Chocolate Coconut Banana Pudding Cake

This cake is absolutely bananas. Literally.

Not only is it insanely delicious, but it is also gluten-free, vegan, sugar-free, and soy-free. Holy moly! Imagine the crust of a brownie with a dense and gooey filling, almost like that of chocolate pudding meets coconut milk meets banana bread. Fudgy. Rich. Indulgent taste, but wholesome ingredients. Almost like a flour-less chocolate cake. But better.

In fact, I don’t even know how to describe it. I suppose you’ll just have to make this and find out for yourself. Oh, what a chore! (Insert sarcasm here.) I’m sure there won’t be any complaining when it comes time to eat or clean the dishes, though. Let’s just say there were some elves in my kitchen that were happy to clean the pans of any crumbs.

Chocolate Coconut Banana Pudding Cake

  • 1 cup vegan chocolate chips (Sunspire makes grain-free chocolate chips for a completely sugar-free version)
  • 1 (14oz) can full-fat coconut milk
  • 2 bananas (use ripe for a sweeter flavor)
  • 1-1/4 cup NuNaturals NuStevia Baking Blend or organic brown sugar
  • 2 tsp vanilla extract
  • 1/2 cup coconut flour
  • 2 TBS arrowroot (use more for a firmer cake)
  • 2 TBS flax seed meal
  • 1/2 tsp salt
  • 1-1/2 tsp baking powder
  • 1 cup shredded coconut

Preheat oven to 350*F. Grease and flour a 9-inch springform pan with coconut oil, oil of choice, or cooking spray and ~1 TBS coconut flour, tapping off the excess flour.

Heat coconut milk in a small pan over meidum-high heat. Once hot, transfer to a large bowl and carefully stir in chocolate chips until melted and well combined. (This can also be done in the microwave to save time—just make sure the microwave is on half-power.)


In the bowl of a stand mixer or using a hand mixer, beat the bananas on medium until they are the consistency of a puree (free of lumps). Mix in stevia baking blend, vanilla extract, and coconut milk/chocolate mixture until combined.

In medium-sized bowl, combine coconut flour, arrowroot, flax seed meal, salt, and baking powder, sifting if necessary to remove clumps.


Slowly add dry ingredients to wet in a few batches.


Stir in shredded coconut.

Transfer cake batter to prepared spring form pan.

Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.


Sprinkle with shredded coconut and enjoy with coconut banana frosting or coconut milk ice cream.

Make a to-go container for someone you love.


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14 responses to “Chocolate Coconut Banana Pudding Cake

  1. That cake is gorgeous! Your coconut banana frosting looks to die for!!

  2. I don’t even like coconut but this looks soooo good. I know I will love it!

  3. OH my gosh, i am drooling! looks SO GOOD!

  4. holy moly I have to make this ASAP! πŸ˜‰

  5. Dang!! I want a piece!!! that sounds amazing!!!!!!!! πŸ˜€

  6. OMGSH YUMMMMMMMMMMMMMMMMMMM! It’s never a good idea to go blog surfing when it’s close to dinner…I could easily skip to dessert after laying my eyes on this!!!! =/

    • Haha, I definitely fall into that trap myself. Although, why not have something dessert-inspired for dinner? Playing with the sweet/savory line can be fun, especially if it’s rich dark chocolate oats or a big roasted sweet potato. Yum! Have a lovely dinner πŸ™‚

  7. These look incredible! I’m so tempted to make these for my meat-lovin’ BFF’s cookout this weekend… and not tell anyone they’re vegan… tee hee…

  8. Pingback: Apple Pumpkin Chia Seed Pudding | kabochavore

  9. omg it looks yummy!
    and more importantlt it looks easy to do πŸ™‚

  10. I love how the middle kind of sinks down and creates an amazing crust! This looks sooo good. Do you think there’s a sub for the arrowroot and the coconut flour?

    • The texture is so wonderful; it’s like an end-piece and gooey brownie all in one. You can substitute cornstarch or another thickener for the arrowroot. As for the coconut flour, it might be a bit harder to substitute because that’s what gives it such a distinctive flavor and texture (and makes it GF). Coconut flour also is very high in fiber and protein so it tends to absorb a lot of liquid, making substitutions difficult to calculate. I would recommend trial and error in this case, though I’m sure it would come out lovely no matter what. Maybe try freshly ground buckwheat flour for the absorbing factor? If not, I would be glad to do a little blogger swap with you :). Just let me know!

      > New comment on your post “Chocolate Coconut Banana Pudding Cake” > Author : Kelsey @ Clean Teen Kelsey (IP: 24.243.40.18 , cpe-24-243-40-18.satx.res.rr.com) > E-mail : kelzxo@gmail.com > URL : http://cleanteenkelsey.wordpress.com > Whois : http://whois.arin.net/rest/ip/24.243.40.18

  11. Big thumbs up from a non-vegan gluton eating crowd. I made it with a little less sugar and a little more unsweetened cocoa. Still sweet enough. Then topped with strawberries and blackberries. Coconut ice cream on the side. Beauty! should have taken a pic. Next time! Thanks for the recipe. It’s a keeper.

  12. Pingback: I’m Alive! | kabochavore

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