Vegan coconut and banana cake

45 min

Suitable for vegans

Cuisine type: Vegan cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Grated coconut 0.1 kg

Coconut milk 100.0 ml

Banana 0.15 kg

Sugar 0.038 kg

Sunflower oil 0.025 l

Vanilla flavour 1.0 g

Raising agent 2.5 g

Elaboration

Preheat the oven to 180°C (350°F).
Soak the shredded coconut in coconut milk in a bowl for about 5 minutes.
Mash the ripe banana in a bowl, add the sugar, the oil, vanilla extract and blend until smooth.
Gradually stir in the shredded coconut and mix gently.
Add the baking powder and mix until smooth.
Grease the molds, fill them with the batter, and bake for 30-35 minutes.
Cool and refrigerate until ready to use.

Nutritional information (1 portion)

Energy

286.25

kcal

Carbohydrates

16.86

Proteins

1.68

Lipids

22.49

Sugars 15.6 g

Salt (Sodium) 10.3 mg

Folic acid 9.8 ug

Vitamin C 3.56 g

Vitamin A 5.4 ug

Zinc 0.2 mg

Iron 0.51 mg

Calcium 6.05 mg

Cholesterol 0.03 mg

Polyunsaturated fatty acids 3.08 g

Monounsaturated fatty acids 1.56 g

Saturates 4.08 g

Fiber 1.46 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.