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Passionfruit and Banana Cake


  • 1 cup wholemeal spelt flour
  • 1 tsp baking powder
  • 1 tbs flax meal
  • 1 tbs 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 tbs apple cider vinegar
  • 1/3 cup Cocobella Passionfruit coconut yoghurt
  • 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. Line a Bundt cake tin with unbleached baking paper. Add the cake batter evenly.
  4. Dollop the coconut yoghurt on top of the cake and using a skewer or chopstick, gently swirl it through the cake.
  5. Top the cake with crushed pecans before baking at 180C for 45 minutes.
  6. Cool in pan for five minutes before slicing and enjoying!


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