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Berry Banana Bread Ring Cake

Berry Banana Bread Ring Cake

Prep: 10 min
Cook: 15 min
Total: 1 hr 30 min
Servings: 8

A moist, gluten-free ring cake topped with creamy cherry coconut yoghurt, decorated with beautiful flowers. Sweetened only with berries, bananas, yogurt, and protein powder, this cake packs plenty of flavor without all the processed sugar!

Author Lovelillifood
by Lovelillifood
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 1 Cake (8 Servings)
Needed Kitchenware: Mixing bowl, cake pan
  • 2 ripe bananas, mashed
  • 1 tbsp melted coconut oil
  • ¾ cup oat milk
  • 1½ cup oats
  • 1 scoop protein powder
  • ½ tsp vanilla
  • 1 cup berries
  • 15 ounces cherry coconut yogurt
  • (Optional) edible flowers
Recipe Directions


  • Preheat oven to 180°C or 350°F.
  • Mix the mashed bananas, melted coconut oil, oat milk, oats, protein powder, vanilla, and berries together.
  • Pour the ingredients in the cake pan.
  • Bake for 15 minutes.
  • Allow to cool about 30 minutes and then carefully remove from the cake pan. After the cake has fully come to room temperature and is ready to serve, spread the yogurt on top of the cake and decorate with edible flowers. Enjoy!

Keep stored covered in the refridgerator once you add the yogurt on top to keep it from spoiling.

You will want to use a protein powder that is vanilla or berry in flavor or just slightly sweetened.

The yogurt amount may differ greatly depending on the thickness of the coconut. This is an over-estimate of what you may need.

Recipe nutrition

Nutritional Information

Yield: 1 Cake
Servings: 8
Information per serving:
Energy: 196.9 kcal
Carbohydrate: 33.6 g
Protein: 6 g
Fiber: 4.3 g
Sugar: 13.4 g
Fat: 5.1 g
Monounsaturated Fat: 0.6 g
Polyunsatured Fat: 0.5 g
Omega-3: 0 g
Omega-6: 0.5 g
Saturated Fat: 3.3 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 12.6 mg 3% DV
Folate: 15.1 µg 4% DV
A: 90 IU 4% DV
B1: 0.1 mg 10% DV
B2: 0.1 mg 10% DV
B3: 0.6 mg 4% DV
B5: 0.4 mg 7% DV
B6: 0.2 mg 12% DV
B12: 0.6 mg 27% DV
C: 6.9 mg 9% DV
D: 51.9 IU 9% DV
E: 0.3 mg 2% DV
K: 4.3 µg 5% DV
Calcium: 145.1 mg 15% DV
Copper: 0.1 mg 15% DV
Iron: 1.2 mg 6% DV
Magnesium: 38.2 mg 12% DV
Manganese: 0.9 mg 50% DV
Phosphorus: 94 mg 13% DV
Potassium: 222.3 mg 5% DV
Selenium: 5.8 µg 11% DV
Sodium: 47.7 mg 3% DV
Zinc: 0.8 mg 10% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

berry banana cake recipe

This recipe for a banana cake using fresh berries is healthy, low-calorie, and gluten-free! Using fresh berries and topped with cherry yogurt "frosting," the end result is a moist, delicious cake that is light and beautiful.

banana blueberry cake healthy

Edible flowers? That's right! There are some flowers that are edible and are great to use in cooking, especially decorating.

What do edible flowers taste like? Some flower petals don't taste like much of anything but some taste like wasabi! It's important you try the taste and double-check that the flower is edible and can be used for this banana cake.

banana cake with berry frosting


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