Banana Coconut Cake Gf/vegan Recipe

Prepare and preheat

Position oven rack to center. Preheat oven to 350°F (175°C). Grease an 8- or 9-inch round cake pan (or 8x8 square) and line the bottom with parchment; grease parchment as well.

Mash bananas and combine wet ingredients

In a large mixing bowl, mash the ripe bananas until mostly smooth with a few small chunks remaining. Add 1 cup coconut milk from the 3 cups called for in the cake, oil, maple syrup, vanilla, and apple cider vinegar. Whisk until combined and slightly emulsified.

Combine dry ingredients

In a separate bowl, whisk together gluten-free all-purpose flour, almond flour, coconut flour, baking powder, baking soda, cinnamon, salt, and the optional granulated sugar to ensure there are no lumps and the leaveners are evenly distributed.

Make batter

Add the dry ingredients to the wet mixture in two additions, alternating with the remaining 2 cups of coconut milk (add some dry, then some coconut milk, finishing with dry). Mix gently with a spatula or wooden spoon until just combined — avoid overmixing. Fold in chopped walnuts, reserving about 1 tablespoon for the top if desired.

Bake

Pour batter into the prepared pan and smooth the top. Sprinkle the reserved walnuts over the batter. Bake 35–45 minutes for a round pan (slightly less for an 8x8), or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Cool

Remove cake from oven and let cool in the pan on a wire rack for 15 minutes. Run a butter knife around the pan edge, then invert onto the rack, remove parchment, and flip right-side up. Cool completely (at least 1 hour) before frosting so the whipped coconut cream does not melt.

Chill and separate coconut cream

Chilled canned coconut milk (overnight) will have solid cream separated from liquid. Open cans carefully and scoop out the solid cream into a chilled bowl — reserve the thin coconut water for smoothies. You should have roughly 1 1/2 to 2 cups of solid cream from 2 cups chilled coconut milk.

Whip

Using a handheld mixer or stand mixer fitted with the whisk attachment, whip the solid coconut cream on medium-high speed for 1–2 minutes until fluffy. Reduce speed and add powdered sugar and vanilla; continue whipping another 30–60 seconds until soft peaks form. Taste and adjust sweetness to preference.

Assemble

Once the cake is completely cool, spread the whipped coconut cream over the top with an offset spatula or knife. Smooth or create swirls as you like. Garnish with toasted coconut flakes and extra chopped walnuts. If the whipped cream softens while spreading, chill the cake 10–15 minutes, then finish.

Chill before serving

Refrigerate the frosted cake for at least 30 minutes to firm the topping and allow flavors to meld. Store leftover cake covered in the refrigerator up to 4 days.