Coconut Flour Banana Cake
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!
Ingredients
- 1 ½ cup coconut milk
- ¼ cup coconut oil melted
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 1 cup + 2 tbsp coconut flour
- ¼ cup arrowroot starch
- ¼ cup shredded coconut
- ⅓ cup coconut sugar
- 1 tbsp honey
- ½ tsp cinnamon
- ¼ tsp baking soda
- Zest of half a lemon
- ⅓ cup ripe banana mashed
Instructions
- Preheat the oven to 350 F and generously grease an 8" cake pan with oil.
- 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 and the banana is fully incorporated.
- 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.
- 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.