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Banana Cake with Vegan Chocolate Frosting

Want to have cake for breakfast?

Bake banana bread in a round pan and smear a generous layer of sweet potato chocolate frosting all over the top.

The breakfast of champions.

It’s no secret that I love banana bread.

Like a-loaf-a-week kind of love.

You know what else I love?

My sweet potato chocolate frosting.

So why not combine the two?

Fabulous deliciouness ensued.

Let’s start with the cake.

Because of the bananas, only a bit of honey is used for a subtle sweetness. A dollop of greek yogurt and some coconut oil provide a moist richness.

Since this is essentially a banana bread recipe, feel free to bake in a loaf pan.

But a round cake seems fancier, right?

And we all wanna be fancy breakfasts eaters.

And the best part of round, cake-like baked goods?

Frosting is a necessity.

Especially when it’s my four ingredient vegan chcolate frosting.

Made with sweet potatoes.

I know, I know…a bit weird.

But don’t knock it til ya try it!

Just trust me on this one.

Make it.

Smear it.

Don’t be skimpy.

Since this is a cake, why not add some fun decoration?

Cause we’ve gotta be fancy and extra. Always.

I added some coconut cookies and flakes on top!

Now you may eat.


Cut yourself a big ‘ol slice and enjoy.

I had some with my coffee this morning.

It was the perfect pair!

What are you waiting for?

Dig in already!

Banana Cake with Vegan Chocolate Frosting

A more fabulous version of healthy, gluten-free banana bread. Topped with a generous layer of sweet potato chocolate frosting. Perfect for breakfast and dessert!


Banana Cake

  • 2 bananas
  • 1/3 cup coconut oil *melted and cooled
  • 1/4 cup honey
  • 1/4 cup plain greek yogurt
  • 1 tsp apple cider vinegar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 1/4 cup gluten free flour blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Chocolate Frosting

  • 1 medium sweet potato *roasted
  • 3 tbsp almond milk
  • 3 tbsp maple syrup
  • 1/3 cup cacao powder


  • Preheat the oven to 325 degrees.
  • Combine the mashed bananas with the rest of the wet ingredients,
  • Mix dry ingredients in a separate bowl, then fold into the wet batter.
  • Scoop into a lined 6″ round pan. (or other baking dish)
  • Bake for about 30 minutes.
  • Blend the peeled roasted* sweet potato with the almond milk and maple syrup.
  • When smooth, add the cacao powder.
  • After the cake has cooled, smear on a generous amount of frosting and enjoy!


*slow roast the sweet potato at 375 degrees for about 40 minutes

1 thought on “Banana Cake with Vegan Chocolate Frosting

  1. Hi Katie!

    Sooo I used Arrowroot Flour and the cake tastes great, but man is it oily! What do you mean by “gluten free flour blend” in your recipe? Still love the recipe though!

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