You have seen the viral dot cake trend all over social media, and for good reason. It is adorable, festive, and honestly kind of genius. This is our version, made with ingredients your hormones will actually appreciate. A tender, naturally sweetened banana cake layered with silky cashew cream frosting and finished with sprinkles served right in the jar. Grain-free, dairy-free, and built on real food from start to finish. Whether you are making it for a birthday, a weekend treat, or just because you deserve something beautiful, this one delivers without the crash.
Cake Ingredients:
- 2 1/4 cups almond flour
- 1/4 cup tapioca flour
- 1 cup mashed ripe banana
- 1/2 cup monk fruit or coconut sugar
- 3 eggs, room temp
- 3 tbsp coconut oil, melted
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 1/2 tsp vanilla extract
- Pinch of sea salt
Frosting Ingredients:
- 1 1/2 cups raw cashews
- 3 tbsp refined coconut oil, melted
- 1/3 cup coconut yogurt
- 3 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 to 1/3 cup maple syrup
- Pinch of sea salt
- Sprinkles
How to Make the Paleo Dot Cake:
Homemade Cake:
- Add all cake ingredients to a large mixing bowl and stir until well combined and no lumps remain.
- Pour the batter into a parchment-lined 8×8 baking dish and spread evenly. Bake at 350°F for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before moving on.
Homemade Frosting:
- Place the cashews in a bowl and cover with very hot water. Let them soak for 15 minutes, then drain. Add the soaked cashews to a high-speed blender with the remaining frosting ingredients, starting with 1/4 cup maple syrup. Blend for 2 to 3 minutes until completely smooth and creamy. Taste and adjust sweetness as needed.
- Transfer to an airtight container and refrigerate for 2 to 3 hours, or until thick enough to spread.
Assembling the Cake Jars:
- Once the cake is fully cooled, press the open end of a mason jar or round cup firmly into the cake, twisting slightly to cut through cleanly. Repeat to fill as many jars as you would like.
- For a layered look, add a spoonful of frosting into the jar before pressing in a second cake round, then finish with a generous top layer of frosting. Use a small offset spatula or the back of a spoon to smooth the tops flat.
- Pour your sprinkles into a shallow bowl and gently press the frosted top of each jar into the sprinkles so they stick.
- Serve straight from the jar or refrigerate until ready to enjoy.
Why This Supports Women’s Hormone & Wellness Health:
This recipe skips the inflammatory grains, refined sugars, and dairy that commonly disrupt hormone signaling, and swaps in ingredients that genuinely pull their weight. Almond flour provides vitamin E and magnesium, two nutrients critical for progesterone production and cortisol regulation. Eggs supply choline and B vitamins that support estrogen metabolism and neurotransmitter health. Ripe banana offers natural potassium and resistant starch that feeds beneficial gut bacteria, and a balanced gut microbiome is essential for proper estrogen clearance. Coconut oil delivers medium-chain triglycerides that support thyroid function and sustained energy without blood sugar spikes. The cashew-based frosting adds healthy monounsaturated fats and zinc, a key mineral for cycle regularity and ovarian health. Lemon juice brings vitamin C, which supports progesterone synthesis and adrenal recovery after periods of stress.
Real food desserts like this one matter because blood sugar stability is foundational to hormone balance. When you avoid the crash that comes with refined flour and processed sugar, you protect your cortisol rhythm, reduce inflammatory load, and give your endocrine system the steady environment it needs to do its job.
Eat cake. Support your hormones. You can absolutely do both.
Storage Tips:
- Refrigerate assembled cake jars in an airtight container for up to 4 days.
- Store unfrosted cake rounds wrapped in parchment in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Frosting can be made ahead and stored in an airtight container in the refrigerator for up to 5 days. Stir before using.
