Banana Cashew Coconut Cake

Banana Cashew Coconut Cake

Baking is great...until you have to clean up 5 bowls, 12 utensils, and 2 different mixers. This cake is so delicious you'll hardly believe it can be made right in the blender! Enjoy it with your morning coffee, serve it for Easter brunch or enjoy it as an afternoon treat.


  • 2 cups oats
  • 2 ripe bananas
  • 1/4 cup maple syrup
  • 1/2 cup plant milk
  • 1/4 cup Yumbutter Cashew Butter
  • 2 tsp vanilla
  • 1/2 tsp baking powder
  • 1/4 cup finely shredded coconut
  • Pinch of sea salt

Glaze Ingredients

  • 1/2 cup Yumbutter Cashew Butter
  • 2-3 tbsp maple syrup
  • 1/4 tsp vanilla
  • Pinch of sea salt
  • 1 tbsp cacao butter or coconut oil


Preheat oven to 375 degrees F. Add the oats to a blender or food processor and blend until fine (similar to a flour texture). Add the remaining cake ingredients and blend until a batter forms.

Pour batter into a 9x9 inch pan or cupcake tins. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool completely.

While cooling, combine the glaze ingredients until smooth. Once cake is fully cooled, pour glaze on top. Enjoy!


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