Almond Butter Cakes With Whipped Coconut And Passionfruit Icing – a delicious recipe with banana, eggs, almond butter, baking soda, apple cider vinegar, coconut cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Line the holes of a 6-hole muffin pan with paper cases.
2
Place the banana, eggs, almond butter, baking soda and vinegar in a food processor and process until a smooth batter is achieved. Divide the mixture between the cases and bake in the oven for 25 mins, or until an inserted skewer comes out clean. Leave in the pan to cool completely.
3
When you remove the coconut cream from the fridge, be careful not to shake or tilt the can as you only want to use the thickest part of the coconut cream, which has now risen to the top.
4
Carefully open the can and scoop the thickened cream into a mixing bowl (this should be about half the contents of the can). Reserve the remaining liquid for another use, such as for a smoothie.
5
Add the honey and a half-tablespoon of passionfruit pulp, then beat well with an electric beater for 2-3 mins or until the cream is thick and slightly fluffy.
6
Spread the coconut cream frosting on the top of each cake, then finish with a dollop of passionfruit pulp and a couple of slices of fresh fruit, if using.
449
kcal
Calories
36
g
Fat
20
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 None large ripe banana, 2 None large eggs, 2/3 cup almond butter, 1 tsp baking soda, and more.
Yes, Almond Butter Cakes With Whipped Coconut And Passionfruit Icing falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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