Vegan Banana, Coconut and Raspberry Bread (ok, cake!!)


Yes, let’s be honest here. When I say “bread”, I mean cake. I am not quite sure how this kind of preparation got its deceiving name from, but the fact of the matter is, it’s got sugar, therefor it must be cake! This particular loaf happens to be vegan. I would like to say it is because I have resolved to be ethical and just this year, but really, it has to do with the lack of eggs and dairy in my fridge when the craving for baking hit me the other day. However vegan this cake may be, I dare you all to try it, vegan or not, and tell me the difference! Did I mention it’s a one-bowl/no fancy equipment wonder and the batter comes together in a matter of minutes? You are welcome. xxx

INGREDIENTS, serve 8-10

2 soft bananas, peeled and mashed with a fork

1 cup of shredded coconut

1-1/2 cup of self-raising flour (you can also use Gluten free self raising flour)

3/4 cup caster sugar (super fine sugar)

1 cup almond milk

zest and juice of 1 lime

1 cup of raspberries


  1. Preheat your oven to 170 C, 340 F
  2. Line a loaf tin with baking paper.
  3. Mix mashed bananas, milk, flour, sugar and shredded coconut together until a batter forms. Add lime zest and juice and mix though. Add 3/4 cup of raspberries in the mix and stir gently. Pour the batter into the tin.
  4. Dot the top with the remaining berries.
  5. Bake for 30-35 minutes or until golden and cooked though. Cool on a rack before slicing

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SILVIA’S CUCINA is available in stores and online!

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7 Comments Add yours

  1. Silvia says:

    My daughter recently started going out with a vegan. I have since discovered that 1tbs of linseed meal (which I grind up in a coffee grinder) mixed with three tbsp of boiling water, is the replacement for one egg. And although it won’t make things fluffy, it does give them a better consistency and slicing properties. I appreciate finding vegan recipes that don’t call for fancy ingredients. Thank you.

    1. Great tip! Thank you!

  2. Marja says:

    Hi Silvia,
    I looooooove your recipes, i’m even falling in love of Italy but my speaking and living language is Dutch. That’s the reason for my question. Are there any of your books made in Dutch? All though i’m quit good in English, sometimes there are sententces i don’t really understand. And baking or cooking with missing parts that i’ve to look up in a book or on the internet for a translation doesn’t help for a relaxed experience. I hope you say….YES there is!
    Thanks for reading my question and for all your delicious recipes.
    Kind regards,

  3. Bev Johnson says:

    Hi Silvia
    Love your blog and cook books. My daughter made your cake and it was very gloopy. We used gluten free flour and followed the recipe. Not sure what happened. I took photos if you want to see.

    1. I think you have got the answer there. The texture changes everytime you swap flours.

  4. Magdalena says:

    Hello, I’m from Poland. I just started the adventure with your recipes 🙂 Yesterday I made no-knead foccacia and all my family loved it 🙂 I have a question about Vegan banana coconut and rasberry cake recipe. Can use oat milk instead of almond milk?

    1. Of course you can, good luck!

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