Healthy Strawberry Banana Cake With Cream Cheese Frosting (Gluten Free!)
Servings 8 servings
Calories 436kcal
Ingredients
- for the cake: 3 extra ripe bananas, mashed (about 1 1/4 cups) 2 large eggs 1/2 cup coconut sugar 1/4 cup coconut oil, melted 1/2 cup low-fat greek yogurt (or dairy-free yogurt) 1 tsp vanilla extract 1 1/4 cups oat flour 1/4 cup tapioca flour (or arrowroot starch) 1/2 cup almond flour 1 tsp baking soda 1 1/2 tsp baking powder 1/2 tsp cinnamon 1/4 tsp salt 3/4 - 1 cup fresh diced strawberries (tossed with 1 tsp oat flour to prevent sinking) for the strawberry cream cheese frosting: 12 ounces cream cheese, softened 1/2 tbsp vanilla bean paste 1/3 cup coconut sugar 1/2 cup diced strawberries
Instructions
- preheat the oven to 350°f and grease two 8-inch cake pans.
- in a bowl, whisk the mashed bananas, eggs, coconut sugar, melted coconut oil, greek yogurt, and vanilla until smooth. then, mix in the dry ingredients until well-combined but without overmixing.
- fold in the diced strawberries (already tossed with oat flour) to prevent sinking. divide the batter evenly between the two cake pans and smooth the tops.
- bake for 30 minutes, or until a toothpick inserted in the center comes out clean. let the cakes cool completely before frosting.
- in a food processor, whip the cream cheese, vanilla bean paste, and coconut sugar until smooth. add the diced strawberries and pulse a few times until combined but still slightly chunky.
- spread the frosting over the cooled cake layers and assemble. cut into slices and enjoy!