- 1 dry pint Pure Flavor® Uno Bites™ Nano Cucumbers, divided
- 3 bananas, overripe
- 2 eggs
- 1 can coconut cream, chilled
- 2 cups whole-grain oats
- 1 cup pitted Medjool dates, divided
- ¼ cup unsweetened vanilla almond milk
- 2 tbsp date syrup
- 2 tsp avocado oil spray
- 2 tsp vanilla extract, divided
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- ½ tsp lemon extract
- Lemon zest, for garnish
- Cucumber zest, for garnish
Preheat oven to 350°F and prepare two 6-inch cake pans with avocado oil spray. Place dates into a bowl & cover with hot water.
Add oats, baking powder, baking soda, & salt into a blender. Blend on high for 30 seconds, then transfer to a large bowl.
Blend bananas, eggs, half of the cucumbers, ¾ cup of softened dates, 1 tablespoon of vanilla & the lemon extract on high for 1 minute until combined.
Combine the banana mixture with the dry items & mix well. Divide the batter equally between the two prepared pans & bake for 45 minutes.
To make the icing, combine the remaining dates, vanilla extract, & coconut cream in a blender for 30 seconds until smooth.
Thinly slice the remaining cucumbers. Mix them with date syrup and refrigerate.
Once cakes are fully cooled, apply icing and garnish with cucumber & lemon zests.
To serve, slice the cake and plate with candied cucumbers!
Recipe created by Megan Hutson
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