melted
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup + 2 tbsp coconut flour
  • 1/4 cup arrowroot starch
  • 1/4 cup shredded coconut
  • 1/3 cup coconut sugar
  • 1 tbsp honey
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • Zest of half a lemon
  • 1/3 cup ripe banana, mashed

For decorating

  • Vanilla frosting of your choice (use this for AIP, or this if tolerated)
  • Sliced banana
  • 3 tbsp shredded coconut, toasted
  • Zest of half a lemon

Instructions

  1. Preheat the oven to 350 F and generously grease an 8″ cake pan with oil.
  2. Using a large mixing bowl, combine the coconut milk, coconut oil, lemon juice and vanilla extract. Whisk well.
  3. Add the coconut flour, shredded coconut, arrowroot starch, coconut sugar, honey, baking soda, cinnamon, lemon zest, and banana. Stir well until a very thick cake batter forms and the banana is fully incorporated.
  4. Pour the batter into the baking tin and use a rubber spatula to evenly flatten the top. Transfer it to the oven. Bake in the preheated oven for 25-27 minutes or until a toothpick inserted comes out clean.
  5. Remove the cake from the oven and allow it to cool slightly before very carefully transferring to a cooling rack. Allow to cool completely before frosting and decorating.

  • Category: Dessert
  • Method: Baked

Keywords: banana cake, coconut flour cake

Adapted from A Saucy Kitchen.