Banana Cake

This gluten free banana cake is delicious! It is sweetened with coconut sugar and is topped with a dairy free coconut frosting.

Ingredients

2 1/4 cups oat flour

1/4 cup tapioca flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp sea salt

3 eggs, at room temperature

3/4 cup coconut sugar

1 cup mashed banana (about 3 overripe bananas)

3 tbsp butter, melted (or substitute coconut oil for a dairy-free option)

1 tsp vanilla extract

Frosting:

1 can chilled coconut milk

2 tbsp maple syrup

1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line an 8 x 8 inch baking pan with parchment paper.

2. In a large bowl, combine oat flour, tapioca flour, baking soda, sea salt and cinnamon. Mix well.

3. In a separate bowl, whisk together eggs and coconut sugar until fully combined. Add melted butter (or coconut oil), vanilla extract, and mashed banana. Stir until smooth.

4. Gradually add the wet ingredients to the dry ingredients, stir until combined.

5. Pour the cake batter into the lined baking pan and spread it evenly.

7. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.

8. Remove the cake from the oven and let it cool completely in the baking pan.

Dairy Free Frosting:

1. Chill the can of coconut milk in the refrigerator for at least 1 hour before making the frosting.

2. Scoop out the hardened coconut cream from the top of the chilled coconut milk, leaving the liquid behind. Transfer the hardened coconut cream to a mixing bowl.

3. Add maple syrup and vanilla extract to the coconut cream.

4. Using a stand mixer or a hand-held mixer, whip the coconut cream mixture for 1-2 minutes, or until it reaches a thick and creamy consistency.

5. Frost the cooled cake with the coconut frosting.

6. Serve and enjoy!

Store leftovers in the refrigerator.