Banana, Blueberry and Coconut Cake with Vanilla Cashew Icing



  • 1 cup banana flour
  • 1 cup teff or brown rice flour
  • 1/2 cup coconut flour
  • 1/2 cup amaranth flour 
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 3 medium sized ripe bananas 
  • 3/4 cup almond milk or nut milk 
  • 1/4 cup melted coconut oil
  • 2 flax eggs (2 tablespoons of flaxseeds soaked and activated in 6 tablespoons of water)
  • 4-5 dates
  • 2 tablespoons of maple
  • pinch of salt
  • 1 teaspoon vegan aluminium free baking powder 
  • 1 cup frozen or fresh blueberries
  • 1/2 cup coconut flakes 


  • Icing
  • 1 cup soaked cashews (at least 4-6 hours or over night)
  • 6-8 softened dates
  • 1/2 cup coconut cream 
  • 1 teaspoon fresh vanilla 
  • pinch of cinnamon 

Stewed Spiced Blueberries:

  • 1 cup frozen or fresh blueberries
  • 1/4 cup fresh lemon juice
  • zest of one small lemon
  • 2-3 dates
  • 1/4 cup desiccated coconut


1. Preheat oven to 170 degrees celcius 

2. In a mixing bowl combine all dry ingredients and mix well until thoroughly combined

3. To make the flax egg, in a small ramekin or bowl, combine the flax seeds and water, give them a good stir to activate them (should take around 10 minutes for them to create the gel like texture)

4. In a blender combine the, bananas, milk, coconut oil, dates and maple, blitz until combined 

5. Add to the dry ingredients, stir well, then add in the flax egg

6. Once mixed well, add the coconut flakes and the blueberries, stir again

7. The mixture will be quite thick, you want the consistency to be equivalent to a sticky dough

8. Line a small cake tin with baking paper and grease well with coconut oil 

9. Place in the preheated oven, and bake one for around 30-35 minutes, before turning the oven up to 190 degrees celsius for an extra 15 minutes to crispen the top

10. To make the stewed blueberries, simply combine all the ingredients into a medium sized saucepan over a low-medium heat, stir every 2-3 minutes until the blueberries are soft, then mash with a fork 

11. Turn the heat up to high for the sauce, while continually stirring, to reduce and thicken the mixture, turn off of the heat and cover until ready to use.

12. To make the cashew cream, combine all the icing ingredients into a blender or food processor and blend until you get a thick, creamy consistency. If the mixture is too thick add some more liquid.

13. Taste and adjust the sweetness/ flavouring to your liking!

14. Once the cake is cooked (Crispy on top with, still slightly wet on the inside) remove from the oven and allow to cool completely before removing from the tin.

15. Once cooled top with vanilla cashew icing and a generous helping of the stewed blueberries and you're good to go! 

16. Enjoy!