Banana, passionfruit and pecan cake (GFO)

So on this chilly, winter’s day I should be studying for my upcoming exam but to true Diana-style, it seems that I’d rather procrastinate or moreso, procrastibake. Fast forward an hour or so and here I have an amazing banana, passionfruit and pecan cake using wholemeal spelt flour and passionfruit yoghurt. So soft. So comforting. So delicious.


1 cup wholemeal spelt flour

1 TSPN baking powder

1 TBSP flaxmeal

1 TBSP rice malt syrup

1/4 cup coconut oil, melted

2 medium bananas- ripe as ripe can be, mashed

1/2 cup organic soy milk

1 TBSP apple cider vinegar

1/3 cup passionfruit coconut yoghurt- I use this

1/4 cup activated pecans

  1. In a mixing bowl, add the soy milk and apple cider vinegar and set aside for five minutes.
  2. Add the mashed banana, rice malt syrup and coconut oil before mixing briefly.
  • 3.Add the flour, baking powder and flaxmeal before combining all the ingredients.
  • 4. Line a Bundt cake tin with unbleached baking paper. Add the cake batter evenly.
  • 5. Dollop the coconut yoghurt on top of the cake and using a skewer or chopstick, gently swirl the yoghurt through the cake.
  • 6. Top the cake with crushed pecans before baking at 180C for 45 minutes.
  • 7. Cool in pan for five minutes before slicing and enjoying!
  • NOTES:

    ❀ I am a happy ambassador for Cocobella coconut waters and yogurt however please note that I do not liase with companies unless I absolutely believe in their beliefs and would use their products myself.

    ❀Substitute the passionfruit yoghurt for a different flavour if convenient however it obviously won’t be a passionfruit cake anymore 🙂

    ❀ I used an organic wholemeal spelt flour for this recipe however I’d recommend buckwheat flour for a gluten-free option.

    ❀ Cooking times may differ if using a different sized cake tin.

    I hope you enjoy this recipe.

    With love,

    Di ♡

    “We are what we think. All that we are arises with our thoughts. With our thoughts, we make the world.” –Buddha.

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