Egg-free coconut and banana cake
This egg-free coconut and banana cake features a moist, tropical flavor profile with coconut milk, ripe bananas, and a drizzle of fresh passion fruit. Perfect for those avoiding eggs, it combines rich textures with a sweet twist.
Cook time 70 min
Prep time 25 min
Ingredients:
2 cups coconut milk2 bananas
1/2 cup coconut oil
1 cup brown sugar
1/2 tsp vanilla extract
1 cup self-raising flour
1 tsp baking soda
1 tbsp vinegar
1 tbsp powdered sugar
1 passion fruit
Indulge in a moist and delightful Egg-free Coconut and Banana Cake that combines tropical flavors with a rich, melt-in-your-mouth texture. This recipe is perfect for those with egg allergies or anyone looking to experiment with different ingredients while baking a delicious treat. The blend of coconut milk, ripe bananas, and a touch of passion fruit adds a refreshing twist to the classic cake.
Instructions:
- In a large mixing bowl, combine 2 cups of coconut milk, 2 mashed bananas, and 1/2 cup of melted coconut oil. Mix well until smooth.
- Add 1 cup of brown sugar and 1/2 tsp of vanilla extract to the mixture. Stir until the sugar is fully dissolved.
- In a separate bowl, sift together 1 cup of self-raising flour and 1 tsp of baking soda.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Quickly stir in 1 tbsp of vinegar. The vinegar will react with the baking soda to help the cake rise, so mix just until combined.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, extract the pulp from 1 passion fruit.
- Once the cake has cooled, lightly dust the top with 1 tbsp of powdered sugar.
- Drizzle the passion fruit pulp over the cake for an added burst of flavor.
Enjoy a slice of this decadent Egg-free Coconut and Banana Cake with your favorite beverage. The unique combination of tropical ingredients promises a delightful sensory experience, making this cake a hit for gatherings or as a special treat for yourself. Share this recipe with loved ones and spread the joy of baking without eggs.
Egg-free coconut and banana cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for about 40-45 minutes. To check for doneness, insert a toothpick into the center; it should come out clean.
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, or freeze it for up to 3 months.
Yes, you can substitute coconut milk with almond milk, soy milk, or oat milk. Keep in mind that this may alter the flavor and texture of the cake slightly.
Use a 9-inch round baking pan for this recipe. Ensure to grease it and line it with parchment paper for easier removal.
To make a gluten-free version, substitute the self-raising flour with a gluten-free all-purpose flour blend. You may need to add an extra teaspoon of baking powder to help it rise.
Cooking Tips:
- Ensure that the bananas are ripe for maximum sweetness and flavor.
- Mix the dry and wet ingredients separately before combining them to avoid over-mixing.
- Grease your baking pan with some coconut oil to prevent the cake from sticking and to add extra coconut flavor.
- Let the cake cool completely before slicing to ensure clean cuts and to allow the flavors to meld together.
- Feel free to add nuts or dried fruit for additional texture and flavor.
Nutrition Facts
10 ServingsCalories 380kcal
Protein 3.15g
Carbohydrates 44g
Fiber 2.29g
Sugar 30g
Fat 22g
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