Paleo Banana Cake with Chai Spice and a Coconut Cinnamon Frosting

 Paleo Chai Banana Cake with Coconut Cinnamon Frosting - The Urban Ecolife

An impromptu visit from a dear old friend left me in quite the quandary. With her arrival set for the 2 hour mark, it was only at this point in time that I remembered (thanks to Facebook) her looming birthday. Seriously, what kind of friend was I? A forgetful one at that. So here I was. In a panicky rush, trying to muster up the brainpower and creative prowess to come up with a birthday cake recipe. An easy task? THINK AGAIN. I had limited ingredients and ducking down the supermarket was a half hour drive. Not happening. It was like Iron Chef, except the amateur was pitted against only what her creativity and pantry limited her too.

Let’s see. Bananas. Check. Almond Flour. Check. Coconut Cream. Check. And obviously, the other small pantry staples you’ll find in the ingredient list. This could work. An online check in with some fellow bloggers for a final touch of inspiration, and I was off. 


The final product?

 Paleo Chai Banana Cake with Coconut Cinnamon Frosting - The Urban Ecolife


This Paleo Banana Cake, with a touch of Chai spice and a Coconut Cinnamon Frosting. That evening, after a hearty dinner, many glasses of wine and a lively exchange of stories, I serenaded Steph with her cake. Oh the surprise. Pat on the back to me. It went down a treat. Several hours later when the clock had ticked well past midnight and only after a few yawns, we realised that our beds were calling us.


 Paleo Chai Banana Cake with Coconut Cinnamon Frosting

Please note, this recipe creates around 4 slices, so simply double for a larger party.

Paleo Chai Banana Cake with Cinnamon Frosting

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 2-4



  1. Pre-heat the overn to 350°F (180°C)
  2. Mix the almond flour, chai mix and coconut sugar in a bowl.
  3. In a seperate bowl, whisk the coconut cream, eggs, vanilla, coconut oil and mashed banana.
  4. Mix the two bowls together in one.
  5. Grease a small cake tin or ramekin.
  6. Pour the mixture in and bake in the oven for around 20-25 mins or until cooked.
  7. Lick the bowl of leftover mixture (this is ALWAYS a must).
  8. Meanwhile, whip the frosting ingredients together (I just used an immersion blender). Set aside in the fridge to cool.
  9. Take the cake out of the oven and allow to cool completely before covering with the frosting.
  10. It’s ready to serve!


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Posted on by Emily Uebergang Posted in Recipes

About Emily Uebergang

Urban hippie by day, wandering gypsy by night. Emily is all about sustainable living and writes like she's out to try and save the world or something. Follow on Facebook, Twitter, Instagram or Google+

  • Michelle

    Hi, This recipe sounds amazing. Just as always I have oat he coconut products but not the almond, do you have any ideas on any other type of flour that would work? Thanks!

  • / Emily Uebergang

    Hi Michelle! Funny you should mention this because normally that’s the position I’m in too (except with this recipe of course)! As it was a rather impromtu recipe, I haven’t come up with any ratios for substitutions. I think the almond flour is what gives the density that would be hard to achieve with coconut flour. But hey, you could always give it a go and let me know!

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