Banana Molasses Cake With Molasses Cream Frosting

Banana Molasses Cake With Molasses Cream Frosting

Ok, for most people who know me and those that have read my blog for awhile, know I'm not a fan of bananas. I think the smell, taste, texture and everything about them is pretty gross. As I've gotten older, I've learned to like pretty much anything...except bananas.

Well, when I saw Christina mention on her blog Small Kitchen Chronicles that she, too, detested bananas but was posting a banana-flavored cake, I was intrigued. I thought, well if she loves and raves about this cake but doesn't like bananas, I ought to give it a shot. Especially seeing as the other component was molasses...which we both love. Be sure to follow her blog full of beautiful photos and mouth-watering recipes...especially her Red Wine Cupcakes!!

Well, I have to say that this cake is divine. I made¬†some changes to the original recipe to make it vegan and oil-free, but the banana and molasses flavors were still front and center. After my success with making the cake vegan and oil-free, I decided to basically write a whole new recipe as a gluten-free version as well, inspired by and hoping for the same banana molasses flavor and delicacy. I wanted to offer all versions for my readers. ūüôā So, today I present to you 3 versions of a banana molasses cake. Pick whichever one you like and I'm sure you will enjoy it, no matter what!

My vegan version: I used pecan butter and apple juice instead of butter and milk. I also only used 1 banana instead of two, because I knew 2 would be overkill for my gag reflex of bananas! The pecan butter lends a very creamy, sweet and buttery taste when baked, without screaming pecan. The apple juice also lends some sweet flavor and counteracts the heaviness of the pecan butter.

Result?.....It turned out incredibly light, tender, moist and with the perfect touch of banana and molasses. I was pleased, as my several changes worked on my first attempt! It was also confirmation that two bananas would have been too much for my sensitive tastebuds, as one was just perfect. next version............

My vegan and gluten-free version: THIS one was my favorite...shockingly, you wouldn't think so. However, this new version I made was so delicious and was BETTER than just my vegan version with whole wheat flour. I used almond flour, oats ground into a flour, maple syrup and a touch of cinnamon. Using so much almond flour and oats gave it such moisture and a perfect texture, it needed no oil. It also held together better because of the oats. Grinding them up though into a flour, you would never know there are oats in is not oaty. I couldn't stop eating it.

Side by side comparison. The left one is my vegan version using wheat flour and pecan butter, which is why it is darker. The right is the gluten-free version using almond flour and oat flour.....which was my FAV! I made a slightly larger recipe for the gluten-free, so it would be a taller cake.

Accented by the most amazing molasses cream topping ever. It is SO light, creamy and subtly to not compete with the banana molasses flavors.

I am sharing my own 2 versions with you today.

Banana Molasses Cake  adapted from Small Kitchen Chronicles. The original full recipe using all-purpose flour and oil can be found here.

2nd version. This is my vegan, oil-free version. Print recipe

  • 1 cup whole wheat pastry flour (126 grams)
  • 1/4 cup blanched almond flour (26 grams)
  • 1/3 cup granulated white sugar, (xylitol will work too for a sugar-free option)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup unsweetened apple juice
  • 2 tablespoons unsulphured molasses
  • 1/2 cup pecan butter
  • 1 medium banana
  • 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons room temperature water)
  • 2 teaspoons vanilla extract

Note: This doesn't make a high cake, it is about 1 1/2 inches tall. They are perfect sized mini cake squares.

Directions: (Vegan version)

  1. Prepare the pecan butter first. Line a sheet pan with 1 1/2 cups whole pecans and spread out. Bake for 12 minutes at 300 degrees. Puree in a food processor until very smooth and creamy, scraping the sides as necessary. It should be smoother than almond butter. Specific directions and photos are here. Make sure to measure out just 1/2 cup, in case you made extra.
  2. Preheat an oven to 350 degrees and lightly grease and flour a 8x8 inch square pan. I used Pillsbury baking spray, (it contains flour) it works brilliantly.
  3. In a small cup, add the flaxseed with the water and whisk quickly with a fork for 30 seconds. Set aside for 5 minutes while preparing the other ingredients. It should become gel-like.
  4. In a medium bowl, add the first 7 ingredients (all the dry ingredients) and whisk very well.
  5. In a blender or food processor, add the remaining wet ingredients and the prepared flax egg. Pulse/blend for a minute or so until smooth and no lumps remain. This is an important step as it incorporates air and what gives a beautiful texture to the cake. Pour the batter into the dry ingredients into thirds and gently fold in with a rubber spatula. As soon as it comes together, stop mixing and pour into the prepared pan.
  6. Bake for 20-22 minutes or until a toothpick comes out completely clean when inserted into the center. Mine was perfect at 22 minutes.
  7. Place pan immediately on a cooling rack for 15-20 minutes only. Gently turn over cake onto the wire rack and it should slide right out. Cool completely before frosting and slicing. Slice with a very sharp knife gently into 16 squares. Keep cake stored in the fridge.

Below is my favorite version and the one I'd recommend. It has the best texture and flavor and is the easiest one to make as well. I really hope you love this Vegan Banana Molasses Cake With Molasses Cream Frosting. It is both gluten-free and oil-free, yet you'd never know it because it tastes so incredible! Be sure to leave me feedback below in the comments after you make it!

Yields 16

Banana Molasses Cake With Molasses Cream Frosting (Both Regular and a Gluten-free Version!)

This is my favorite version I created of this amazing Banana Molasses Cake. It is vegan, gluten-free, oil-free and the most amazing, soft and moist texture.

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    For the Cake
  • 1 1/2 cups (192g) superfine oat flour (use gluten-free if necessary)
  • 1 1/2 cups (168g) blanched almond flour
  • 1/4 cup + 2 tablespoons (45g) tapioca flour/starch
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons aluminum free baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 cup + 2 tablespoons unsweetened apple juice
  • 3 tablespoons unsulphured molasses
  • 3/4 cup grade a maple syrup
  • 2 teaspoons vanilla extract (use gluten-free if necessary)
  • 1 medium banana
  • 2 tablespoons apple cider vinegar
  • Molasses Cream Frosting
  • 1 can full-fat coconut milk (chilled overnight or longer, you will only be using the thickened cream at the top of the can, so don't shake the can)
  • 1 1/2 tablespoons pure maple syrup
  • 1-2 teaspoons molasses (depending on how strong you want the molasses flavor)
  • 1/2 teaspoon vanilla extract


  1. Preheat an oven to 350 degrees and spray an 8x8 square pan with baking flour non-stick spray. I use Pillsbury brand and it works perfectly. Otherwise, grease and flour it.
  2. To a large bowl, add the oat flour, almond flour, tapioca, cinnamon, baking soda, baking powder and salt and whisk very well. Set aside.
  3. Next, add all the wet ingredients (the next 6 ingredients) to a blender or food procesor and blend until very smooth and there are no lumps remaining. This is an important step, as it incorporates air and gives a wonderful texture to the cake. It works better than a beater. Pour the wet into the dry ingredients and gently fold until well incorporated.
  4. Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick comes out completely clean when inserted in the center. Place pan immediately on a cooking rack for 15 minutes. Gently turn over cake onto the cooling rack and it should slide right out. Cool completely before frosting and slicing. Slice with a very sharp knife gently into 16 squares. Keep cake stored in the fridge.
  5. For the molasses cream frosting: place the coconut milk into the fridge to chill overnight or 2-3 days for best results.
  6. Carefully open the can and scoop out all the hardened cream at the top. It should be very thick...if it is runny, it is not a good brand or can and won't work for the frosting. I recommend Thai Kitchen. Each can varies though, so I always keep about 5 cans in my fridge for recipes.
  7. Add the hardened cream to a medium bowl and beat until smooth. Add the vanilla, molasses and syrup and beat again for a couple of minutes until light and fluffy. Taste and add any more sweetener if desired, but keep in mind the cake is slightly sweet too and a light frosting goes well with the cake.
  8. Spread onto the cooled cake and slice into 16 squares, or desired sizes. My can had a lot of cream in it, so I had extra. Keep the cake covered and stored in the fridge.


Nutrition per slice: 149 calories, 4 g fat, 2.9 g protein, 26.1 carbs, 12.5 g sugars

Oh, and thank you to everybody who voted for me, I won Best dessert for my Chocolate Hazelnut Raspberry Bars! Yippee!


  1. Wow, so impressive. You put a tremendous amount of work into this and look at the results. Either one is delicious, I don't know if I could pick but if someone made me I would probably do the GF because it is higher and I trust your taste buds, Love the frosting too!
    • Thank you so much Suzanne! Yes, it was a bit of work, but SO WORTH IT. The gluten-free was also my husband's favorite. The almond flour really lended flavor and moisture. Since it was a larger batter, it was less of a banana flavor which I preferred, but that's just me. I loved the texture as held together slightly better than my vegan version.
      • I love banana's so I would up the banana to 2 would I have to decrease anything if I do that?
      • Oh yay!! Please let me know how it turns out! I hope you'll still love it, even though it's a mild banana flavor. You definitely get the molasses flavor and notes of cinnamon and sweetness so it's fabulous still. :)
    • Well, if you do the gluten-free version, I'd probably try adding 1/4 cup more ground up oat flour...not sure though..just guessing off hand. It would be too mushy otherwise. Just use 2 small bananas. I guess I need to try my gluten free version with 2 bananas and upping the oat flour and see myself. You can still taste the banana, it's just not strong like in my vegan version.
      • I am going to stick to the recipe you don't mess with perfection! Will let you know how it turns out, my friend is having a BBQ and is GF and I am going to make this to take there.
    • Suzanne I just saw your last note! I hope you were able to make the cake and if so, I hope it turned out okay! I've had two people make it so far with great results, so I hope so! Anyways, thanks again :)
      • I got so busy I forgot to report back, yes I made it exactly as you wrote it and it was amazing. My friend and everyone loved it. She asked that I make it for the next BBQ also on July 4th. Also, I get repeat requests for your chocolate chip cookies making those this weekend also.
    • Oh, wonderful Suzanne!!! Thank you so much, you made my day. I'm so happy everybody enjoyed it. So happy to hear about the cookies too :)
  2. WOW Brandi these cakes look fantastic!! I love Christina's blog so much--I remember seeing that cake on her blog and bookmarking it. Your adaptations to the cake sound so delicious--almond flour in anything is so good! Haha I'm so happy you temporarily got over your banana aversion long enough to try this--when I saw "banana" on your blog, I did a double take!
    • Thank you so much! I ate the gluten-free version in 2 days, it was SO good! Haha! I just laughed out loud at your "double take" comment! I know...but honestly after this turned out so good, I swer, I started thinking of all your banana recipes that I'm willing to try now! I can't do them in smoothies though...yuck!
  3. Think I will try the gluten free version - I trust you and if that is your fav then so be it! To think, I never baked before following your blog - now I have turned so many people onto your gluten free cookies!
    • Cindy-you just made my day! All I want is to inspire people to get in the kitchen and if I've inspired you to bake-that makes me so happy. It means so much that you are making/enjoying and sharing my recipes! :)
  4. This looks fantastic! I would love to try these out! They look so good! :)
  5.! This looks/sounds sooooo amazing! Thank you for figuring out how to make it vegan and gluten-free! I have all the ingredients listed, so I have no excuse not to make this asap. ;)
    • Thank you Raechel! Yes, it was important since we personally are vegan and mostly gluten-free and so many of my readers are gluten-free. Of course, if one isn't they certainly can follow the original recipe if they want! :) I just couldn't resist making this after seeing Christina post the original recipe. They are all wonderful. Yes, please make it and let me know if you do! :)
  6. The GF version is very lovely! And maybe we might get you to like bananas ;-)
    • Hey now, that's pushing it, lol! I can handle them more long as it is in dessert :)
  7. You're amazing, Brandi. You obviously put a lot of work in these recipes and it shows. And your photography is quite beautiful, too.
  8. OHHH sweet deliciousness! I love your coconut topping recipe, AMAZING! I love bananas, but don't like them in my baked goods (UNLESS it's banana bread.) So I am sure that one banana would be perfect! Just enough to bind things together without the overwhelming flavor! These cakes look so good.
    • Thank you so much Brittany! Yes, I agree...the one banana was just enough of banana without overwhelming me. My hubby who loves bananas even preferred it with one banana in the gluten-free version. He thought he vegan version was too banana-ish because it was a smaller cake (recipe) so the banana flavor was more pronounced.
  9. Brandi, I am SO impressed by your experimentation in the kitchen. Reading your post, I was thinking, "Look ... at ... you ... go, GIRL!" Love it! And, I know, bananas, who knew, right?! I felt the exact same thing when I took the first bite of the cake I created. I'm really excited that it inspired you to make it your own, and not one version, but two! Chef Ming Tsai of Simply Ming fame said it perfectly, paraphrasing ... he just loves it when people change his recipes and make them their own because it means that now they're really cooking =) To that I say, "amen, brother, amen." Great job as always, Brandi, and thanks so much again for the love and shout out. You're terrific (and congrats on winning Best Dessert for your bars too!) xo!
    • Thank you so much Christina! I agree with that wonderful saying. I mean really...girl, you got me to try bananas, lol!! Such a fabulous cake...I was eating it like crazy. Thanks again! I'm making your cardamom carjeta next!!!
  10. I'm in love with all three versions! You're a trooper for experimenting with this so that you can give us three options. I'm going to try each one because they all look fabulous - so light, fluffy and flavourful! I've been dying to make frosting with coconut milk since I've been seeing it on so many blogs lately. Yours looks ridiculously good - so thick 'n creamy, it looks just like cream cheese! Fabulous post, Brandi.
    • Thanks so much Nancy! Oh girlllll, you've got to try this frosting if anything! You will be eating t out the bowl. Here are 2 more of my recipes using coconut cream. :) AND :)
      • Thanks, Brandi! I'm going to pin all of these so that I don't forget where they are.
  11. OMG PERFECT! Thank you so much for the variation in recipes - helps so much! :D
    • Wonderful! I figured 3 versions would give nobody an excuse NOT to try this cake!! ;)
  12. If you start your own bakery, I will be your first customer. These cakes looks really good and I will buy all 3 versions :-) Am searching for molasses over here for my bread but it seems hard to find....
  13. Waw, Brandi! The 2 versions are all looking equally delicious! I love, love that special molasses frosting too! MMMMMMM! You are certainly a cool baker!
    • Thank you so much Sophie! Baking is definitely a passion of mine...something feels off if I'm not baking :)
  14. Hi! You have been awarded the "shine on award". Please visit for details.
  15. These cakes look yummy. I have never tried gluten free cakes and I actually like bananas so this may be a good start.
    • I guarantee you will notice no difference, the texture and flavor was just as good, better in fact, that the one I made with whole wheat flour!!
  16. Delicious - it looks so moist, creamy and fantastic :-)
  17. Awesome how you improved the recipe and as always your photos look amazing ;)
  18. You really are the sweetest (ha!) baker to make 2 versions so all your readers can enjoy! I can't wait to try the GF vegan version. I love cooking with oat flour, too. And almond flour is a nice protein boost. Thanks again! -Dana
    • Thank you so much Dana! I ate the whole cake in 2 days, haha! It was so good!! I liked it straight out the fridge and also would toast a couple of pieces in my mini bake toaster oven...oh my, so good! Please let me know if you try it! Oh, and yes, it's so important for me to please my readers , I have so many gluten-free readers and I've pretty much gone gluten-free for the most part anyways. :)
  19. […] inspired by Brandi’s gluten free banana cakes and wanted to bake something with almond flour last weekend. This recipe has many firsts to its […]
  20. Just followed your comments from Christina's post to this vegan adaptation of her recipe. I have a few vegan friends who adore bananas so I'm going to make your version for a party next weekend! Hm, now... whether to make the GF version or the wheat-flour vegan version? You did say your preference was for the oat flour one so maybe I'll go with that :) Thanks for putting the time and effort into creating these recipe versions for your readers. You're wonderful Brandi!! xx
    • You're so sweet Laura! Thank you! My readers are everything to me. Um, the vegan one is yummy but I would definitely make the gluten-free version for the party because its a taller cake and would suit it better. It also holds together a bit more. I finished it in 2 days, it was so good! If you're planning on making the frosting as well, make sure you get a real good thick coconut cream , because it may get too soft if it sits out too long or if the party is outside. I had a really good can so it did pretty well sitting out. But you could always add just a basic vanilla frosting with some molasses added to it also and that could work too. Please let me know how it turns out! Thank you so much!! :)
      • Thanks for the reply Brandi! The good thing at the moment is that it's winter here in Australia, so even if we sit outside it'll be cold enough for the frosting to stay together. I'll look out for some beautiful thick coconut cream though. Sounds so delicious! I'll let you know how I go with the recipe. Love the idea of the taller cake... plus I'm a huge fan of oats anyway so the idea of adding oats makes me happy! Thanks again lovely... your readers (me included!) are really lucky x
    • Sounds wonderful Laura! A friend just made this for a party and it was a hit, even with the coconut cream, it held up well! So, I hope it works out for you too! :)
  21. Oh wow! That’s a great looking plate!
  22. Loni Gaboya
    Brandi, I just want to thank you for sharing this recipe. I loved the cake! So did my family:) Thank you for giving step by step directions and for using amazing ingredients. I really was so happy that the cake I made, it came out looking like yours and was so moist and delicious! You are amazing!
    • Thank you so much Loni for the feedback! Thank you as well for posting a pic on Facebook! You are so right, your cake turned out exactly as my photo and it looked beautiful! That just proves its an easy recipe for people too. I'm so happy everybody enjoyed it! Thank you. :)
  23. Elilta B.
    Ok, I am not much of a baker.... But I decided to make the vegan version of the banana cake.... Loved it, my husband loved it. My sister and her children came over today, the cake is all gone.... They inhaled it.... I guess I will have to make some more soon....
    • Awesome Elilta! Thanks so much for the feedback here. I'm thrilled that you made the vegan version because others have made the gluten-free, so all around success with both, yay! Yes, go make more! :)
  24. Just curious why the vegan, GF, OF version has so much more sweetener---3/4 maple syrup + molasses vs the 1/3 cup sugar+ molasses in other 2?
      Because it makes a larger cake, it is a larger recipe than the other two. I've noted above as well as the two comparisons in photos of the two vegan recipes. :) I know people like taller cakes typically, myself included, so since the original recipe was rather short, I wrote a new, larger recipe :)
  25. While I am interested in trying your GF version, I don't like using a full cup of almond flour. I prefer coconut flour and coconut flour is one of the difficult flours in my opinion to work with even though I love coconuts so much. Have you tried with coconut flour? Maybe I will give a try replacing half of almond flour with coconut flour, hope that will work! Anyways, great recipe. Regards, Michael.
      Hi Michael! Coconut flour is VERY absorbent and using half a cup would definitely yield a much different, drier result. Since there is no oil in the recipe, that is the reason for the almond flour, as it gives the cake perfect moisture. If you still don't want to do a full cup of almond flour, I would at the very least do 3/4 cup and a 1/4 cup coconut flour and you may need to add a couple of tablespoons of oil to compensate, as I'm afraid using the coconut flour will really dry it out. A little goes a long way :) Please let me know if you try it that way and I hope the result is still good because the gluten-free version really is spectacular! :)
      Oops I just realized I used 1 1/2 cups and flour and 1 1/2 cups oat flour, even amounts as I've found this combo gives wonderful rise and moisture. Again, I would advise only using a small amount of the coconut flour, if you want to use it, or it will really affect the result. The combo if oat flour and almond flour give a wonderful texture similar to all purpose without strange aftertastes, and the tapioca acts as the egg to both bind the cake and helps with leavening. :)
    • I'm so glad I found my soluoitn online.
  26. Thank you Brandi. Why are you avoiding oil, especially good oil like Virgin Coconut Oil? If you are using almond flour for its oil, I am tempted to experiment with coconut flour and coconut oil if coconut flour will make it dry. Now, I am cooking and blending nut, not at all baking person. For baking, I feel that I have to follow the recipe to the T or the finished product if it turns out not as intended, is beyond repairable! But cooking and blending, I feel is different and the finished product can be easily made palatable and repairable to suit to my taste. Just my opinion. So, I leave the baking very much to my wife and daughter! But, if I find a great recipe that I feel is good, I will give it a try but I am not confident with substitutions. So, if I want to avoid almond flour and use coconut flour and coconut milk, do you have any suggestions on the quantity? If not or if you don't have experience, I will give it a shot and eat them even if they don't turn well! Much appreciated for your interest to help a fellow health conscious person. Regards, Michael.
      Hi Michael. Yes, you are correct...baking is a science and not so easily adapted, as with cooking. Especially when the recipe is both vegan and gluten-free. There are not any two flours that when subbed that will yield the same result, that is why it's best not to sub flours in most cases, it is easier to sub liquid sweeteners, sugars etc. with similar results, but when dealing with gluten-free baking, it can easily end up as a disaster. The way I wrote this recipe mimics the same results of a typical white flour cake, that is why it's been a popular cake. I definitely would NOT use all coconut flour and oil to make up for the difference, it won't work. You will end up with a mushy dense cake. The almond flour is used for both moisture and lightness/tenderness that mimics a typical cake when combined with oat flour and tapioca. It's pretty much my favorite 3 flours to use in my recipes because everybody loves how they "fool" anybody that it is vegan and gluten-free :) I typically don't use oil because it's not the whole food, but instead processed down to just strictly saturated fat, with no other nutrients, just fat. I prefer my fat sources to be from avocados and nuts and chia seeds since they are whole foods and being digested that way. It was important for me to adapt to an oil-free diet for my husband's health too because he has gout and oils can be really inflamatory. I love coconut oil, but just use it for skincare! Ok, now as far as using the coconut flour. This is what I would suggest. Again, I stress you won't end up with the same cake or as light by subbing too much coconut flour. The general rule of thumb is to not sub more than a 1/4 of the flour that you are wanting to sub, with the coconut flour, because of it's heaviness. Since this is a vegan cake with no eggs, that is another reason, since eggs lighten up cake a lot when using larger amounts of coconut flour. If you sub too much, your cake might not be edible and then you will have wasted all of those ingredients. I would just try these changes and see if it turns out ok, although it definitely will not be the same texture result, just a different cake. Keep all of the other ingredients the same with just these changes: Use the same amount of oat flour as written and the same amount of tapioca as written. Use 3/4 cup almond flour instead of 1 1/2 cups Use 1/2 cup coconut flour With the use of the coconut flour, you will need to probably add a couple of tablespoons of oil. Since there is banana in the cake, then you shouldn't need much more oil than that, since the banana and almond flour help with moisture. See how your batter is, it should be like a smooth liquid cake batter, not too thick. If it's too thick, add a little more oil/water. I will try to tinker with a mini version of this and see how it turns out. I hope the above subs can yield a good cake, different, but still good, and if you don't want to chance wasting all of those ingredients, then just make the cake as written! Trust me, it is delicious and is SO worth it! I have a friend who made it for a party and nobody was vegan and they all loved it. Good luck :)
        Oh, and keep all of the other listed ingredients in the recipe the same (syrup, juice etc.) and make sure to use the blender as I suggest, because it incorporates air and lightness and smoothes out the banana really well. The baking time may need to be adjusted as well. Start checking it at 20 minutes and take it out once the toothpick is no longer having wet batter on it and the tops are firm and spring back lightly when touched.
  27. Oops, I meant coconut oil, not coconut milk, or may be I can use coconut milk?!!!
  28. I just found your website today and I wanted to thank you for sharing all of your amazing recipes! My family and I are transitioning our diets to vegetarian and then vegan. I plan on using your terrific site for ideas for many meals, and countless desserts, starting with this mouth-watering Banana Molasses Cake with Molasses Cream Frosting! It looks so delicious that I am already planning what other baked goods I can top with this frosting! If I don't have a plan for what I'm going to put the frosting on I think I would seat it all off a spoon every evening for dessert! I also wanted to thank you for your 8 ingredient recipes for another reason. I used to tell my husband if a recipe had more than 5 ingredients I would not make it. Since that time, nearly a decade ago, I have learned to cook (mostly) healthy meals from (more often than not) scratch, often with many more than 5 ingredients! Learning to cook has given me a sense of pride and control over a very important element of our health- the fuel that our bodies will run on! I am so grateful for your 8 ingredient amazing recipes. For the past three years I have suffered from a rare, debilitating nerve disorder. Four failed surgeries and countless procedures later I am in more pain than when I was diagnosed years ago. One of the most frustrating results of this disorder, other than the constant pain is the overwhelming exhaustion. I also have mild cerebral palsy, so there have always been limits to what I can do on my own, but this disorder has made even driving my daughter to school which is 4 minutes away an often impossible task. I love to cook and to create natural products for my family, friends and home. Being unable to do much of anything sucks, to be honest. Thank you for giving me recipes I can make even when I am suffering. It feels like a light at the end of a tunnel. I have missed cooking and creating so much!
      Wow Tracy! I am so truly sorry to hear of your struggles. I can't imagine how difficult and frustrating that must be for you. I'm a mother too and I can only imagine how difficult that would be for me as well. I hope you find some relief and some peace with this. I am so happy you have found my blog and love it so much and love the 8 ingredient concept. My goal is to reach people who want easy, few ingredient recipes but still be made with whole foods and not processed oils or junk in them. Bottom line, it's totally possible and they taste just as good as the junk food! I hope you enjoy my site and please leave me feedback on any recipes you make, I'd love to hear from you and please email or comment anytime with any questions you have! Thanks so much :)
  29. Hi there! I was just wondering if you knew the nutritional information for the third version of this cake as well as the grams for each slice?
      Hi Mili! I have added it above in the post!
  30. You know how I feel about bananas :) Love that you found a version you could enjoy them in -- that's so much more advanced than my husband who would never even give anything banana a go out of principle :) These cakes sound awesome by the way. I never tried pairing banana with molasses but now that you mentioned it it sounds like a wonderful idea. And that frosting -- coconut cream with molasses -- yum!
  31. Oh yeah, baby. This one's a keeper! It's my daughter's favorite so far, even without the icing. My hubby's infatuated with it bc he always loved shoefly pie and this tastes a lot like that fat-laden dessert only MUCH healthier! Thanks again for another amazing recipe! Today was a great "stay inside and bake day" bc it's 95 outside, so I made the banana molasses cake, blueberry muffins, and your new sunflower brownies. They all freeze beautifully so the fam will be set for a while!
      Oh Wow! You are baking up a storm today, sooo awesome! I'm so happy to hear you loved all 3 of these Colleen, thank you so much for making all of them! SO happy to hear this was a hit!! Thanks so much for the feedback!! :)
  32. Wow. I made this and my whole family loved it. My 8 year old daughter was eating very slowly and when I asked her why she said, "because I'm trying to savor it." Lol. Excellent recipe. Thanks for sharing.
      So awesome to hear this Jackie!! I love this cake too, even though I don't like bananas, it's still one of my favorite cakes. That cracks me up about your daughter, that is quite a testimony, haha! Thank you very much for the feedback!

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