We know you guys are a big fan of healthy snacking. So to keep this almond flour cake with mashed banana all to our selves would be just wrong.



Eat good feel good

We know you guys are a big fan of healthy snacking. So to keep this almond flour cake with mashed banana all to our selves would be just wrong. Happy that we can spread the love and share this recipe from De Hippe Vegetariër.

Instead of regular flour which contains 70% out of carbs, we use almond and coconut flour for this banana cake recipe. Almond flour is made out of ground almonds. Almonds are a great energy source of healthy fats, a lot of fiber and body lovin’ protein. They contain a lot of important vitamin B‘s and a big amount of magnesium, copper, zinc, iron, phosphorus, calcium, potassium and sodium.

Coconut flour is gluten-free, bursting with fiber and relatively low in carbs, which is nice for your blood sugar levels. Coconut flour is also a great source of protein and lauric acid.

By mixing the coconut flour with almond flour and the blending the mixture with greek yogurt, you prevent the cake from getting dry. The result: just the right amount of moist a good cake is supposed to have.

This Almond four yogurt cake is bursting with healthy fats and protein which will leave you nothing but satisfied. You can replace the greek yogurt with non-dairy yogurt if you prefer to keep this cake dairy free.

The lush layer of greek yogurt topped with juicy pear makes this cake a treat that you can enjoy every moment of the day!


1 cake (8 servings)

5 oz / 140 g almond flour 

1.4 oz / 40 g coconut flour

2 teaspoons baking powder 

8.8 oz / 250 g greek yogurt 
+ 4 tablespoons for topping

1 ripe banana - mashed

1 lemon juice and zest 

4 eggs

1 teaspoon vanilla sugar

2 ripe pears - peeled and cut in thin slices


Round baking tray


  1. Preheat your oven to 360ºF / 180°C and grease up a round baking tray.

  2. In a bowl; mix almond flour, coconut flour, baking powder, lemon zest and a pinch of salt.

  3. In another bowl; mix banana, yogurt, and lemon juice. Blend with the flour mixture. 

  4. In a bowl; whip up the eggs for 3-4 min, fold in mixture

  5. Pour mixture in baking tray and bake 40-45 min until golden brown and when tooth pick comes out dry. Let cool.

  6. Mix the 4 tablespoons of yogurt with vanilla sugar and make a layer on top of the cake. ensemble with pear slices 


We love this Almond cake! Excited we can share it with you. The recipe is from De Hippe Vegetariër founded by Isabel Boerdam.

Isabel (28) has been a vegetarian since she was nine years old. In 2013 she started her popular foodblog De Hippe Vegetariër (The Trendy Vegetarian) and three years later published her book with the same name. In the meantime, Isabel has been able to turn her passion into her work and, as a vegetarian food expert, advises companies on how they can respond to the flexitarian trend. This year, Isabel launched the successful first edition of the National Week Zonder Vlees which became the start of a real movement in the Netherlands.



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