Ingredients
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the cake base:
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2 very ripe medium-size bananas (about 1 cup mashed)
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1/2 cup chopped walnuts
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1/2 cup unsweetened shredded coconut
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1/4 teaspoon ground cardamom
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1/4 teaspoon ground ginger
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1/2 teaspoon salt
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1 tablespoon ground flaxseed + 3 tablespoons water (for egg replacement)
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the frosting :
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1/2 cup medjool dates, pitted and roughly chopped
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1/4 cup unsweetened shredded coconut
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1/2 teaspoon vanilla extract
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1/4 teaspoon salt
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2 tablespoons non -dairy milk (such as almond or cashew milk)
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toppings :
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Sliced bananas (caramelized or fresh)
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Coarsely chopped walnuts
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Shredded coconut
Directions
Sub-title: A delicious and healthy vegan cake made with bananas, dates, walnuts, and spices, perfect for kids and adults alike.
Description: This easy-to-make, oil-free, and sugar-reduced cake is not only packed with fiber but also has a soft, moist texture that both children and adults will love. It’s gluten-free, soy-free, high-fiber, seasonal, kid-friendly, whole food plant-based (WFPB), budget-friendly, and zero waste! The best part? You can easily substitute other fruits like apples, pears, or peaches to create different variations.
Ingredients:
For the cake base:
– 2 very ripe medium-size bananas (about 1 cup mashed)
– 1/2 cup chopped walnuts
– 1/2 cup unsweetened shredded coconut
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground ginger
– 1/2 teaspoon salt
– 1 tablespoon ground flaxseed + 3 tablespoons water (for egg replacement)
For the frosting:
– 1/2 cup medjool dates, pitted and roughly chopped
– 1/4 cup unsweetened shredded coconut
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 2 tablespoons non-dairy milk (such as almond or cashew milk)
Optional toppings:
– Sliced bananas (caramelized or fresh)
– Coarsely chopped walnuts
– Shredded coconut
Instructions:
Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper.
Step 2: In a large mixing bowl, combine the mashed bananas, chopped walnuts, shredded coconut, cardamom, ginger, salt, and ground flaxseed mixture (let sit for 5 minutes until thickened). Stir well.
Step 3: Add the baking powder and mix well.
Step 4: Pour the batter into the prepared loaf pan and smooth the top. Bake for about 40-45 minutes or until a toothpick inserted comes out clean.
Step 5: While the cake is baking, prepare the frosting. In a food processor, process the dates, shredded coconut, vanilla extract, and salt until creamy. With the motor running, slowly add the non-dairy milk and process until combined. Set aside.
Step 6: Once the cake is done, let it cool completely in the pan on a wire rack. Poke holes all over the cake using a fork.
Step 7: Pour the date caramel sauce over the cake and spread evenly. Allow the cake to absorb the liquid for about 10 minutes.
Step 8: Serve sliced with optional toppings such as caramelized or fresh bananas, coconut flakes, and walnuts. Enjoy!
Note: If you prefer a firmer cake without the holes, simply bake for an additional 5-10 minutes or until desired consistency is reached.
