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Banana-sweetened strawberry cake

Banana-sweetened strawberry cake

Tiina from My Berry Forest
This banana-sweetened strawberry cake is vegan, gluten-free and grain-free. You can make this summery cake in 15 minutes, and it is delicious as dessert, breakfast or snack!
Prep Time 5 mins
Cook Time 15 mins
Cooling time 10 mins
Total Time 20 mins
Course Dessert
Cuisine gluten-free, grain-free, vegan
Servings 4


  • 1 banana (about 100 g / 3,5 oz)
  • 2/3 cup almond flour (60 g)
  • 1 tbsp coconut butter (15 g)
  • 1 tbsp almond butter (15 g)
  • 1 tbsp coconut oil (10 g)
  • 1/4 tsp salt
  • 1/4 tsp Ceylon cinnamon
  • 1/4 tsp ground cardamom

For decoration:

  • 1/2 cups coconut yogurt or coconut cream
  • Optional: raspberry or other berry powder for flavor and color
  • 1 cup fresh strawberries


  • Preheat oven to 392 F / 200 C.
  • Smash banana and mix with all cake ingredients.
  • Form two flat round "pancakes" (diameter about 4,7 inches / 12 cm) on a baking sheet lined with parchment paper.
  • Bake in the oven for about 12-15 minutes.
  • Let cake cool for a few minutes (best to let it cool outside if possible)
  • Slice half of the strawberries. Spread coconut yogurt on top of cake and add sliced berries.
  • Add the second layer, spread coconut yogurt and decorate with the rest of the strawberries. Enjoy!


You can make the cake any shape you want. If you want a fun new way of serving cake, try this (photo below recipe):
Shape the cake batter into two or three rectangular shapes on a baking sheet lined with parchment paper. Bake as above and let cool. Place one rectangular cake piece on a big plate and cut into thin cake "stripes". Move each "stripe" so there is space between.
Pipe plant-based cream between each stripe and add chopped strawberries.
Keyword banana, banana-sweetened, coconut butter, coconut yogurt, gluten-free cake, strawberries, vegan cake