Sometimes on Mondays all you really need is a little cake. Like this Chai Banana Snack Cake. Paleo, grain free, dairy free and absolutely delicious.
Don’t you love how it’s called a “snack” cake. It makes eating cake as a snack any time of the day legitimate. Now I’m just waiting for the lunch cake and dinner cake trend to take off and I’m all set.
Semantics aside, this cake is moist, tender, flavourful and only has 2 tbsp of maple syrup in the whole thing! (what?!). It’s also full of chai spices like cardamom and cinnamon which smell amazing while it’s baking. I feel like I could even call this recipe a “breakfast cake” because it definitely seems like a nice breakfast treat.
Are you ready to give it a go?
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I think we can all agree that life is better with the warm scent of banana bread wafting through the whole house. Especially when there are chai spices mixed in there. PURE JOY PEOPLE.
It’s pretty easy to make that happen with this cake. Wet ingredients in one bowl, dry ingredients in another and then combine and bake! It takes about half an hour from start to finish. If you don’t usually use a lot of sweets you could even leave out the maple syrup, especially if your bananas are super ripe and sweet.
Look at that creamy frosting! Holy yum! It is just a simple combination of melted dark chocolate (I used this one), cashew butter(I used this one) and coconut butter( I used this one). That’s it! Depending on how sweet your chocolate is you can add a splash of maple syrup or not. You could also top it off with this salted almond butter coconut whip. I’m thinking this definitely needs to happen!
Looking for more chai spiced goodies? Try these:
Chaga Chai Spiced Ghee(keto, whole30)
Chocolate Chai Cashew Butter Cups (paleo, vegan)
Chai Chocolate Chip Cookies (paleo)
Tried the recipe? loved it? Rate it and tag #sweetlizzy on Instagram!Print
Chai Banana Snack Cake (paleo)
A perfectly fluffy and moist chai spiced banana cake with a chocolate frosting. Dairy free and paleo!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 servings
3 very ripe bananas
1/3 cup cashew butter
1 tsp vanilla
2 tbsp maple syrup
1 1/2 tsp cinnamon
3/4 tsp cardamom
3/4 tsp ginger
1/4 tsp allspice
1/4 tsp clove
1/4 tsp salt*
1 tsp baking soda
1/4 cup cashew butter (CAN)
1 oz dark chocolate
pinch of salt*
maple syrup to taste
Preheat the oven to 350 F. Oil a 9×9 baking dish with coconut oil.
In a mixing bowl mash the bananas with the cashew butter. Add the eggs, vanilla and maple syrup and mix well.
In a separate bowl whisk together all of the dry ingredients.
Add the dry ingredients to the wet ingredients and mix well. Pour the batter into the 9×9 greased baking pan. Bake for 20-22 minutes or until the centre is cooked (a toothpick comes out clean).
Meanwhile melt the chocolate frosting ingredients in a double broiler over medium heat.
When the cake is cooked through and has cooled slightly spread the chocolate frosting on it.
*If your cashew butter is already salted add less salt!
Keywords: paleo, banana, chai, cake, gluten free, dairy free