Lemon Coconut Banana Cake with Aquafaba

Veganopoulous Lemon Coconut Banana Aquafaba Cake

We have a load of lemons in the kitchen, thanks to my in laws. I haven’t made a lemon cake in forever and Melbourne’s chilly weather is screaming out for lemon coconut cake!

It was all perfect timing because Johanna from Green Gourmet Giraffe has just posted a recipe for Lime and Coconut Cake. My version here is based on Johanna’s cake, with some modifications like using the liquid from canned chickpeas (a.k.a. aquafaba) in place of eggs, and a banana in place of half the vegan butter. I chose not to make icing because DeeW is not a fan of any icing most of the time, but I think this cake would also do well with a simple lemon sauce. I usually make one on the stove with lemon zest, juice, boiling water, cornflour (corn starch) and sugar. Today I just dusted some icing sugar over the top.

The cake turned out soft and all lovely-like, with the banana, coconut and lemon all coming through nicely. This is one of those dangerous cakes, where before you know it, you’ve eaten half. Enjoy!

 

Lemon Coconut Banana Cake with Aquafaba
Print Recipe
A lovely soft cake made with the liquid from canned chickpeas. All the good flavours shine through: the banana, the coconut and of course the lemon!
Servings
10 people
Servings
10 people
Lemon Coconut Banana Cake with Aquafaba
Print Recipe
A lovely soft cake made with the liquid from canned chickpeas. All the good flavours shine through: the banana, the coconut and of course the lemon!
Servings
10 people
Servings
10 people
Ingredients
Servings: people
Instructions
  1. Preheat oven to 180C. Grease your preferred tin, I used a bundt style pan, about 20cm across.
  2. In a large bowl, beat together the banana, vegan butter and sugar for a few minutes with an electric beater. Mix in the coconut, lemon zest and lemon juice, then mix in the flour and aquafaba until everything is just combined.
  3. Spoon in to your greased cake tin and bake for about 45 minutes or until a toothpick comes out clean. Leave in the tin for a few minutes then turn out on to a cooling rack.
Share this Recipe
 
Powered byWP Ultimate Recipe

8 thoughts on “Lemon Coconut Banana Cake with Aquafaba

  1. That was fast work! Your cake looks spectacular. This makes me think of a cake that I have fancied making for ages – I think made it ages ago – called yellowman’s cake that is banana and coconut and lime and is made with toasted coconut. I am excited to see you using aquafaba in this – I really want to try it in a cake – did my first batch of aquafaba meringues this week and E and sylvia are loving them!.

    • congrats on the meringues! I think perhaps the 9T of aquafaba I used in the cake can easily be reduced to 6T (the equivalent of two eggs), so I might try it that way next time.

    • I made Aqua faba meringues last week, it was so much easier than I thought it would be. Plus they came out so much better looking than done with egg, they always crack when I do it with egg. It was a nice shiney finish & everyone who tasted, loved them & couldn’t believe what it was made from.

  2. This looks fabulous – I still cannot get over aquafaba. It blows my mind. I really need to give this aquafaba a try, it is creating some amazing stuff. Citrus are going well at the moment… I did a lemon yoghurt cake this week – I just love citrus baked goods.

Commentsopoulous