Ingredients
The Cake
- 1 3/4 cups gluten free flour (I use Bob’s Red Mill 1:1 Baking Flour
- 3 tsp baking powder
- 1 tsp sea salt
- 2 ripe bananas
- 1/4 cup non dairy milk (I used almond)
- 3/4 cup Pure Evoo Heritage Collection Extra Virgin Olive Oil
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup coconut sugar
- 1 tbsp lemon zest
The Glaze
- Juice of one lemon
- 1 cup powdered sugar
Instructions
- Preheat oven to 350. Spray a bundt pan generously with coconut oil spray so that your cake doesn’t stick to the pan. Set aside.
- In a medium bowl, combine the flour, baking powder, and sea salt.
- Set aside.
- In another medium bowl, mash the bananas well.
- Next add the non-dairy milk, olive oil, and vanilla. Whisk everything together well.
- Once well combined, add the coconut sugar and eggs. Whisk until well combined.
- Pour the liquid mixture into the dry mixture. Do not overmix.
- Pour cake batter into the bundt pan.
- Bake for 45 minutes, or until a toothpick comes out clean.
- Remove the cake from the oven and let cool.
- Once the cake has cooled, flip the bundt pan over and pop the cake out.
- Make the glaze by mixing together the lemon juice and powder sugar, ensuring no clumps.
- Pour the lemon glaze over the cake.
- Slice and serve.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E