Vegan Banana, Coconut & Raspberry Cake

Difficulty: medium Total time: 1 hour 30

This recipe came about through trying to find something to do with my mushy old bananas rather than the ever-so-popular banana bread! It’s been filling my newsfeed recently and I wanted to bring some colour & life to these old bananas. This cake is super moist and fluffy, you could never tell it’s vegan! You could add different fruit such as passion fruit, mango or strawberries if you like. Without further ado… here we go!


  • 2 x 6″ cake pans
  • Stand mixer, electric whisk or food processor (either work fine)
  • Wooden spoon or silicone spatula
  • Measuring jug

Ingredients for cake:

  • 1 tin of coconut milk (do NOT shake it! And leave in the fridge overnight beforehand if possible)
  • 2 over ripe bananas, mashed
  • 100g coconut oil, melted
  • 100g desiccated coconut
  • 200g brown sugar
  • 1 teaspoon vanilla extract
  • 200g self raising flour
  • 1 teaspoon bicarb soda
  • 1 tablespoon of apple cider vinegar

Ingredients for the glaze:

  • 200g icing sugar, sifted
  • Leftover coconut milk (explained in step 1)
  • 1 teaspoon vanilla extract
  • Raspberry jam
  • Raspberries to decorate

Step 1

Preheat your oven to 160C. Grease & line your baking pans. Prep your coconut milk by scooping the top layer (thick & white coconut “cream”) into a separate bowl, covering with cling film and refrigerating until later. Keep the liquid at the bottom of the tin for your cake mixture.

Step 2

In either your stand mixer or food processor mix the banana, coconut oil, brown sugar and vanilla and combine until as smooth as possible. Sift in your flour and mix in with a spoon or spatula until just combined.

Step 3

In a separate jug combine the remaining coconut milk, the apple cider vinegar and the bicarb soda. It will bubble. This creates the replacement ingredient for eggs and will aerate your cake. Once the bubbles slow down, combine with your banana cake mixture. Finally, add the desiccated coconut.

Step 4

Split the mixture into the two pans and bake for 20-25 minutes until golden. The smell when these bad boys are baking is truly mouthwatering! You’ll know when they’re done by poking a knife through the centre. If it comes out clean, then they’re ready. If there is still batter on the knife, pop them in for a few minutes longer. Repeat this process until the knife comes out clean. Cool on a wire rack until completely cool and remove from the pan.

Step 5

Here’s how we make this delicious coconut glaze… it’s so silky and smooth! Make sure the remaining coconut milk is cold. We refrigerate the tin overnight to ensure it’s as cold as possible (but never frozen) or it won’t whip correctly. First beat the coconut milk with your stand mixer or electric whisk until light and fluffy, this should take a few minutes. Next, slowly add the icing sugar until fully combined and forming stiff peaks. Finally, add the vanilla essence.

Step 6

Sandwich the sponges together with raspberry jam and top the sponge with the coconut glaze and any fruit or decorations you like. I topped mine with raspberries and desiccated coconut. Passion fruit, mango and coconut chips would also work well. And there we have it! All done. Enjoy!