Banana and Nut Cake with Lemon and Coconut Frosting

This is an easy and simple cake to make as you don't need to bake it. It is the perfect cake to make if you are having guests over in an hour and don't have anything prepared. The frosting looks a little like someone threw up but don't worry it definitely doesn't taste the way it looks! It is quite fresh and light, perfect for summer. Decorate to your liking using fresh, seasonal fruits or berries or coconut flakes. The cake is very healthy, including healthy fats, proteins, calcium, fibre and complex carbohydrates. If you prefer, you can add 1 tablespoon cocoa powder to the frosting.

You will need a food processor and a round spring form cake tin 23 centimetres (9 inches) in diameter, 4 centimetres (1½ inches) deep to make the cake.

This cake is egg free, gluten free, lactose free and vegan.

Note that if the dates are very soft (like Medjool dates) you won't need to soak them.

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Vegan

Banana and Nut Cake with Lemon and Coconut Frosting

Makes 1 cake


  • 110 grams (3¾ oz) pitted dates, chopped coarsely and soaked for 20 minutes
  • 80 grams (3 oz) cashew nuts, ground fairly finely in a food processor
  • 80 grams (3 oz) almonds, ground fairly finely in a food processor
  • 2 large bananas, very ripe
  • 3 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest, grated finely
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla essence (from a health food store)
  • 1 teaspoon olive oil (or coconut oil)
  • ½ teaspoon ground cinnamon
  • 35 grams (1 oz) coconut flakes



  1. Grate the lemon finely and set aside.
  2. Chop the 110 grams dates coarsely.
  3. Place 80 grams cashew nuts and 80 grams almonds in a food processor. Mix for 20 seconds or until the nuts become finely ground. You might need to scrape the sides of the bowl.
  4. Add the dates to the food processor and mix for around 10 or 15 seconds.
  5. Add the 2 tablespoons cocoa powder, ½ teaspoon cinnamon and lemon rind and mix for 5 seconds.
  6. Add the 3 tablespoons orange juice and 1 teaspoon vanilla extract and continue blending for 5 seconds. Transfer to a large bowl.
  7. Drain the liquid from the dates and reserve the soaking liquid. Transfer dates to the food processor along with a couple of tablespoons of the liquid. Mix for 15 seconds and add to the large bowl (containing the nuts). If the dates are very dry, you can add a couple tablespoons more of the liquid.
  8. Now transfer the following to the food processor, the 1 teaspoon olive oil (or coconut oil), one banana, 2 tablespoons lemon juice and the 35 grams coconut flakes. Mix for 30 seconds or until well combined. Cover and place in the fridge for 30 minutes.
  9. Now, cover a round spring form cake tin 23 centimetres (9 inches) in diameter, 4 centimetres (1½ inches) deep, with cling film.
  10. Press the ingredients of the large bowl firmly into the cake tin.
  11. Slice the remaining banana and place on top.
  12. Place in the freezer for 30 minutes.
  13. Remove from the freezer and place the cake on a cake plate/dish.
  14. Cover the top of the cake with the lemon and coconut frosting.
  15. Decorate with coconut flakes and lemon rind (optional).
  16. Serve with whipped soy cream or regular cream. You can also serve the cake with cashew cream.


  • You can use carob powder instead of the cocoa powder.
  • You can use hazelnuts or Brazil nuts instead of the cashew nuts.
  • The cake freezes well.
  • You can decorate the cake with lemon/orange zest, fresh berries and fruit such as mangoes, strawberries, orange slices, kiwis and more.