Chai-Spiced Cake with Banana-Coconut Filling and Creamy Coconut Icing

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November 7, 2016

Recipe by Honey, Ghee, and Me

  • Cook: 40 mins


for the cake…

2 cups cassava flour (I like THIS one)

2 tsp baking powder

1/2 tsp baking soda

2/3 cup coconut sugar (or other sugar you like)

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground cardamom (or 5-6 pods crushed)

1/4 tsp ground allspice

1/8 tsp nutmeg

4 eggs

1/4 cup plain yogurt (use coconut yogurt for dairy-free)

1/4 cup honey

3 tsp vanilla extract

1/4 cup melted butter or ghee

1 1/4 cup milk (I use whole, sub coconut if wanted)

2 tbsp lemon juice, plus zest from 1 lemon

pinch of salt

for the filling…

2 ripe bananas

1 tbsp honey

1/4 cup coconut cream

pinch of salt

optional: blueberries to make it pretty

for the icing…

1 1/4 cup coconut cream

2 tbsp lime juice + zest from 1 lime

1 tbsp honey

1 1/2 tsp vanilla extract

4 oz cream cheese (for dairy-free, alternative cream cheese, or use Nourish Atelier‘s recipe)

pinch of salt

optional decor…

1 cup fresh fruit such a figs, blueberries, peaches, pears, or raspberries

1 cup toasted hazelnuts

1/2 cup toasted flaked coconut

edible flowers


1For directions visit Honey, Ghee, and Me


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