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Mocha Banana Cake w/ Matcha Cream Cheese Frosting

A rich, fudgy 3 layer chocolate cake frosted with a sweet, earthy, and tangy cream cheese frosting. It's a rich, decadent absolutely delicious treat so you would never guess it's made with so many healthy ingredients!

Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Assemble Time 20 minutes
Total Time 40 minutes
Servings 12
Author Dani

Ingredients

Mocha Banana Cake

  • 1 cup coconut oil melted and slightly cooled
  • 1 ½ cups coconut sugar
  • ½ cup maple
  • 3 eggs room temp.
  • 1 cup full fat Greek yogurt
  • 1 tablespoon vanilla
  • 4 overripe bananas mashed
  • 1 cup full fat coconut milk
  • 1 tablespoon apple cider vinegar
  • 2 ¾ cups whole wheat flour pastry flour sifted
  • ¾ cup good quality cocoa powder sifted
  • 2 tablespoons expresso powder
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt

Matcha Cream Cheese Frosting

  • 16 oz cream cheese softened to room temp
  • 1 stick of butter softened to room temp
  • 2 tablespoons matcha powder
  • 1 teaspoon vanilla
  • Pinch sea salt
  • 1 tablespoon coconut milk
  • 2 cups powdered sugar

Decorating the Cake

  • flowers for decorating optional

Instructions

  1. Pre-heat oven to 350 degrees. Grease three 6 inch cake pans and line bottom with parchment paper. 

  2. Combine coconut milk and apple cider vinegar and let sit for at least a minute. Set aside. 

  3. Combine the dry ingredients (flour through salt).

  4. In a stand mixer (or with a hand mixer/whisk), beat together the eggs, coconut sugar, and maple syrup until sugar is dissolved. Beat in each egg, one at a time. Mix in greek yogurt, bananas, and vanilla.

  5. Alternate adding in dry mixture and coconut milk mixture, ending with the dry ingredients. Beat until you have a smooth batter, but be careful not to over-mix as it will lead to a dense cake, 

  6. Divide batter between three cake pans.

  7. Bake for 20-25 minutes or until a toothpick comes out clean.

  8. Let cool and remove from pan.

  9. For the frosting, beat together the cream cheese and butter on high speed until smooth and creamy. Beat in vanilla, coconut milk, and salt. Sift in matcha and powdered sugar and beat on low for 30 seconds, and then beat on high for an additional 2-3 minutes until the frosting is light and whipped. 

  10. To assemble the cake, place 1 cake layer on your cake stand, cake turntable, or serving plate. I also recommend using a little parchment paper around bottom of cake to prevent icing spill over. Evenly cover the top with matcha frosting. Top with 2nd cake layer and evenly cover the top with frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. Refrigerate for at least 30-45 minutes to allow the cake and frosting to set up before slicing.