This grain-free Chocolate Banana Paleo Cake made with almond and coconut flour has a silky, dense texture, irresistible chocolate-banana taste, and a quick lemon glaze.
- Cake batter ingredients (6 cup bundt cake capacity—DOUBLE the below quantities if using a 10–15 cup bundt pan)
- ¾ cup (80 g) almond flour
- ¼ cup (30 g) coconut flour
- ¼ cup (25 g) unsweetened cacao
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 eggs, lightly beaten
- 1 cup (240 ml) mashed very ripe bananas (about 2 medium bananas)
- ¼ cup (60 ml) maple syrup or honey
- 2 tablespoons (30 ml) vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- Glaze ingredients (enough to glaze a full-size, 10-15 cup bundt cake)
- 1 cup (100 g) sifted powdered sugar
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- Preheat the oven to 350°F/175°C. Grease a 6-cup/1.4-liter Bundt pan (or 5×8-inch loaf pan) with vegetable oil or butter.
- Mix both flours, cacao, baking soda, and salt in medium bowl.
- Whisk the eggs, bananas, maple syrup, vegetable oil, and vanilla extract in another medium bowl.
- Fold the dry ingredients into the wet, and whisk to blend completely.
- Pour the batter into the prepared pan, and bake in the oven for 30 minutes. Test with a cake tester or a toothpick inserted in the middle—the cake is ready when they come out clean.
- Let sit for 15 minutes, and then run a knife around the edges of the pan to help release. Invert onto a cooling rack, and let cool completely.
- To make the glaze, combine the sugar and lemon juice in a small bowl and whisk for 5–8 minutes, until smooth and glossy.
- Drizzle the top of the bread with the glaze. Let firm at room temperature for about 45–60 minutes. Slice and serve.
- Store covered in the refrigerator for up to 4 days.
- Whatever pan you use, fill it only ¾ full to avoid messy overflow in the oven.
- If you’re using a muffin tin, start testing for doneness with a cake tester after about 15 minutes of baking.