Fancy some tasty cake with your tea? Then why not try out this delicious banana and coconut cake which has no gluten, dairy or refined sugar. It tastes amazing and is a wonderful recipe for those of us who are wishing to cut or reduce sugar in our diets.

Check out the recipe below:

2 oz coconut oil (1/4 cup)

2 ripe bananas

2 ½ oz honey (3 ¾ Tablespoons)

2 eggs, room temperature

1 tsp almond extract

95 grams oat flour (scant 1 cup)

18 grams buckwheat flour (2 ½ Tablespoons)

33 grams almond flour (5 ½ Tablespoons)

42 grams unsweetened shredded coconut (about ½ cup)

1/8 tsp sea salt

1 tsp baking powder

1 ½ oz chopped dates

Preheat oven to 350°/180 C and grease two 6” cake pans with coconut oil. (Or substitute with one 9” cake layer and make a few muffins if you have excess batter).

Warm coconut oil in a small saucepan until smooth and clear. Move to mixing bowl, add ripe bananas and honey and mix (hand mixer is sufficient) for 1 minute. Add the eggs and extract, mixing well.

In small bowl whisk together all dry ingredients. Pour dry mix into the banana batter, mix well, then add chopped dates.

Pour into your two greased cake pans and bake 25 minutes or until skewer test is clean. Cool in pans 5 minutes, then place on cooling racks.

Frost after cooling completely (recipe link) and store in refrigerator. *Note that the frosting recipe will take about 2 hours to achieve the right consistency in the refrigerator, and half the ingredients for the frosting recipe as the Banana-Coconut Cake only requires less than half than the recipe in the link.

Serve with a cup of our delicious teas and enjoy!