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Coconut Flour Banana Cake

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


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!


Units Scale
  • 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


  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.
  • Prep Time: 15
  • Cook Time: 25
  • Category: Dessert
  • Method: Baked

Keywords: banana cake, coconut flour cake