Don’t be intimidated by this cake recipe. It’s really fairly simple and if you’d like, you can substitute in your favorite boxed cake mix. Simple Mills makes a great grain-free blend and Bob’s Red Mill has an amazing gluten-free blend. This cake is perfect for summer as it reminds me so much of cool banana splits (only in cake form!). You can also add in some chopped pineapple with the bananas or even top with caramel sauce too! Needless to say, it was a HUGE hit at our house! Makes about 10 servings
1 1/4 cup almond flour
3/4 cup cassava flour
1/2 cup tapioca starch
4 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1/2 cup coconut sugar
1/4 cup honey
1/2 cup palm shortening or butter
2 tsp vanilla
3 eggs (*see egg sub. below*)
3/4 cup almond or coconut milk
1 large banana (chopped and slightly mashed)
1/2 cup diced cherries (fresh or canned)
1/2 cup walnuts, chopped
Fresh raspberry preserves (*recipe below*)
Chocolate Sauce *see below* (or melted chocolate chips)
Whipped Coconut Cream *see below*
Additional Chopped Walnuts, if desired
- In a mixing bowl, cream together shortening or butter, sugar and honey until smooth.
- Add in vanilla and eggs or egg substitutes and beat for an additional 2 minutes until light and fluffy.
- Add in almond flour, cassava flour, tapioca starch, baking powder, baking soda and salt. Mix until just combined.
- Add in milk and blend until smooth. Fold in bananas, cherries and chopped walnuts until combined.
- Pour into two greased cake pans. Bake at 350F for about 30-35 minutes or until cooked through and slightly brown. Remove from oven and let cool on wire racks for about 15 minutes.
- Place one cake on a serving dish. Spread a thin layer of preserves over cake. Top with remaining cake layer. Drizzle over chocolate sauce.
- Top with whipped coconut cream and walnut pieces as desired.
*Egg Sub: Mix together 2 Tbsp flax seeds with 6 Tbsp warm water in a small bowl. Let rest about 5 minutes. Add to recipe as you would eggs.
Fresh Raspberry Preserves
Combine about 1 cup fresh raspberries with 1 small apple, finely chopped. Heat over low-medium heat in a small saucepan. Add about 1 tsp honey (or more for desired sweetness). Cook for about 10 minutes or until fruit is soft and has started to thicken. Makes about 1 cup preserves.
Whipped Coconut Cream
Place 1 can of full-fat coconut milkin refrigerator for at least 4 hours, or overnight. Open can and scoop out thick cream and place in a mixing bowl. Add in 1/2 tsp vanilla and 1 tsp honey. Blend for a couple minutes on medium-high speed until smooth and whipped.