Roasted Banana Coconut Cake:
- 6 bananas extra ripe
- 1 cup coconut oil
- 1 cup coconut yogurt
- 1 cup coconut sugar
- 1 tbsp vanilla bean paste
- 1 tsp cinnamon
- 3 tsp lime juice
- 3 vegan flax eggs 3 tbsp ground flaxseed + 9 tbsp water
- 3-1/2 cups whole wheat flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp Himalayan sea salt
- 3/4 cup unsweetened coconut
- 1 bag Robin's eggs to decorate
Browned Butter Vanilla Bean Frosting:
- 8 oz vegan cream cheese Myokos brand
- 1 stick vegan butter
- 3 cups organic powdered sugar Lakanto brand
- 2 tsp vanilla bean paste
3 layer, 6-inch cakePreheat Oven to 350 degrees.Grease cake pans with nonstick coconut oil.
Roasted Banana Coconut Cake:
Roast the bananas for 20 minutes, peel on.Once cooled, smash the bananas with a fork. Using a standing mixer, add the bananas and the remaining wet ingredients and beat until smooth, about two minutes.Whisk in the dry ingredients and beat until combined.Bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean.
Browned Butter Vanilla Bean Frosting:
Brown the vegan butter on the stove on medium heat for 5 minutes, or until it starts to smell nutty. Let cool completely.Beat the remaining ingredients until combined and smooth. Frost and decorate with macaroons and Robin's eggs!
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