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chocolate banana paleo cake with lemon glaze

Chocolate Banana Paleo Cake

  • Author: Michal Martinek
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: Serves 46 (Enough batter to fill a 6-cup bundt pan) 1x
  • Cuisine: American

Description

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.

 


Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. Mix both flours, cacao, baking soda, and salt in medium bowl.
  3. Whisk the eggs, bananas, maple syrup, vegetable oil, and vanilla extract in another medium bowl.
  4. Fold the dry ingredients into the wet, and whisk to blend completely.
  5. 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.
  6. 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.
  7. To make the glaze, combine the sugar and lemon juice in a small bowl and whisk for 5–8 minutes, until smooth and glossy.
  8. Drizzle the top of the bread with the glaze. Let firm at room temperature for about 45–60 minutes. Slice and serve.
  9. Store covered in the refrigerator for up to 4 days.

Notes

  1. Whatever pan you use, fill it only ¾ full to avoid messy overflow in the oven.
  2. If you’re using a muffin tin, start testing for doneness with a cake tester after about 15 minutes of baking.