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Baking Vegan Gluten Free Recipes Pies

A cake that is not only easy to make, but also super delicious? Not to mention completely vegan! The base of oats, coconut oil and dates gives the cake a nice crunchy bite and the topping of banana and coconut is creamy and heavenly! Are you going to try this gluten-free cake with banana and coconut soon?

Recipe

Gluten-free cake with banana and coconut

This gluten-free and vegan cake with banana and coconut is a creamy, flavorful treat. The bottom is made of oat flakes, almonds and dates, while the filling is a mix of plant-based milk, coconut cream and bananas. Bake the bottom first, then make the creamy filling, and let the cake set in the refrigerator. Garnish with banana slices for a delicious, fresh finish!

Course Dessert, Dessert
Kitchen Dutch
Servings 6-8 pieces of cake

Preparation time

Preparation time 1 hour and 20 min
Total 1 hour and 50 min

Equipment

  • A cake pan with a diameter of 18 cm
  • Food processor
  • Cake plates and cake forks

Ingredients

  • 70 grams of oat flakes (gluten-free)
  • 85 grams of almonds
  • 50 grams of dates
  • 40 grams of coconut oil
  • Pinch of salt
  • 50 grams of coconut blossom sugar
  • 15 grams of cornstarch
  • 350 ml vegetable milk
  • 200 grams of coconut cream santen

How to make Gluten-free cake with banana and coconut?

    1. Put the oat flakes, almonds, pitted dates, salt and coconut oil in the food processor and grind. Does it stick well if you pinch it together between your fingers? Perfect!
    2. Cover a baking tin with baking paper and divide the oat mixture over the bottom. Press well with a spoon. Now bake this for 20 minutes at 175 degrees in the oven.
    3. Meanwhile, get started with the filling. Put the coconut blossom sugar with the cornflour in a pan over low heat and mix the vegetable milk with a whisk little by little. Make sure it doesn't clump. Bring to the kook and let it simmer for 6 minutes on low heat
    4. Remove the mixture from the heat and add 1 teaspoon of vanilla and a pinch of salt. Allow to cool slightly, cover with some foil and let cool in the fridge.
    5. In the meantime you use a food processor to mix the coconut cream creamy. Put the block in the food machine And let it run at fairly high speed for a few minutes until you have a creamy mixture. Add this to the cooled filling in the fridge.
    6. Cut 1 banana into thin slices and cover the oat ban. Then distribute the filling well over the mixture and let it set in the fridge (approx. 1 hour).
    7. Before serving, cut the other bananas into slices and garnish the cake with this. Enjoy!