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Vegan Banana Coconut Cake with Cream Cheese Frosting

Posted May 14 2011 12:00am
Good Morning and Happy Saturday!!

I am enjoying a moment of quiet in the house while drinking a warm cup of Stumptown Hair Bender Coffee.  Everyone is still asleep and the sun is shining and I am oh so happy!  I think I have turned into a weatherman because I find myself talking about the weather all the time. The Pacific NW weather can be eratic and bizzarre sometimes.  One minute it is raining and then it turns sunny.  It is cool because I feel like I have moved to the Land of Rainbows because you see a lot of them.  Anyhow, we had a gorgeous warm day yesterday and it looks like we may have another today and that makes me oh so happy too!

I mentioned yesterday, that I had 3 very ripe bananas staring me in the face and I knew that I was going to have to make something with them. Well, I came up with the best (if I do say so myself) Vegan Banana Coconut Cake with Cream Cheese Frosting.  What could be better than that?? 

Vegan Banana Coconut Cake with Cream Cheese Frosting

  • 1 cups all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup brown sugar (or you can use Vegan Sugar)
  • 1 flaxseed egg, 1 tbsp ground flaxseed mixed with 2 tbsps warm water, mixed together and set aside for 5 minutes.
  • 1/2 cup So Delicious Unsweetened Coconut Milk Beverage
  • 1/4 cup organic virgin coconut oil, melted
  • 3 medium-sized ripe bananas, mashed
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract (optional- only if you want the coconut flavor to be more pronounced)

    Vegan Cream Cheese Frosting
  • 2 cups powdered sugar
  • 1/2 cup vegan cream cheese (I used Tofutti)
  • 1 tsp vanilla


Heat oven to 350 degrees. Coat inside of 11x 13 rectangular baking dish or 9 inch cake pan with nonstick cooking spray.

Whisk flours, baking powder, baking soda and salt in a small bowl. Place brown sugar and flaxegg in a large bowl; beat with a mixer at medium speed until fluffy. Add coconut oil, milk, mashed banana and vanilla extract (and coconut extract if using)  and mix until well blended. Gradually mix in flour mixture until just moist.

Pour batter into cake pan and bake for 30 minutes. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist

For the frosting, place sugar,  vegan cream cheese and vanilla in a medium bowl and mix with an electric mixer until smooth. Spread frosting on top of cooled cake.

Cake serves 12.


I described this cake as a "snack" cake because my husband was like "you are making another cake??" and I replied that this, in fact, was just a "Snack Cake."  He chuckled at that but did give it a try since it was just a mere "snack."  This turned out great.  I have not had a whole piece yet but did have a bite and it was most and delicious and you really can't go wrong with Cream Cheese Frosting.    I was holding out for our big meal at Irving Street Kitchen which was Amazing!  I will do a separate post about our experience at Irving Street Kitchen because it is time for me to get ready for our first soccer game of the weekend.  We have soccer games both Saturday + Sunday the next two weekends so I gotta get the gang up and fed and out the door.
I do have to share that I just enjoyed a delightful breakfast of:

Nuttzo Original+ Banana on a toasted Ezekiel Muffin
I will leave you with 7 Reasons to Eat Nuttzo :
Organic Valencia Peanuts - Peanuts are rich in nutrients, providing over 30 essential nutrients and phytonutrients. Peanuts are a good source of niacin, folate, fiber, magnesium, vitamin E, manganese and phosphorus. They also are naturally free of trans-fats and sodium, and contain about 25% protein (a higher proportion than in any true nut).
While peanuts are considered high in fat, they primarily contain “good” fats also known as unsaturated fats. One serving of peanuts contains 11.5 g unsaturated fat and 2 g of saturated fat. In fact, peanuts have been linked well enough to their heart-healthy benefits. In 2003, the Food and Drug Administration released a health claim recognizing peanuts in helping maintain one’s cholesterol:
Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, including peanuts as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.
Organic Flaxseed – contains lignans that have anti-viral, anti-bacterial, anti-fungal and anti-cancer properties. Flaxseeds have the richest source of lignans, 100 times more than the next best source, wheat bran. The majority of lignans are found in the seed, giving it an advantage over flax oil. Flaxseed also contains lecithin, which emulsifies fat and cholesterol. These little seeds improve digestion, help stabilize blood glucose levels, fight tumor formation and enhance cardiovascular health.
Organic Hazelnut pieces – nutritional powerhouses, exhibiting the highest folate content of any tree nut. This essential nutrient, also known as Vitamin B9, has been studied for its positive effect on the cardiovascular system, and it is especially important for pregnant women in helping to reduce the incidence of neural tube birth defects. Hazelnuts also have the highest proanthocyanidin content among all tree nuts. These healing compounds concentrated in plants have been studied for their ability to reduce blood clotting, and together with the high folate content may provide a powerful boost to our cardiovascular health. In addition, proanthocyanidins help to lower the risk of urinary tract infections.
Organic Cashews - high in magnesium and manganese, and are a good source of selenium and zinc. The magnseium in cashews works to strengthen the digestion and improve flexibility, while manganese and selenium work together to rid the body of harmful oxidized cholesterol.
Organic Almonds - a boost of protein and a helpful dose of the antioxidant Vitamin E! Almonds are one of nature’s most perfect foods, offering high levels of magnesium as well as good amounts of potassium, calcium, and fiber.
Oragnic Brazil Nuts – best known for being the number one plant source of the mineral selenium, exhibiting approximately2,500 times as much of this vital trace mineral as any other nut. Selenium is a powerful antioxidant which has been proven to protect the body against infection, and this essential trace mineral has also been studied for its benefits to male fertility. Brazil nuts also contain sulfur-bearing amino acids (methionine and cysteine), giving them strength-building, liver-supporting, and tissue repair properties.
Organic Sunflower Seeds – In addition to linoleic acid (an essential fatty acid), sunflower seeds are also an excellent soure of dietary fiber, some amino acids(espeially typtophan), Vitamin E, BVitamins (specially vitamin B1 or thiamine, vitamin B5 or pantothenic acid and folate), and minerals such as copper, mangnese, potassium, magnesium, iron, phosphorus, selenium, calcium and zinc. Additionally, they are rich in cholesterol-lowering phytosterols.


Zoe all dressed up and ready to go to Irving Street Kitchen.... review coming up next!
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