Banana Coconut Cupcake with Whipped Chocolate Frosting

  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
  • Total Time: 12 minutes
  • Yield: 1 cupcake 1x


Good thing this Banana Coconut Cupcake is a single serve dessert, because you won’t want to share even a bite of such an easy, fluffy, frosted cake in a cup! Vegan, gluten-free, oil-free.




  • 1/2 a ripe banana (mashed)
  • 1 tbsp maple syrup
  • 1/4 cup oat flour
  • 1/2 tsp baking powder
  • 1 tbsp shredded coconut + more for sprinkling on top


  • 1 can coconut cream
  • 12 tbsp cacao powder
  • 12 tsps maple syrup (optional)


  1. Combine all the cake ingredients in a small bowl. Mix until combined.
  2. Transfer to a cup or ramekin and top with more coconut.
  3. Microwave on high for 1-2 minutes. Or you can bake in the oven for 15-18 minutes at 350F.
  4. Allow to cool while you make the frosting.
  5. Scoop out the coconut cream into a mixing bowl. Whisk by hand or with a handheld mixer until smooth. Add the cacao powder and optional sweetener. Whisk until fully combined and creamy.
  6. Once cool, pipe or spread the frosting on the cupcake, top with a sprinkling of coconut, and enjoy!