Banana & Maple Layer Cake with Avocado Chocolate Frosting

August 19 2016

Banana, maple, avocado and chocolate may sound like a strange combination, but combined in this new recipe makes the most delicious refined sugar and dairy-free cake! The flavours just seem to work!

This recipe calls for six bananas, which may seem like a lot, but do ensure you add them all in as this is where the cake gets most of its moisture and sweetness from. During the layering process, I also like to drizzle and spread around a little extra maple syrup, to help keep the cake moist and dense. This also gives the cake some added extra maple flavour.

For this recipe, I have cut my cakes in half to create a four-layer cake. It’s super easy to do, but two layers will also work if you are tight on time or just prefer a two-layered cake. When layering, I also like to ensure that I use one of the bottoms of the cakes (not the sliced surface) as the top layer of the cake. This will just help when frosting the outside of the cake, ensuring the top of the cake is as flat as possible.

I hope you enjoy the recipe! I know we have in my household. I think it could be a new family favourite. Please let me know in the comments if you have any questions or just want to say hi. I’d love to hear from you!

Have a wonderful week!



Banana & Maple Layer Cake with Avocado Chocolate Frosting  |  Gather & Feast

Banana & Maple Layer Cake with Avocado Chocolate Frosting  |  Gather & Feast


G&F is a reader-supported publication, free from paywalls and embedded ads.
Your support is SO greatly appreciated and helps fund the development of new recipes that I hope will make their way onto your kitchen table. x


VEG, RSF, Dairy Free
1.5 hours (plus cooling time)

Maple Banana Cake

  • 150g coconut oil
  • ½ cup coconut sugar
  • ½ cup pure maple syrup
  • 1 tbs vanilla powder
  • 1 tsp cinnamon powder
  • 3 eggs
  • 6 large bananas, mashed 
  • 1 cup almond milk
  • 1½ tsp baking powder
  • ½ tsp bi-carb soda
  • 1 tbs lemon juice
  • 3 cups whole-spelt flour 
  • ¼ tsp flaked sea salt
  • ½ cup extra maple, for drizzling over the cake layers

Cacao Fudge Frosting

  • 3 large avocados, peeled & deseeded
  • ½ cup coconut oil
  • ½ cup pure maple syrup
  • 3 tbs cacao powder
  • 200g dark chocolate, melted
  • 1 tsp vanilla powder 
  • ½ tsp sea salt flakes
  • ¼ cup rice malt syrup


Maple Banana Cake

  1. Pre-heat your oven to 180 degrees celsius.
  2. In a large mixing bowl combine the coconut oil, coconut sugar, maple syrup, cinnamon and vanilla powder, and mix until smooth. 
  3. Now whisk in the eggs, mashed banana and almond milk, and mix until well combined. 
  4. Next add the baking powder, bi-carb soda and lemon juice (the lemon juice activates the bi-carb soda and will fizz up a little). 
  5. Fold in the spelt flour and sea salt, and stir until just combined. 
  6. Pour the mixture into two paper lined round cake tins (about 18-20cm wide), and place into the oven for about 40 minutes.
  7. If the cakes are still a little under cooked, place them back into the oven for another 5-10 minutes.
  8. Remove the cakes from the oven and set aside to cool. If you are planning on frosting the cakes relatively quickly, place them into the freezer for about an hour or until completely cool.

Cacao Fudge Frosting

  1. In a food processor, add the avocado and blend until super smooth (this will take 2-3 minutes). Take your time on this step to ensure the avocado is silky smooth.
  2. Next add the coconut oil, rice malt syrup, maple syrup, cacao powder, vanilla powder, and sea salt, and blend until smooth (1-2 minutes).
  3. Finally, add the melted chocolate and blend until smooth (a further 1-2 minutes).
  4. Place the mixture into the fridge for an hour or two to firm up before frosting the cakes.

To Assemble The Cake

  1. Ensure the cakes are completely cold before frosting (this will prevent any melted frosting disasters). 
  2. You can either slice the cakes in half to create four layers, or just keep the two layers. 
  3. Place the first cake layer onto a serving plate and drizzle the top of the cake with a few tablespoons of maple syrup.
  4. Next, scoop a couple of large spoonfuls of frosting onto the cake and smooth with the back of a spoon or a frosting spatula.
  5. Place the second cake layer on top, and add more maple syrup and frosting to the top of the second layer (repeating again if you are creating four layers).
  6. Smooth the frosting around the outside and top of the cake with a tall frosting spatula until smooth.
  7. Decorate with cacao nibs, flowers and foliage or some flaked chocolate. Enjoy!

Free Resources

Click on the links below to print or save this recipe to your device.

Also on Gather & Feast

Vegan Caramel, Date & Fresh Ginger Self-Saucing Pudding

May 10 2019
This comforting and delicious pudding is also vegan and uses only a few key ingredients to prepare.
Read more

Salted Butter & Maple Buttermilk Pancakes

July 5 2024
Fluffy, crispy-edged buttermilk pancakes - our family's go-to recipe for special occasion breakfasts.
Read more

Spelt & Maple Apple Tarte Tatin

September 29 2015
This isn't your typical classic apple tarte tatin. I’ve given the recipe a little healthy ‘Gather & Feast’ makeover.
Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. Here you'll discover wholesome, and nutritious recipes, baked treats, and delicious desserts. x

Read more


Gathered: Newsletter

Get my free, twice-monthly newsletter for all the recipes to make, desserts to bake, videos, fun finds, and more!



Elevate your salad game with these flavour-packed recipes to cook for yourself and others.

Read more