the fit peach


soft and moist

gluten free

soft and moist

Moist and fluffy

Decadent chocolate frosting

Made in under an hour


step 1

Mash the bananas with the back of a fork or a stiff whisk until no large clumps remain.

step 2

In a large mixing bowl or in the bowl of a stand mixer, beat the eggs and coconut sugar until it's thick and creamy and the color resembles peanut butter.

step 3

Add the mashed bananas, cashew butter, and vanilla to the bowl and continue to beat until well incorporated.

step 4

Fold in the almond flour, cinnamon, and baking soda and powder into the cake batter.

step 5

Pour the gluten-free banana cake batter into a 9 X 13 inch baking pan lined with parchment paper or greased with oil.

step 6

To prepare the frosting, beat together the butter and cream cheese until light and creamy.

step 7

Add the cacao powder and 1 cup of the powdered sugar and continue to beat, scraping down the sides as needed.

step 8

Add the icing on top of the cooled gluten free banana cake and spread evenly using an uneven spatula.

Cut the cake and enjoy!

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