Banana-sweetened strawberry cake
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!
- 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
- 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.