Beautiful, Sweet, Low Calorie, Vegan Banana-Coconut Cake

I wasn’t going to blog this, but then I did the math and for such a tasty, pretty cake with each slice (makes 16 slices) being around 127 calories I figure someone might be interested in it! According to Google the average piece of chocolate cake is around 350 calories without frosting – yes, Google has this information!

I have found the best sweet result comes from combining sugar and sugar replacer, and in my humble opinion the best sugar replacers for taste are Nativa (which is a blend of Erythritol and Stevia) and coconut sugar. In this cake I’ve used 2 tablespoons of coconut sugar and 20g of Nativa.

If you really want you can blend a little Nativa with cocoa and make a delicious low-calorie chocolate sauce to go on each slice. I highly recommend that if you feel you don’t mind another 3.2 cals. 😉

OK, without further ado…



4 ripe bananas, mashed
1 & 3/4 cups flour
1 & 1/2 teaspoons baking soda
1 teaspoon baking powder
1/3 teaspoon salt
20g Nativa granulated sweetener (Erythritol and Stevia)
1 tablespoon coconut sugar
30g raisins (2 small boxes)
1/4 cup oil
1/4 cup water
1 teaspoon vanilla


2 tablespoons of desiccated coconut
1 tablespoon of coconut sugar


Mash bananas. Add all dry ingredients including raisins. Add all wet ingredients. Mix and pour into a cake tin. Sprinkle blended topping ingredients. Bake. Bring out of the oven when springy to touch and a knife pulls out clean.

❤ You know, I’m not a bad baker if I do say so myself ❤

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