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Banana Cacao Cake with Maple Coconut Cream



12 portion(s)


  • 100 grams Almonds raw
  • 300 grams walnuts
  • 50 grams Coconut butter, (or Butter)
  • 4 mejool dates, (pitted)
  • 6 bananas, (Approx 600g)
  • 75 grams Maple syrup
  • 50 grams cacao powder
  • 1 1/2 teaspoons baking powder, (gluten free)

Maple Coconut Cream

  • 400 grams coconut cream, Chilled in fridge. Must be pure, no additives
  • 40 grams Maple syrup, (or to taste)
  • 1/2 tsp vanilla extract

Recipe's preparation

  1. Preheat oven 180 deg fan forced. Line a 20cm round cake tin.

    Grind almonds and 200g walnuts on sp 9 for 10 sec. Add remaining walnuts and chop on sp 4 for 2 sec until broken, you want small chunks.

    Melt coconut butter on 100 deg 1 min 30 sec sp 1. Add dates, bananas, maple syrup, cacao and baking powder and mix on sp 6 for 20 sec. Add almonds and walnuts and mix on reverse sp 4 for 15 sec until combined. Mixture should be a reasonably thick cake batter.

    Place in lined cake tin. Bake 40-50 mins or until a skewer comes out with crumbs but not wet. It may still look a little soft but will firm as it cools.

    Allow to COMPLETELY cool in tin.

  2. Maple Coconut Cream
  3. Ensure thermomix bowl, blade and butterfly are thoroughly washed and placed in fridge or freezer until chilled, approx 10 mins.

    Remove bowl and coconut cream from fridge, pour off coconut water and reserve for a smoothie or other recipe. Add the thick coconut cream only, vanilla and maple syrup, beat with butterfly for 30 sec on sp 4, check if it can be scooped otherwise mix again for 10 sec and check again. Place in a container in fridge until ready to use.

    This will not work if you use coconut cream with emulsifiers or additives.

  4. To Serve
  5. Ice cooled cake with the Maple Coconut Cream swirled on top and a sprinkle of walnuts.

    Or warm cake and serve with a scoop of maple coconut cream, drizzled with extra maple syrup and sprinkled with walnuts. It is better to serve it warmed again after fully cooling as it allows the flavours to develop and the cake to stabilize and become firmer.

    This cake tastes even better the next day. Store in the fridge.


Accessories you need



This recipe is gluten free, vegan, paleo, egg free, dairy free, processed cane sugar free and absolutely delicious!

You could use 300g almonds for the 'flour' and 100g walnuts for crunch, I just made it this way because I had lots of walnuts. You could also subsitute the maple syrup for honey if you wanted to, probably just use a little less honey.

Coconut Cream must be chilled for a few hours or overnight, I just keep a few cans in my fridge for recipes like these.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Would you be kind enough to

    Submitted by Elaine Schnelle on 8. August 2016 - 22:33.

    Would you be kind enough to tell me what brand of coconut cream you use please.. Thankyou so much

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  • This lives up to your name -

    Submitted by Jennifer Emmerton on 8. April 2014 - 20:56.

    This lives up to your name - it sure is 'yummy for my tummy'

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  • Absolutely devine! 

    Submitted by KateKate79 on 6. April 2014 - 21:15.

    Absolutely devine! 

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