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Healthy Cake Batter Milkshake

A sweet, creamy, and delicious cake batter milkshake that is secretly healthy!!!

Creamy, sweet, delicious, cake batter milkshake that is secretly healthy!

If the above photo didn’t get your attention, I wash my hands of you.

cake batter vegan milkshake

Today, it’s all about the cake batter.

Cake Batter Milkshake

  • 1 frozen, large banana, as ripe as possible
  • 1/2 tsp pure vanilla extract
  • 2 tbsp melted coconut butter (you might be able to sub unrefined, melted coconut oil but it won’t be as buttery)
  • 1/2 to 2/3 cup milk of choice (For an extremely rich, ice-cream-like shake, try full-fat canned coconut milk. Use more or less milk, depending on desired thickness.)
  • If you prefer smoothies in a bowl, reduce milk or add a pinch of xantham and guar gums, just like with the Mint-Chocolate Chip Milkshake.
  • Optional: 2-3 tsp butter-type spread (such as Earth Balance), melted, for a more cake-like flavor. (Or you can either add 1 tbsp macadamia or cashew butter, or very scant 1/8 tsp butter extract, which is oddly vegan. I emailed Wilton.)
  • Optional: handfuls of sprinkles

Blend everything together in your Vita-Mix or blender. Add some sprinkles, pre-blending, and throw some more on top! (No, the sprinkles aren’t raw. See note, further down in this post.)

cakeshake

This tastes delicious to me… but I’ve never had cake batter ice cream. So if you make this…

Please let me know:

Did I succeed in making it taste like a true cake batter shake? Tell me the truth; if I didn’t, I’ll be happy to keep tweaking the recipe. Edible experiments are always fun! Other ideas I tossed around while thinking up the recipe include:

1. Adding a few drops of coconut extract.
2. Making it un-raw and adding batter from my Single-Lady Cupcake.
3. Adding baking powder, or flour, for a cake-y taste.

cake batter shake

cakeshakebrighter

cake batter blender

Now I’m thinking of other ideas to try:

Cake batter oatmeal, raw ice cream… or even Healthy Funfetti Cake.

This isn’t the last of the cake-batter experiments!

cake milkshake

A word about the sprinkles:

I’d planned to find a raw substitute. And, when I asked on Twitter, some of you suggested dried fruit or veggies.

But it would’ve looked more like a crunchy granola shake than one of cake batter. Plus, I’m not a raw-foodist, and I truly believe that a small shake of sprinkles once in a blue moon will not hurt anyone. (They even make organic sprinkles now.) However, you can easily forgo the sprinkles if you make this shake. I included them more for decoration than anything else. (Same goes for the soyatoo.)

Be sure to check out my new recipe tab: Healthy Milkshake Recipes.

 

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Published on March 9, 2011

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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403 Comments

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  1. Carrie (Moves 'N Munchies) says

    WOOHOO! totally deserves a new healthy shake tab! iv never had cake batter ice cream either! its deffos an american flavor! also.. you rly dont find ice cream places in london anyway- not that id go to them- not exactly vegan! im LOVING this milkshake series- and i think we all know Ive got a plentiful supply of bananas 😉

    my fave cake was when my parents made me a 3D basketball cake.. it was a sphere and it was gnarly

    • Anonymous says

      Have you been to Inspiral Lounge in Camden? They have a selection of raw vegan ice creams (as well as other yummy food, including other raw desserts).

      • Emma (Sweet Tooth Runner) says

        I second Anonymous Carrie!! I’ve been to Inspiral Lounge and it is AMAZING!! You will want to go back every day! 😀

        • Lily says

          right round the corner there’s also a place called cookies and scream, which sells vegan (and gluten free!) cookies, cakes, brownies (one of the best in London apparently), and also sell milkshakes! they use Swedish Glace ice cream in them, which, as much as it isn’t as healthy as they lovely ice cream recipes on here, is absolutely delicious!
          The Inspiral Lounge and the Cookies and Scream stall make an excellent Camden outing

  2. VeggieGirl says

    I’m glad you used regular sprinkles – they’re sprinkles! Just live and enjoy, folks, haha 😉

    Looove that milkshake!!

    My favorite cake when I was little had all the Mickey Mouse characters on it (Mickey, Minnie, Donald Duck, Daisy Duck, Pluto, and Goofy).

    • Chocolate-Covered Katie says

      LOL I was *this* close to publishing a whole, big essay-thing at the end of the post about how a little HFCS, food coloring, or even (gasp) a food with trans fat ONCE in a blue moon will not hurt you. But then I decided against it, because I wanted to keep the focus of the post lighthearted and positive, and let the recipe/photos shine.

      And now I’m wishing I had a pluto cake. He was my favorite!

      • Tanner says

        When I was a kid, my mom would go all out with cakes! She would make them look like whatever we wanted. She did them for other people, too. They were always the centerpiece of the party! One year I had a dinosaur island, complete with WORKING volcano! I’ve also had a rainbow unicorn, Dobby from Harry Potter (that one was especially good, it was carrot cake w/ cream cheese frosting), Winnie the Pooh (first birthday), and more that I can’t remember off the top of my head. Some I remember from other people are Power Rangers, Teletubbies, Bionicle, oh there must’ve been at least a hundred! They were all one-hundred percent from scratch, she even handmade the richest buttercream frosting and colored it herself. I always hated buttercream, though. Anyway, cake is great! And so are milkshakes, so I’m gonna make this, and I’m going to put a volcano of whipped cream spewing chocolate sauce on top! 🙂

    • Laura says

      Amen! 🙂 This looks delicious, but I would be seriously worried about the mental state of some of Katie’s readers if they were that worked up about a small handful of sprinkles. Sprinkles are fun! Many parts of life are totally crap and hard enough without stressing over a bit of coloured sugar.

  3. Kayla (Little Miss Healthify) says

    Oh this looks so good! I love how you have turned something that would otherwise be soo unhealthy and full of calories into a nutritious treat!

    I totally agree with you about the sprinkles. A few sprinkles aren’t going to matter, and they’re sooo cute, too!

    Don’t mind me….I’m off to freeze a banana! 🙂

    • Melissa says

      Peel it first!!! Seriously. SERIOUSLY.

      Trying to peel a frozen banana hurts with the coldness of a thousand blazing cold icy suns.

      • Gabriela says

        Hello. just a suggestion on bananas: peel them first , than cut them into little pieces than freeze them. It is much easier and they blend easier too. Enjoy

      • Natalie says

        If you DO need to freeze it without peeling (as in, “Oh crap, I’ve got to leave for a week and I have 1 minute, but 20 bananas that need to br frozen!!!”) you can still throw them in the freezer, and just run them under warm water for a minute when you’re ready to blend them. The water will melt the peels from the fruit, and they’ll slide right off. 🙂

  4. Freya says

    That looks too pretty!
    I don’t remember any of my cakes 🙁 I don’t think cake was really a big deal in my family – heck, last birthday I made my own carrot muffins as a sub!! Oh the wild life :/

  5. A.Cook says

    WOW that looks amazing! Definitely going to try it out. I like the idea of adding cupcake batter to the mix as well, so I *guess* I’ll just be *forced* to try it both ways haha 🙂

    My mom made me a cake once (for either my 5th or 6th birthday) that was Raphael from the Teenage Mutant Ninja Turtles. Just his head. It was AWESOME.

  6. Jennifer JCD says

    It’s so pretty!! And sounds so delicious. You’re genius, as always.

    Birthday cakes my mum made for me: a girl sleeping in a sleeping bag (for my first sleepover birthday party), a care bear, ice cream cake, plain chocolate cake with white frosting and sprinkles, and a marble white/chocolate swirl cake. My husband bakes me a cake or special dessert each year for my birthday: mango jelly roll cake, chocolate cake with raspberries, rootbeer float cupcakes, and many apple crisps. 🙂 Birthdays are such a fun celebration.

  7. Stefanie says

    That looks really good. It does remind me of cake batter by the way it is served. I don’t remember much about my birthday cakes. I think they were mostly the average store bought cakes with cheap toys on top. My favorite “cake” was not a cake but an edible arrangment. That was the best “cake” I have had.

  8. Holly @ Couch Potato Athlete says

    This is so cute Katie!!!

    When I was a kid, my parents would always make us Jello Cakes for our birthdays — make a yellow cake, let it cool, poke holes all over it with a fork, then pour jello (mixed with the hot water and cold water) over the cake, let it cool, then place in the fridge to cool completely. Top with cool whip for frosting 🙂

    • Kristin says

      OMG, me, too! She’d make them for me and my cousin, we both have birthdays near Christmas so she’d use red and green jello. Yum!

  9. Veronica says

    I’m pretty sure the sprinkles are required in a cake batter milkshake! If you got the look, it doesn’t matter so much if the taste isn’t exactly spot on. 🙂 If I were to make this, I think using this https://www.lorannoils.com/p-8979-cake-batter-flavor-fountain.aspx or this https://www.lorannoils.com/p-8343-buttery-sweet-dough-bakery-emulsion.aspx would be essential to getting the cake batter flavor, and I personally don’t believe adding a little extract is going to make the whole thing unhealthy. (And I don’t believe for one second the places that make cake batter ice cream achieve the flavor naturally, unfortunately–I just don’t think it is completely possible!) I love your recipes Katie! You rock!

  10. Joy says

    Dear Katie,
    How about you move to Massachusetts and make me this every day? I will pay you in ummmmmmm idk what but the pup will pay you in kisses and running partnership!

      • Joy says

        The pup and I are only 15 minutes north of Boston! And you’d love pupster he is mostly vegan (allergies) though he occasionally has fresh salmon (from whole foods) so his kisses aren’t stinky and gross!

  11. [email protected] says

    That milkshake looks so good! The childhood birthday cakes I can remember were The Little Mermaid, Lion King, and My Little Pony haha 🙂 As I got older, I wasn’t a big icing fan, so birthday cakes were ice cream cakes, chocolate of course!

  12. Kaitlin says

    I love all of your recipes! You are so inventive! I can’t wait to try think shake – it looks amazing. Some of my memorable cakes include: a gumball machine, wakeboard, and Simba.

  13. Alyssa says

    Oh man, I almost licked my computer screen!!!!!!! That looks SO GOOD! Can’t wait to try it out.

    When I was a kid I LOVED pistachio cake, which my mom made for me every year on my birthday. She made it again last Christmas for the first time in…well, a long time, lol!

    • Chocolate-Covered Katie says

      Hey Tara,
      You can find it in the natural-food section of most grocery stores (if they have a natural food section), near the oils. Or look in the oil section at Whole Foods. But it MUST be virgin coconut oil, as the other type doesn’t have a coconutty flavor.

  14. Laura @ Sprint 2 the Table says

    Annnnd you just posted my afternoon snack. I can’t wait to try this!!! With sprinkles, FTW.

    My birthday cakes were ALWAYS Baskin-Robbins ice cream cake – cookies ‘n cream ice cream with chocolate cake. My favorite part was the icing they wrote “Happy Birthday” in. It tasted different/special for some reason.

  15. Erika says

    Katie! I made it!!!! And OMG it was as fab as could be! I went through a phase where I ate cake batter ice cream like it was my job, so I’m a pretty good judge. And I think ya got it down! Awesome recreation!!! 🙂

  16. [email protected] of Sugar Free says

    Katie, this looks delicious!!! I just had another thin mint milkshake for breakfast this morning pudding style), Now I can have some cake batter for lunch!!! And cookie dough for dinner!! Yay! It is a milkshake day!!!!

    And my favorite cake my mom made for me was a jewelry box cake 🙂 It had candy bracelets and ring pops in it, and it was shaped like a jewelry box with a little ballerina figurine inside! I loved it 🙂 Nowadays I make my own cakes (or this year pie!) Because they all have to be sugar-free!

  17. Jess (In My Healthy Opinion) says

    That looks SO amazingly good! I love sprinkles; I’d never give them up. 🙂 I do remember some of my cakes, but mostly remember when I got Dippin Dots for my 10th birthday. They came in individual bowls and arrived in dry ice. I thought it was SO cool!

  18. Odette @ theonlyplanetwithchocolate says

    OMG Katie I know that I’m just echo-ing everyone else, but this looks absolutely delicious!! Sprinkle cake batter has always been my favourite, and every time I make it I’m tempted to just eat it raw.
    One of my best friends swears by taking some of the instant sprinkle cake mix, mixing it with a bit of water in a mug, and putting it in the microwave for instant cake single-serving style 🙂 this looks like another amazing way to enjoy the wonder that sprinkled batter brings!

  19. Disturbed says

    I am going to have to make this soon! Have to!

    Have you ever had Van’s waffles?
    I tried them this morning (the vegan ones) and some soy yogurt on top (strawberry), it was something new for breakfast in like forever.
    I was wondering if you had any ideas on easy (like frozen or super easy to prepare in the morning-not oatmeal) for morning breakfast?

    • Chocolate-Covered Katie says

      I have tried Vans waffles! Haven’t had them in ages, though. I guess another easy, non-oat breakfast idea is ezekiel english muffins with pb and jelly or another topping. Or make lots of pancakes up in advance and freeze leftovers. Or my banana bread in a bowl recipe :).

      • Disturbed says

        Hmmm, never thought of English muffins.
        I’m not big with Pb&J, so I will have to figure out something else there.

          • Kayla says

            Gosh you have to make it difficult don’t you? 😀
            My nutrition ideas are probably different than yours but depending on what you think is healthy… dark chocolate chips and peanut butter, strawberry jelly and chocolate, bananas and chocolate, you could probably find a way to turn Katie’s oatmeal recipes into muffin toppers. Or you could have an experiment night tonight. It is dinner time 😀

  20. Caitlin (EatFeats) says

    Oh my gosh this is so much better than my method of adding boxed cake mix to smoothies and ice cream.

    Sprinkles make anything cute! Love them. Freshman year of college, my school eliminated all transfat from the dining commons and campus restaurants, and sprinkles were sadly cut from the ice cream bar.

  21. Hela says

    I am sooooooooooooo gonna make this!!!!! I am dying to have this milkshake!!!! it looks absolutely devine!!!!! not only bc I love sprinkles 😉
    put bananas on my shopping list 🙂

  22. Emma (Sweet Tooth Runner) says

    This looks…okay, there are no words. I am SO trying this soon!! WITH the sprinkles for added goodness!! 😀

    And every cake of mine was a memorable one. I mean, it’s chocolate cake!! 😉 I had a Dalmation one TOO once!!

  23. Renée says

    Katie, you’ve outdone yourself!
    That’s the most beautiful, drool-worthy milkshake I’ve ever seen 🙂

  24. Luciana says

    I remember a Garfield cake from my 3rd birthday party. I was obsessed with that cat! I still have a Garfield stuffed animal from my childhood, with his ear stitched up with embroidery floss!

    I had cake batter ice cream exactly once before I went vegan. This is a great idea!

    The first year I had a vegan birthday cake, no one wanted any. Now I’m lucky to get a piece because my family thinks vegan cakes are automatically better. I guess there are worse “problems” to have!

  25. Lindsay @ livinglindsay.com says

    Katie – I made this today at lunchtime. I used 2 1/2 tsp coconut oil, Silk coconut milk, and I DID add 1/8 tsp of Watkins Butter extract (felt it would be needed). So so so tasty! My almost 3 year old LOVED it, too and even added the sprinkles 🙂 We took a video if you are interested: http://www.youtube.com/watch?v=La1w_woyRfU

    I said you needed 1/4 tsp of vanilla, but added in the caption that you actually need 1/2 tsp. 🙂 But thank you for coming up with this! It’s so tasty and would be great thickened up as an ice cream. I think you need a vegan sugar cookie that you can blend in, too 🙂 Might give it that little bit of extra goodness!

  26. Averie (LoveVeggiesAndYoga) says

    The milkshake looks wonderful! I love the sprinkles in it.

    When I was a kid, my bday cake was a big decision. My mom always made a big deal out of letting me pick out the cake + frosting that I wanted. Sometimes I’d have her make it, sometimes, I’d have it made at the store so I could get tons and tons of pink flowers made from frosting that was so sweet it would give you cavities just thinking about it 🙂

    • Chocolate-Covered Katie says

      Awww Pearl, that is SUCH a compliment coming from you, because I think YOUR photos are stunning! I have a Nikon Dslr, but I really don’t know the first thing about using it! I just shoot on automatic, without a flash. The pictures come out… ok. I hate how every single one has a yellow tint, though. Not sure if that’s a fault of the camera or just my yellow lights in my house!
      Anyways, I always edit the colors and contrast in photoshop, after which the photos start to look really pretty. I am so indebted to that software and can’t recommend it highly enough! (Oh, and they offer 80% discount to students!)
      lol sorry for the advertisement! I swear I don’t work for photoshop! 😉

  27. Namaste Gurl says

    This looks amazing, Katie! Reminds me of banana soft- serve, as the recipe calls for little liquid and lots of banana. Cake- batter banana soft serve, that is 🙂 How yummy, I bet coconut butter would be excellent in or atop!

  28. Hannah says

    She shoots, she scores! I wonder how almond extract would go? I know I was one of the people asking for this so I’ll try to make it soon, but bananas have been crazy expensive lately so I have none in my freezer 🙁 Somehow I don’t think a cake batter milkshake made with white nectarines would be quite the same 😛

  29. Beth says

    Hi Katie,
    I love reading your blog! I just made the milkshake—sooo yummy! I’ll definitely be making this back at school! I’m a college student (living in a dorm room), but I’m home for Spring Break! Luckily, I have a mini blender (WISH I had a Vitamix!!), so I can make this any time I want! Being back home, I’m trying everything I can while I have an oven…tomorrow is Pizzert! So excited! Thanks again!

  30. bitt says

    I never got the cake batter thing, because I never cared much for the taste of cake batter. I’ll take the cooked one, thank you! But a gluten-free similar to cake batter milkshake sounds good enough to try.

    Yeah there really isn’t good raw option for sprinkles other than dying coconut shreds, although that might melt in the shake.

  31. Tara says

    I can’t wait to try this. Cake batter is my favorite flavor ever!!!!! So pumped.
    My childhood birthday cakes were always different! Though as I got older, I started to dislike traditional cake (I’m still not a fan) so I turned to other desserts. One year my mom made me a rice krispies cake! It was awesome!

  32. Lyza says

    I don’t believe that life would be as happy without sprinkles 🙂 I only have them on things probably once a year anyway. If anyone dies from that, I’d be curious to hear. I think more people die early from the anxiety of obsessive compulsive disorder though…*shrug* I think the sprinkles are what differentiate it from being a vanilla shake as opposed to a cake batter one 🙂

    I would add little bits of vanilla cake, but that’s probably not so healthy 🙂 I don’t think I would ever want to experiment with this though, because I would end up eating so many unhealthy ingredients in the process of trying to perfect it! >.<

    The photos look scrumptious. I'd love one, just as it is 🙂 I can't wait to see more shakes in the future!!

    • Chocolate-Covered Katie says

      Woah, I pretty much wrote almost the exact same thing, and came close to publishing it, but–as I told veggiegirl in an earlier comment–I decided I wanted to keep the tone of the post lighthearted. But seriously, I feel exactly the same way as you! 🙂

      • Lyza says

        I think you made a wise decision 🙂 You never know who could read what and be insulted, and LOL I didn’t see this until after I had already posted my last comment, which apologized for writing that in it 😛

  33. Ash says

    Interesting! I think I prefer cookie dough over cake batter though, lol.
    Yum yum!

    Btw, Katie, have you ever tried imitating all the girl scout cookies in oatmeal form?
    Just wondering because I feel like making thin mint, samoa, and lemon (shortbread…or whatever that cookie is) bowls of oatmeal for fun! But I don’t have enough experience with bowls of oatmeal yet to come up with all those fun flavors.

    Do you know of any “healthified” girl scout inspired oatmeal recipes out there?

  34. Alexa @ Simple Eats says

    I had a birthday cake in 5th grade that had the exact movie poster from Titanic frosted onto it. Doesn’t get much better than that!

  35. Jen says

    About putting cupcake batter into the milkshake, I think that would be your best bet to making it taste more like cake. I haven’t tried your recipe, but I’ve tried cake batter ice cream, and there’s definitely a cake presence that I don’t think could be mimicked without a little bit of batter…or even some chunks of real cake blended in! Blending in real cake might be difficult to do without changing the milky consistency of the shake, but you never know.

    Anyway, this looks delicious…as do all of your decadent treats. You never cease to amaze me, girl! I’m glad I’m back to blogging so that I can comment on your posts again!

  36. Lyza says

    Edit: I MADE THE SHAKEEE 🙂

    LOL. My poor sad little sprinkles melted in my shake though before they even got the chance to show their true colors. :-/ It is, however, the most delicious thing ever!! I opted out of the coconut oil, added cinnamon and ground flaxseed, and a little extra unsweetened almond milk 🙂 I’m sure if you wanted more health properties and for it to look more yellow/cake tinted, you could add some turmeric to it 🙂

    And I feel bad about my last comment. Though it can maybe seem obsessive compulsive to banish sprinkles, there’s nothing wrong with caring about your health and being 100 percent raw. I was too hasty with my judgement!! Anyway 🙂 Take care and thanks for being awesome as always, Katie!

  37. Mary @ Bites and Bliss says

    Yum yumyumyumyumm!! This looks perfect, I love that it’s actually healthy, too. I’ve seen a few cake treats like this, and they’re basically just that…cake blended and served cold. Well, they might as well be for how much sugar they put into the things anyway!

    The majority of my birthday cakes were homemade unless I wanted some ridiculous decorating job (as in..a Rugrats cake I got one year), but I actually enjoyed the homemade! It was always exciting seeing my mom at work. And now I’ve taken over the roll and am making my own birthday cakes! haha

  38. BroccoliHut says

    Amazing! I just happen to have picked up a bunch of overripe bananas (for 30 cents!) the other day. I think I’ll freeze em up and try this…
    My favorite bday cake was just last year–a Grinch cake!

  39. kaila @ healthy helper! says

    I love how the sprinkles speckled the milkshake like rainbow! So pretty! Beautiful photography in this post 🙂

  40. [email protected] says

    Butter extract?! Hell yeah! 😉 Our family staple cake was yellow cake with chocolate icing, though for my mom we always got her a Baskin-Robbins ice cream with their World Class Chocolate flavor of ice cream! 🙂

  41. Anon says

    Ace photos.

    Can we have your vegan-turned-anti-vegan post soon? As much as I love your recipes, I really love your posts on vegan issues.

    • Chocolate-Covered Katie says

      I’m still planning on posting it! Didn’t work that hard to write such a long post just to never publish. But I have a ton of other posts I want to publish too, so I can’t say for sure when I’ll get around to it.

      • Anon says

        Excellent :). I’m looking forward to it! You’re really good at opening your blog up for discussions and debates, that’s one of my fave things about it (plus the yum recipes that I NEED to get round to making).

  42. Serena says

    Do you have any tips for someone (cough – me) who is not currently a runner that wants to start incorporating some light running/ jogging into his/her life? 🙂

  43. shannonmarie says

    Whether it tastes exactly like cake batter or not, it probably tastes delicious. I need to try one soon with raw or maybe even the traditional sprinkles. Either way, it looks pretty good.

    My mom always made my birthday cakes, too (she worked for a cake baker at one point and helped make a cake for a soap stars wedding). The doll cakes (the ones with the doll all decked out in a big cake skirt) were my fave. I especially liked the strawberry cake (because it was pink, of course), with the Strawberry Shortcake doll sticking out of the top.

  44. Meghan @ StruggleMuffins says

    Katie that looks dreamy! Question though – did it stick with you? I know its got some fat which is satiating but without a lil protein I can’t imagine it sticking with me for more than an hour or so. (I use almond or coconut milk which adds little to no protein, unlike cow’s milk). Just wondering what your experience with that was…

    • Chocolate-Covered Katie says

      This one wasn’t my favorite in terms of flavors. I’d take a few sips of each experiment, but would give the finished experiments to my taste-testers to drink the whole thing. But when I do have a smoothie/pudding, it’s certainly never the only thing I’ll eat for a meal (or even usually for a snack). Nut butters, pancakes, english muffins, raw nuts… all are examples of things I might have on the side, with my pudding, to be more filling as a meal :).

      • Meghan @ StruggleMuffins says

        Ahh a girl after my own heart – my meals usually have several features as well, always with a nut butter-topped pudding-y or yogurt-y concoction involved in some way. 🙂

  45. Heather Eats Almond Butter says

    YUM!!! Love the idea of the butter extract. Must try this on a warm. Can’t wait to sip it outside in the sunshine. Better yet, can Summer and I come down to Texas and enjoy a CCK healthy milkshake poolside?

  46. Anonymous says

    This is such a creative idea! I made it with regular milk and both vanilla and butter extracts. It was really yummy, but not quite authentic cake batter ice cream. I think the butter extract really helps, though! I’m thinking it might be better with coconut milk. But as far as a healthy, guilty-free shake, this is a winner! 🙂

  47. carolyn says

    i’m not sure if anyone suggested this already (sorry, not enough patience to read through all the comments :P) but i’ve had a cake batter milkshake with actual cake mixed in. um, it was amazing. so i’d say throw together a vanilla cupcake, bake it and toss some of that sucker in there!

    • Chocolate-Covered Katie says

      Yup! I wrote that as a variation. But I left it out of the original recipe because people wanted it raw. Not that I didn’t mess up the “raw” thing anyway when I added sprinkles… some things cannot be helped ;).

    • Lenore says

      I don’t like bananas much either; used a just ripe banana (tiny bit of green at the tippy top) but it’s the coconut flavor that came through much more than the banana, in my opinion. Try it! It’s pretty fabulous. I’m thinking I will drink one every other day! ha ha
      Plus I added a tbsp of raw almond butter, maybe that helped.
      used 1% milk with dash of half and half

  48. katie says

    hey katie!
    i’m a cake batter freak and this looks absolutely amazing!
    i can’t wait to try it… what’s the difference between virgin coconut oil and just coconut oil?

  49. Bekah says

    Yeaah, you did it the magic bullet! Now I have to try. I think coconut flour would be good to give it a floury/cakey taste. Also, I would prob add a little bit of ice to get it colder and even more fluffier. But from the looks of your photos, that might be hard to do! 🙂

  50. Gabby says

    Hey. Love the blog!
    I have a question – What type/brand/style of blender do you use for this recipe (and others like it)?
    Is it a single serving one?

    • Chocolate-Covered Katie says

      Yup! It’s single-serving recipe :). I usually use my Vita-mix for shakes, because the bigger blender can handle frozen bananas. But if your banana’s thawed just a little, you can totally make this in a magic bullet!

  51. Susan says

    I definitely have to try this! I might try putting a little vegan cake mix in there, too. Cake batter is my favorite ice cream flavor. Lula’s Sweet Apothecary in NYC makes an amazing vegan cake batter soft serve ice cream! I can’t wait to try this shake! I don’t know how you come up with all of these recipes, but I love your blog!

  52. katie says

    i FINALLY made this

    and i swear i gobbled it down in two minutes flat.
    mine doesn’t look as appetizing as yours, but it sure was delicious!
    thanks for another awesome recipe! 🙂

  53. Jess @ littlegirlbigappetite.com says

    This shake just looks fun to drink! Let us know if you find the perfect ratio and ingredients to make it even more like a cake batter milkshake!

  54. Hannah says

    Is there a way to make this recipe without virgin coconut oil,coconut butter, macadamia or cashew butter. I’m allergic to these(Tree nuts-I am an abnormal case where I am allergic to coconuts also)

  55. Laura says

    I’m not ashamed to admit I’ve eaten a variation of this every day for the past week. 🙂 i’m hooked! a few changes I’ve tried:
    – I didn’t have virgin coconut oil so I just added more coconut butter and it was delish – just a little off texturally.
    – I added chopped chocolate chips for some texture and to make it kind of like chocolate chip cake batter? SO GOOD!
    – I tried using Coconut Bliss ice cream instead of coconut butter/oil and subbed out half of a banana – a little less healthy, but way yummy!

    • Chocolate-Covered Katie says

      Ah a girl after my own heart! Especially with the chocolate chips! Honestly, I would’ve just left out the coconut oil and called for extra coconut butter… but I know a lot of people have trouble finding the stuff.

  56. Katie (quickcookrice) says

    Just looking at the pictures of this shake(cake) makes me happy! Definitely have fond memories of cake batter from the box even if I don’t eat it anymore (and haven’t in many years). Plan to make this to celebrate the end of my birthday week.

  57. Alex says

    Holy cow, that looks delicious! Insert some joke about cow milk and milkshakes, etc. Is the banana flavor strong in this shake, and if so, is there any way to dial it down?

  58. Anonymous says

    HFCS=glucose=sugar. plain and simple. don’t be HFCS scared its no worse than glucose, which is the most basic, readily utilized energy source for ANY living cells, including all of ours.

    love this post. 🙂

    • Chocolate-Covered Katie says

      Thanks, anon! And I agree with you about the HFCS. I don’t really consume much, simply because I don’t eat the foods it happens to be in… but I don’t look to make sure it’s not an ingredient if I buy something. I just don’t see how it’s more harmful than, say, a chemical like aspartame!

  59. Lori says

    Katie, this milkshake is amazing. I’ve woken up at 5am to get ready for work and the idea of it has gotten me out of bed (3x). I used to have a blog, and technically still do, but I haven’t updated it in forever so i thought I’d share with you my new smoothie creation inspired by the coconut butter in this one. You have to try it – a vegan orange julius:

    1-2 Frozen bananas
    1 cup OJ
    1 T coconut butter
    1/2 t vanilla
    1 T lucuma powder

    The amounts are estimates of what I used, so they can [and probably should] be altered. I hope I’m the first to have come up with this because it’s damn good and I’d love to take credit 🙂

    Thanks again for all your recipes.. they’re awesome.

  60. Brandi says

    Oh I need to try this shake! mmmmm I’ve never had cake batter milkshake before either, I’ve heard of the ice cream, but I didn’t know about ever there being a shake.

    I like pizza now, I didn’t used to when I was younger the whole cooked tomato factor turned me off. I’m still not a fan of greasy pizza though I’d rather have a cheeseless pizza or one with bits of feta and that’s it.

    For my birthdays I always have/had a marzipan cake except maybe once. I never did really celebrate my birthday that much with throwing a party. To tell the truth though now I actually dread my birthday, can’t stand it, I haven’t had a good one in years.

  61. Rachel says

    Any suggestions for subbing out the oil in the shakes? I have an allergy that doesn’t allow me to consume any type of oil due to inability to digest simple lipids. Thanks!

  62. Samantha says

    Hi Katie!

    I absolutely love your blog, I saw that you wanted to try “cake batter oatmeals”. I actually made one a few weeks ago and it was absolutely fantastic!

    – Samantha.

    Unfortunately, I used real cake mix… but you can get the jist of it 🙂

  63. Catherine @ Running Beginners says

    I decided to make these for afternoon tea today for my kids (and myself of course 😉 )
    Unfortunately I didn’t realise I was out of coconut oil, nor did I realise my hubby had used the last of the milk this morning (yep, thanks for telling me you had sweetie) till as I started to try make them. So I improvised. Since we aren’t vegan I have done that in the past with some bits and pieces in your recipes but it’s usually planned lol.
    I had some low fat vanilla yoghurt in the fridge so used some of that instead of milk, and still had some of your chocolate butter thingo from when I made that the other day so used that in place of the coconut oil. They still turned out pretty well and were delicious – My kids and hubby are loving the amount of healthy ‘treats’ they’re getting since I discovered your blog lol.

    • Catherine @ Running Beginners says

      I seem to have lost a sentence or two from that reply lol. I was supposed to say we generally sub other ingredients when they’re a bit expensive for our budget, or hard to find. I do love that we’re using more of them though (when we can afford/find them) as it’s better to have more variety and often quite a bit healthier. Somehow I left it out though hehe. And here I am once again adding mammoth posts to your blog – I do apologise, It’s coz I talk a lot, and it seems to carry over into my writing as well. I just can’t help myself lol.

      • Chocolate-Covered Katie says

        Oh Catherine, please don’t apologize for long comments! They are my favorite (honest!). Sure, it’s always nice to get a short comment, but the ones that really make my day are ones like yours, where I can truly feel like I’m hearing from a friend. I often tell y’all about me, so it’s nice to sometimes hear more about YOU :). And I love improvising recipes too… ’cause I always seem to get 1/2-way through a recipe and THEN realize I forgot to buy something for it ;).

  64. Theresa says

    This is interesting, even though I actually sell the Number 1 shake in the Universe! We have, “The Shake Mix that tastes like a Cake Mix!” Sweet Cream Vanilla, Less than 1 gram of sugar, heart healthy, diabetic friendly, 90 calories, 7 carbs, Tri-sorb protein, 5 grams of fiber….So great that I have so many people on my team that have lost so much weight and inches!! When you open the bag you actually think that you are fixing to dip out Cake Mix!!!! I also have hundreds of shake recipes!

    • Andrea says

      Theresa, Katie’s recipes are vegan and often gluten free and 100% adaptable. I’m glad you are having success with the product you sell, but it hardly compares to Katie’s natural recipes. I have sold the same product before I needed to go gf, and have nothing bad to say about it taste wise. However, its a silly comparison and rude to Katie and other promoters of the product who follow Katie for you to promote your business and spam her site.

  65. Alisha says

    I have had this on my to-make list for awhile. I just made it and it is so tasty. I added the butter extract, definitely adds a nice touch. I’m not vegan, but find this a tasty shake alternative. Yummy!

  66. camilla moen says

    Hi 🙂 I am so happy to have found your milkshake recipes. I never thought something healthy could taste this good!! I have made the cake batter and the mint (I LOVE the mint!! Im a huge mint person) I also what to try out the cup cake for one. I’m sure I will love that too.
    I have been a vegan for more then two months now.. I got to say I don’t think it will be hard when healthy things taste this good 😀 So thanks

    • Chocolate-Covered Katie says

      I’m so excited you’ve tried them! I know what you mean about healthy being easy… when I first went vegan, I was terrified that I’d miss all my favorite foods! I even get people asking me if vegans can eat chocolate. Thank goodness, we can! 😉

  67. camilla moen says

    😀 yeah thats the thing.. every time I tell people Im vegan they look at me like Im going to die and give me a whole speech about how unhealthy it is fo me :p
    I really hate that people are so closed off when it comes to trying new things

    • Chocolate-Covered Katie says

      I just get so frusterated, because people think we have a boring and limited diet! But I eat WAY more variety than I ever did before! I mean, quinoa, teff, tempeh, seitan, polenta, kohlrabi, kabocha… I’d never even heard of these things when my diet consisted of chicken, steak, potatoes, and macaroni. Yawn. lol

  68. Kate says

    Another raw “sprinkle” suggestion: Take some shredded coconut & shake it up in a baggie with a tiny slice of raw beet (it turns the coconut pink but doesn’t make them taste “beety” LOL). Made this today to celebrate the end of my semester – YUMMY!

  69. Janice says

    My friend posted this recipe/link on FB and I couldn’t wait to try it. I was diagnosed with celiac 5 years ago and just recently learned that if you freeze bananas (after peeling), then blend them, they make the perfect ice cream. I totally miss cake batter ice cream (had to go dairy free too). I whipped this up for me and my little gluten and dairy eater this morning. It does taste more banana-ee than cake batter…but I think it was the banana’s fault (and me too. I grew up throwing the bananas in the freezer when they were too ripe to eat, they keep well for banana bread…and these were just a little too little ripe, I think). I’ll try it again when my green banana’s are a day too old :). So glad my friend linked to you…I can’t wait to try your other stuff too. Thanks for your genius-ness!

  70. Grace says

    Delicious!!!!!!!
    I did add about 1-2 tsp. flour and a dash of baking powder to boost the cake-y taste, and it was fabulous!

    (P.S.–the sprinkles are such a cute, happy addition! You can’t help but smile, before you even taste the shake!)

    • Chocolate-Covered Katie says

      Awwww yay!!! So so excited you made it!
      And I totally agree about the sprinkles! I don’t even really think they have much of a taste… but their color and “fun-ness” just makes a recipe so much more delicious!

  71. kc says

    This tastes nothing like cake batter, unfortunately. It is a yummy banana smoothie though! I don’t really see what the coconut oil adds to it though. No matter, I added some peanut butter to it and turned it into a peanut butter banana smoothie. 🙂

  72. Island Mom says

    Well I have tried this a few times now and while I have changed something about it every time I make it, it still tastes DELICIOUS every time. As per the suggestion above, the unriper (is that a word???) the banana, the more “cake-like” it will taste. Also, don’t wanna bring attention back to the sprinkles vs. non-sprinkle “debate”, but the sprinkles are what makes this taste like cake batter at all. Without them, it tastes like a banana milkshake… (a delicious banana milkshake at that!! ) So put those babies in there!! Thanks for this great recipe Katie… I just recently discovered your site after deciding to make some serious lifestyle changes, and the recipes here are AMAZING…. can’t wait to try em all!!

  73. Natasha says

    Katie,

    Thanks so much for the recipe!!! I tweaked a bit, but it came out great. Also, just wanted to let you know I found raw artisan local coconut butter in my grocery store, so may be worth seeing if yours does. It adds a lot of yum!

  74. RaeRae says

    UMMM.
    This looks ABSOLUTELY amazing, and I will try it out first thing in the morning. 😀 I adore everything cake-batter flavored, so I just know this will be good. Thank you so much for sharing!
    Also, cake-batter oatmeal? Seriously?? I might die of deliciousness if you actually made an oatmeal recipe that tastes like cake-batter. o.o

  75. Brittany says

    This looks delicious! I do want to point out that because this recipe contains dairy, it is NOT raw!!! My husband has been on a raw food diet for several months so when I saw raw it caught my attention but was disappointed to see that it is misleading.

    • Chocolate-Covered Katie says

      Hey Jessica!

      Most sprinkle brands I’ve seen in regular grocery stores are vegan… they have partially-hydrogenated oils, so they’re not healthy. But they ARE vegan. However, there’s also a brand called “Let’s Do Organic” that makes organic sprinkles. You can find them at Whole Foods in the baking aisle :).

      • Jessica says

        Wonderful. The only ones I have seen have confectioner’s glaze in them, unfortunately! I will have to order some online! Thank you!

  76. Deb Mendoza says

    WOW! Just whipped up the cake batter milkshake. I am soooo happy! I did substitute the sprinkles, using raw cacao nib instead, and sprinkled raw vegan carob chips over the top. I also added on tbsp. of tahini. The shake was thick, creamy, and guilt-free. Thanks for the recipe!

  77. Livia says

    Oh my god. This looks incredible. However, I can’t eat bananas…are there any substitutions I could make?!

    • Chocolate-Covered Katie says

      Hey Livia!
      My sister hates hates hates bananas too, and so when she makes any of my milkshake recipes, she uses a VERY unripe banana (which gets rid of the banana taste) and adds a little sweetener to make up for the un-ripeness.
      But you can also try mango or even pineapple! If you do try one of these, let me know whatcha think.

  78. Laura says

    Hi Katie – I tried this today as my afternoon snack and was really excited to get the cake batter taste, but mine was more banana-y (fine with me, I like bananas). BUT when I got to the bottom, I saw that my melted coconut oil had solidified again and was all at the bottom – which I think is why it didn’t taste as much like cake batter. How do you get your coconut oil to stay melted once it’s mixed with the cold bananas and milk?

      • Laura says

        I’ll give coconut butter a try if I can find any at the store! Otherwise, I do have coconut extract OR I could just make it with coconut milk. Either way, it is yummy 🙂

        • Kt says

          This was going to my question as well! I have always had this problem with the solidified bits of coconut butter (ew or delicious, depending on if you want to bite into many wads of coconut while drinking your shake). Thanks to CCK’s suggestion, I melted it (and stirred it A TON) and it only solidified a *little* bit into teeny tiny pebbles of coconut oil which IS tasty to bite into. But I’d rather avoid this problem altogether. I’ve googled the heck out of this to no avail. One day I shall find the solution.

          BTW totally cake batterey! New favorite breakfast.

  79. Sarah says

    I found you through Finding Vegan and this looks amazing. It’s super hot out where I’m from so I’m going home to try it right now! As a fellow vegan blogger, I just wanted to commend you on your awesome blog! Everything looks amazing and I love the concept! Get it girl!

    <3 Sarah

      • Stella says

        Hi from BraveTart! 🙂 Yeah, the old sprinkle recipe isn’t vegan, but I have so many vegan friends and eat vegan at least once or twice week, that I knew I had to get a vegan sprinkle recipe down pat. I hope you try them out sometime, they would be so perfect in your milkshake! I use natural and organic food colorings so keep it from being scary. 🙂 I personally like the vegan ones better, they have that texture that reminds me of sprinkles from when I was a kid. Cheers!

        • Vogelstar says

          I made this for me and my fiancé this morning before our spinning class and it was delish – not to heavy to weigh us down. But I used organic sprinkles which are not very pretty at all. I think next time i’ll cut to the chase and use real sprinkles

  80. Jillian says

    First things first. This cracked me up: “If the above photo didn’t get your attention, I wash my hands of you.”

    Tried this recipe, I used exactly as you have it using 1/2 cup almond milk and two of the options: 1TBS coconut butter and 1/8tsp butter flavor. YUM! Think I need to double this recipe, or maybe my banana wasn’t so large. Also, my sprinkles completely blended….I ended up with a blue smoothie! I wonder if they are just softer than what you used or maybe I blended too long, didn’t seem like it. Hmmm…don’t know.

    I have a question. I’ve noticed you go from cup measurments to grams like you had 1/2 to 2/3cup almond milk and with a side not that you used 200grams. I was just curious about this as I do like to try the recipes as close as possible the way they were designed and I find myself (metrically challenged) doin’ the ol’ Google search to find a good conversion table. Just curious. 😉

      • Jillian says

        OK, let’s see. This is going to make me seem dumber, but what the heck, I don’t know any of these people! 😛
        Here is an example from this recipe: “1/2 to 2/3 cup milk (I used 200g almond)” So, if you said: 1/2 to 2/3 cup milk (I used 2/3 cup almond) then I am with you. When you switch to grams, I’m like: Holy hell, I have to figure out what 200 grams is equal to (and these conversion charts I’ve found online seem unreliable and vary greatly). So, I don’t really expect you to change your style or anything you do for me, but I wasn’t sure why you do it this way. PS Yes, I’m blonde…as if that weren’t obvious! What? 🙂

        • Chocolate-Covered Katie says

          But don’t I usually give both? When I put the grams in parenthesis, that IS the same amount as the amount in cups. Just som people (like me) would rather use grams. 240 grams IS 1 cup (if it’s liquid), so sometimes I’ll write 1 cup (240g). Or, if it’s solid, I sometimes write out tthe grams for the solid measurement. But I always include cup measurements too, because I know a ton of people don’t have food scales!

          (Also, if you’re ever unsure about a measurement, feel free to leave a comment and I’ll help… google can be scary with all its info LOL!)

          • Jillian says

            Thanks so much, Katie. I guess when I read “1/2 to 2/3 cup” followed by “I used 200g” I am left wondering if that corresponds to the higher or lower measurement. Maybe it’s just me! 😛

          • Chocolate-Covered Katie says

            Ooh ok I see! Actually, 200g is a (very!) scant cup. Usually the measurements correspond, but sometimes I use a different amount from the amount I believe the majority of people will like best.

  81. Theresa says

    I have enjoyed reading thru the posts and comments on here. I am not vegan but I do eat really healthy. Just thought that I would leave a note about a healthy nutrition shakes that i came across while searching for Healthy websites. It is gluten-lactose free, heart healthy, diabetic friendly, 90 calories, 5 grams of fibersol fiber, 12 grams of tri-sorb protein (which is the number 1 now ) I have so much energy and it has changed my lfie……and it is the, “Shake mix that tastes like a Cake Mix….your cake batter shake intrigued me enough to read your blog…

  82. Megan says

    You’ve just inspired me to go buy a mini-blender this week. I will, nay I must, try these milkshakes or I will not die happy.

  83. Steph says

    This was delicious! Thanks Katie 🙂 I added some yellow yam cubes to mine (strange, I know) instead of flour or gum and it got super thick!

  84. Bella says

    Hey Katie, what if you don’t have cocnut oil or butter? Any substitutes? I don’t want to use my parents’ money for something I’ll barely use.

    Thank you,
    Bella

  85. Rebecca says

    Katie, I just found your blog after doing a search for cake batter ice cream and I have been devouring it! I love it and I love you! I just made this cake batter milkshake and it was delicious! I’ve never had “real” cake batter ice cream, so I don’t know how it compares, but who cares? Your version is great! I love the fact that your recipes are healthy AND easy! Thank you!

  86. Lorin says

    Hmm, I think I’m going to retry this recipe because now I have coconut butter from the little packet. Looks delish!

  87. Jill says

    I just made this for the first time and it was very good! However, there was one thing I couldn’t figure out…I made coconut butter by food processing coconut for a while like you said but the melting it was the problem…I did it in the microwave and I never got it to melt
    (at least what I would call melting), it definitely cooked though and got crispy. So, I just ended up dumping some of my food processed coconut in without heating it. What did I do wrong?

    • Chocolate-Covered Katie says

      Hi Jill,
      Unfortunately, the homemade coconut butter doesn’t seem to work for everyone. I can’t figure out why this is the case! If you can find it, though, it’s worth it to splurge for Artisana, because a little goes a long way and you KNOW it will work (and if something is wrong with it, you can always return it!)

      • Jill says

        Hmm…oh well, the result of what I got was fine to just dump in, so in the meantime, that’s what I’ll do! Thanks for the reply!

        • Jill says

          I researched it a bit and realized that I used the wrong kind of coconut…it has to be shredded unsweetened. I didn’t even realize what I had bought! So next time, I will make sure to get the right kind!

  88. Andrea says

    I just wanted to let you know that I made this for a snack tonight and LOVED it! I didn’t even step away from the counter to finish it, just slurped down the whole thing right there. I topped it with some homemade whipped cream and Christmas colored sprinkles! Haha I just HAD to use sprinkles. They make everything better! Thanks for the recipe, I’ll definately be making this more often! 🙂

  89. Rebecca says

    So FYI, I decided to make this recipe…and then got creative. I did a cup of almond milk, a half teaspoon of vanilla, a few good shakes of cinnamon, a frozen banana, and a bit of sweetener and it still tasted delicious! My friend tried it without me telling her how it should taste and she told me it reminded her of cake batter. Just a fun fact if anyone wants to try it.

  90. anna says

    I made this shake tonight – didn’t have any coconut oil or butter but used shredded coconut instead and it came out delicious!

  91. Meg says

    I LOVED this, I’ve had a hard time losing weight because I have hypothyroidism, and my metabolism is really slow. I gain weight by LOOKING at sweet treats, I swear. I love your blog, because I can quell my craving for a “sweet” treat without making it all that sweet, and without piling on the calories. 🙂 It’s really about the texture anyways, I want that creamy texture, and this definitely is deliciously creamy. <3

  92. Kristi says

    Are there any alternatives for the coconut butter/oil? My attempts to locate both in my hometown grocery store were futile 🙁

  93. Joanne says

    Katie, thank you so much for all the amazing recipes you share! I just made the cake batter milkshake for the fam and we loved it! I made a couple modifications since I didn’t have everything but it turned out great. Also, the cookie dough dip is my new favorite and even my super picky three year old will eat it 🙂 I am not a vegan, but moving closer every day. Your site makes it easier to find easy, great vegan food. You are an inspiration!

  94. Christina says

    This looks so yummy! I’ve noticed that many of your shakes contain bananas in them. I’m not a big fan of bananas? What can you substitute in their place? Would avocado work? (I’ve heard of milkshakes with avocado)

  95. Alanymous says

    I was wondering…is that some type of dairy free whipped “cream” you put on top of the milkshake? Do you have a recipe for it?

  96. Megan says

    This was yummy! I left out the coconut butter because I couldn’t find it, and subbed a tablespoon of buttercream frosting because I’m not vegan, or raw, or anything expect a gluten-intolerant girl who misses cake! It tastes a little bit too banana-y for my taste, but I’m trying to tell myself that it is good for me and to suck it up 🙂

  97. Emily says

    I just made this as described…and I want to make and eat about 3 more! Delicious! I threw in a heaping tsp of almond butter, because I adore it. Mmmm. I used coconut extract, but am eager to try it with butter extract.

    Thank you for a great blog! I’m enjoying reading it & loving your recipes. It’s so great to have options to make delicious treats that I can feel good about!

  98. Jaime says

    Oh my god. I just made this and I find myself wishing I had a longer tongue so I could scrape the bottom of my glass.

  99. Adele says

    Haha, I’m sorry to say, this tastes almost nothing like cake batter ice cream. 🙂 Still delicious though! Tasted to me like a banana-coconut milkshake, like you’d expect from the ingredients.

    (I may also be a cake batter ice cream snob, since it’s my absolute favorite flavor!)

  100. Kate says

    I baked a wedding cake once and figured out what gives cake batter its flavor–cream of tartar! That’s what gives it that sort of tart taste that comes across in cake batter ice cream. Next time, maybe try just a tiny pinch. I can’t imagine you’d need that much. Just found your blog and love it!

  101. Emily says

    Hello Katie! Quick question for you 🙂
    I was wondering if there was anything I could sub the coconut butter with ? I really want this shake, but don’t have coconut butter on hand. Could you help me out ?

    Thank you ! Much appreciated. 🙂

    • Chocolate-Covered Katie says

      One commenter used coconut bliss ice cream! Another used tahini, and yet another tried cashew butter. You could always leave it out for a plain banana shake, too.

      Oh, and someone suggested avocado. I haven’t tried any of these personally, but they’re possible ideas…

  102. vicy says

    hey katie,
    a lot of your recipes ask for frozen banana, i wondered if you freeze the bananas with skin or if you peel them before freezing and what kind of container you use to freez bananas.

    i have tried some of your recipes and they are fabulous, i honestly love your blog. i have such a sweet tooth but try to live healthy, also as a vegan it is hard to find tasty sweets. you do such a great job, finding your blog was great.

    • Liz dR says

      The best way to freeze anything that is in any way “wet” or “sticky” is to use a cookie sheet, parchment paper, and then finally the storage container of your choice. For bananas, I break whole bananas into 5 or 6 pieces and spread them out so they are just barely touching (a little bit touching is ok; jammed together is going to cause you grief later) on a cookie sheet topped with parchment paper. I freeze the bananas like that overnight, then the next day transfer them into a freezer Ziploc bag (separating any “bonded” banana pieces at this point). If you skip the cookie sheet, then you will end up with a gigantic block of banana which is significantly harder to work with. If you skip the parchment paper, it’s no big unless your cookie sheets are a bit old and battle worn (which mine are). If you skip breaking the bananas up into smaller pieces before freezing, you will simply have more trouble Cuisinarting them later, and may find that in order to get all the pieces reduced to puree you have to run the food processor long enough to start melting the bananas, which detracts from their awesome fluffy soft-serve texture.

  103. Olivia says

    I just made this (DELICIOUS). if you aren’t concerned about the natural/vegan/gluten-free part and just want a healthier dessert, then you should substitute 2 TBS of cake mix for the coconut oil and cashew butter! It still tastes good!

  104. Tasha says

    I think you would be able to thicken it to a more floury cakey consistency with a couple scoops of natural unflavored whey protein too 🙂

  105. Carolyn says

    what an attractive and appealing shake. I know the virgin coconut oil is a health topic; however, I prefer using it on my elbows and heels, only because if it is in a solid hard form; I’m thinking that is the way it will be in my arteries. I will definitely try it with coconut flavor extract

  106. Jessica says

    This looks absolutely delicious… I’m going to have to try an make this… I just have to substitute the coconut butter/or oil for something else… Would canola work or maybe vegetable shortening?

  107. Ami says

    Not sure if I did something wrong or what, but made the cake batter shake last night and was thoroughly disappointed. Tasted like a banana shake. Cake Batter anything is my FAVE, so might have to try it again and add more butter flavoring or something?!?!

  108. mlleway says

    Great recipe! To me it doesn’t taste much like cake batter – I just taste the banana and coconut – but still tasty of its own right! I threw in a bit of almond extract to sub for the macadamia/cashew butter option and that was a good extra.

  109. Tanja says

    Wow! Made this for breakfast today! I used vanilla-butter flavor (I think that’s a german thing – you have extracts – we have these flavor oils. You only use one or two drops…) and I loved it.
    It might not quite taste like a cake batter shake though… my boyfriend said “A great banana shake!” 😉 So the banana is to dominant, I guess (even though I only used one banana for two people and thickened it with guar gum.).
    Once, I also added a few rolled oats before I mixed the shake, so there would be something like “flour”. I liked it! Also great when your shake is supposed to be your breakfast.

    • Lisa says

      I did the math on the one I made last night and it was around 325 calories. I used 1 T coconut oil and 1 T clarified butter instead of coconut butter and butter extract.

  110. Rachel says

    I tried subbing unrefined coconut oil, I didn’t think it worked as well as the coconut butter, IMO. I tried putting in some toasted coconut too, and that was really good!

  111. Melanie says

    Thank you Katie for all your great recipes! A friend recommendEd your site and im addicted:) my 7 year old loved this shake (I did put some whipped topping on top). He eats ice cream all the time and called this “the birthday cake smoothie”. Im trying to change over my families eatting habits for the better and have just loved all the recipes ive tried thus far:)

  112. Erin says

    Hi Katie! I don’t know if there are Zaxby’s where you live, but it’s a restaurant chain that has cake batter milkshakes right now. Every time I pass by one, I think about how good it sounds, but then my mind comes back to this recipe and how I still haven’t made it. Or – how I still hadn’t made it 😉 I finally made it today. I just have one question though – you say you used 200g of almond milk, but your smoothie looks REALLY thick, and in an earlier comment you mentioned you scaled back the milk a lot to make it that thick? Because I wanted a really thick smoothie, so I used 180g of milk, but it came out really liquidy 🙁

  113. Liz says

    Just made your cake batter shake. It is REALLY good. Doesn’t taste quite like cake batter, but there’s a hint of it. Mostly taste like banana and heaven! Thanks for the recipes! You’re fantastic.

  114. Heidi says

    Yummy!! I used the coconut oil, added a touch of honey and coconut extract with the vanilla. Drank it way too fast!!

  115. Hailey says

    Oh my goodness. My husband and I are raw/vegan and as such I do not have any sprinkles on hand, but I am going to buy some to put in this recipe!!! Haha, it just looks so much more fun and festive with the sprinkles!

  116. Scott says

    I finally just made this, and OMG, I am in love!!! It’s been YEARS since I had a milkshake (I developed a dairy allergy in 2006), and this is the best thing I’ve had since I last had an ice cream milkshake. Wow wow wow. Thank you, Katie!!! 😀

  117. Ali says

    Hi Katie! I just wanted to tell you that I just made a cake batter oatmeal- all thanks to you, based off this recipe! Cake batter is one of my favorite flavors, but I don’t have it very often because it can be way too sweet for me. Anyways, it was really gooood and it tasted like the real deal! I made my oatmeal in milk, then added about 1/3 of a banana using the melted banana trick, and also added 1 T cashew butter, vanilla and butter extracts, some baking powder, and of course sprinkles! I think the butter extract is really what helped, and the baking powder was a nice addition. 🙂 Thanks so much for posting this! Now I can get my cake batter fix in a healthy way!

  118. Kelly says

    Mmmmmm. This was DELICIOUS. Made it with melted coconut oil and vanilla soy milk, and it’s perfect. Tastes like…a banana vanilla cake shake! Definitely peal the banana before you freeze it though; otherwise you’ll spend several minutes hacking at it with a knife!

  119. Emily says

    Hi Katie! I absolutely love all your recipes, but when I made this one, using a banana, vanilla extract, coconut oil, and milk, it tasted very odd. Any ideas why/ how to make it better?

  120. berealyoga says

    Hi Katie, love your blog, thank you! Quick question: did you change this recipe? I seem to recall that when I made it a few months ago, it had cream of tarter in it– or am I losing it? Also, any chance some Katie- style wheat free cinnamon buns might be making a cameo on CCK any time soon? Please say yes!!! 🙂

  121. Chocoholic says

    My mom always makes awesome cakes! I’ve had a girl at the spa cake, a Hedwig cake, a Brave cake, a Dora the Explorer cake, a puppy cake, and much more!

    • Carol says

      I didn’t have coconut butter, and have never seen it (or looked for it), but it tasted great with coconut oil. I don’t bother melting it, since the frozen banana and cold milk will just harden it again, but it’s still amazing :).

  122. Lenore says

    Upon first taste I thought, no, not quite cake batter, but splendid, nonetheless!
    But being a sugar junkie and always trying different ideas to eat less of it, I thought, hold on, get used to it and give it a chance. By the third drink I was tasting the subtle cake batter flavor (and was, sadly, halfway through my milkshake already). With every drink I was getting the cake batter flavor more and can definitely say the recipe is A+ successful, in my opinion.

    I used 1% milk with a dash of half and half, and added a tablespoon of raw almond butter. And added one ice cube because it wasn’t cold enough. I like my ice cream very very cold. Also, my frozen banana was ripe but not “very ripe”. I got them yesterday and couldn’t wait for all that. I will make another tomorrow or the next day and see if a riper banana adds to the flavor.

    BRAVO on this one. oh yeah. bravo.

  123. Nicole K says

    You have so many great shakes! Do you know of any substitutions for protein powder? I’m trying to eat a high protein diet and there are a lot of great shakes on the internet but all of them call for protein powder. I’m trying to avoid processed foods and the powders are so expensive! Any suggestions?

    • CC says

      Nicole K,

      Re protein, I am excited 2 share the following with u! I recently discovered that I need more protein vs carbs etc…. so I try 2 incorporate that in all my meals inventively. Guess what? U can get Pumpkin seed & Pea Protein powder! NOW brands has good prices on the Pea, I got the pumpkin seed from Amazon, not too bad priced. Who knew peas were so protein packed? I didn’t til I started researching whey alternatives!

      ALSO, if u do soy & happen 2 make your own Soy milk, the left over okara is a good source of protein which I add 2 just about everything: my daily smoothie or cereal (esp oatmeal), my chickenless nuggets…. Not 2 mention soups & baked goods. Very versatile. It is grainy, so texturally in cold cereal is a little like putting cream of wheat in there, but it’s not bad.

      I hope this helps u!

  124. CC says

    Recipe Review:
    Ok I hope this is helpful 2 some if not many out there. So I tried this without the options and using coconut oil vs the coconut butter and my choice of milk was homemade naturally fig sweetened almond milk (which btw is so easy 2 make, u just need almonds, water, a blender & some soak time!).

    4 Kate or Katie (I think her name was) who asked many moons ago if it tastes like bananas since u hate them, here is your answer: YES the major flavor here is the sweet frozen banana. So if u don’t like them, u won’t like this drink. In fact it reminded me of this stuff my mom used 2 get at the grocery store, it was a packet (I guess of really just sugar!) that had a pic of bananas on it, u added a banana, ice & milk and had an AWESOME shake. This is very reminiscent of that but no added or artificial sugars.

    2 calibrate tastes, I LOVE sweet, love vanilla and LOOOOOOVVVVE cake batter ice cream. That being said…. Would I recommend trying this, YES! Does it taste like cake batter though? No, not as I made it. I am not sure if using the coconut milk will make it more cakey tasting or not. I will try 2 tweak 2 get it there by trying that & also adding, as some suggested, butter flavor extract. Still, would I make it even as 1st tried again, heck yeah! It took literally seconds 2 put 2gether 4 something so healthy & GREAT tasting!

    Thanks 4 the great start off point, CCK!!! 4 those who have an extreme lust 4 the cake batter taste as I do, if I can figure out what gets this closer 2 that vanilla cake taste…. I will keep u posted here. Hope u find this helpful.

  125. Kelly says

    Just made this. Honestly, it didn’t taste a thing like cake batter (even with the Earth Balance). I added a frozen chunk of your sugar free deep dish cookie pie, though, and that made for a delicious shake.

  126. Alex says

    not to be a negative but some sprinkles are coloured using beetle food colouring. So if it says #4 natural colour it’s using beetle but on food colouring/ sprinkles containers it will only say colour

  127. Jenna says

    This is awesome! I’ve been having stomach problems recently so I’m not sure if I can eat actual cake on my birthday, so if need be, this is a nice substitute 🙂
    I didn’t have coconut butter or oil so I’m probably a bad judge of whether or not the real recipe tastes like cake batter. I added imitation butter flavor, instead.
    I did think though, that to make it taste more like cake you could add a teaspoon or two of boxed cake mix. Duncan Hines makes a few vegan ones, and then you could try flavoring this to be chocolate fudge or red velvet or strawberry or anything else!
    Definitely makes it not raw, though, and it makes it more buttery-tasting too so if you add cake mix you might want to leave one of the buttery ingredients out.

  128. Shay B says

    My friend and I tried out this recipe last night and it was fantastic! Very true to the real thing, it should be on everyone’s “to make” list. Thank you for providing healthy options Katie!

  129. Alex says

    I must have you know that this recipe is divine. I am starstruck by the delicious adventure my taste buds just embarked on. As one who has consumed many conventional cake batter oriented goodies in the past, I find the similarity in taste quite surprising and the fact that this recipe is far more delicious purely stunning. I added a couple teaspoons of almond butter and a few frozen cherries to the mix to see what happened, and the results were magical. Anyways, I would like to thank you very much for posting this recipe, because it is truly a gem.

  130. Courtney says

    Made this for breakfast for my kids. I used vanilla almond milk and added some vanilla protein powder for a good breakfast. My question is: when I melted the coconut butter and then added it to the smoothie and blended it up, it seemed to mostly harden back up in the bottom of my blender from the cold ingredients. Any suggestions on this? Otherwise the smoothie was great!!

    • Unofficial CCK Helper says

      Omit the coconut butter and use full-fat canned coconut milk as the milk of choice instead. It’s really good this way!

  131. Erin says

    Yes, add some pasture butter. Also, to make it even healthier and cakey, omit the banana and use ice with a couple of egg yolks. Trust me, you won’t miss the sugar. Plus more protein and vitamins!

  132. Michele Neller says

    I think this recipe has just changed my life. I also have a thing for making healthy recipes but I have never thought of cake batter! This is genius. LOVE IT!

  133. Krishna says

    Hi Katie,
    You mentioned “cake batter oatmeal” in this post. I was wondering how I could work in cooked oatmeal into this recipe, as I’ve noted that cooked oatmeal in smoothies makes it creamy and thick.
    Regards,
    Krishna

  134. Alaina says

    Oh. My. Goodness. How could this be any better? It’s gluten free, sugar free, and tastes like cake batter, even without sprinkles. I added oatmeal to make it taste more “cakey.” This is so perfect!

  135. Molly says

    I made this yesterday and the carrot one the day before and both of them were delicious! I love your milkshake recipes.

  136. Liz says

    I’m confused. How is this healthy? With all the fat, butter, oil and sugar (bananas are full of sugar) I don’t understand how this is considered healthy. Everyone on this page is apparently just part of the herd. Vegan does not always equal healthy.

    • Melanie Of Auckland says

      Hello! Fat=Brain food, some women think not eating fat will make them thin, but it gives you bad hair, and can cause cancer. Banannas are a healthy sweetener. Coconuts are a superfood, meaning even the oils are safe to eat.
      Indulging in a sweet or unhealthy food is okay, if done once in a wile, also stay away from palm oil, animal fats, soy,(not good for menstration/hormones) vegatable oils. Organic proudce/Grass-Fed meats, farm fresh cheese and local snacks for your pantry!
      Later- From 12 year old Melanie from Auckland New Zealand

  137. Taylor says

    I was pleasantly surprised when I tried this. It was delicious. But for me it tasted a little too much like bananas. Maybe adding something else or more of something to get rid of the taste. Other than that it was awesome.

  138. Rachel says

    Hi katie!
    I love all of your recipes! I am on your blog like once a day,baking up a storm..toooo much really lol! I just made this shake and I loved it! I think it maybe needs a lil more cakey flavor. I actually put coconut flour in it to increase the cake like flavor and I think it helped. It was somewhat bananaesky but maybe it was due to my banana it def wasn’t overly ripe so i have to try it again with a better banana and see the outcome!
    I love anything and everything sprinkled so when I saw this I knew I had to try! On to your entamen’s donuts now thank you for your incredible recipes! also how do I make your single girl cupcake for one (with sprinkles) into a full batch? thanks a gazillion!

  139. Bridgette says

    I just tried this and it didn’t come out so great…Part of the problem might have been that I used coconut oil instead of butter (which congealed again when it hit the cold banana)… and maybe that I didn’t add any kind of flour or anything…guess I’ll have to try again!

  140. Belle says

    Yes, yes my dear. This is cake batter. You DO need to add the baking soda and the butter OR butter extract (1/2 a tsp) but then – YES IT IS CAKE BATTER FLAVOUR!

    You are amazing, missus! Come live here in Ireland – please! Bring your amazing ingredients and equipment that we dont have here!! (I would LOVE to be able to access even half of your ingredients – stupid ireland has nothing!!)

    By the way, i believe that your Lentil Sloppy Joes may just be the most delicious thing i have ever eaten. Its truley amazing – and i’ve never had a “sloppy-joe”!!

    Keep up all the good work, you really are truley talented!

    xx

  141. Kira says

    Cake batter ANYTHING is beyond delicious…. I have found the adding 1/8 tsp of butter extract and about an 1/8 tsp(maybe a little more) of almond extract create a flavor that is dangerously close to that of cake batter! Also adding a little coconut flour and a touch of baking soda makes it thick and yummy!!!

  142. Kristina says

    Yum!! This was so delicious! I added a medjool date and ended finding some star shaped sprinkles in the back of the cupboard so thought ‘why not?!’ and plonked them in there too. Can I say Ah-MAZE-ing?!!

  143. Laura says

    Hey! Just made this and wanted to let you know.. IT WAS DELICIOUS! i looove cake batter stuff but the over sweetness of the icing gets to me. so this was PERFECT. i added in vanilla protein powder & only added half the amount of oil, it was so good! thanks for everything!

  144. sharon says

    You really should have a board on pintrest called chocolate covered Katie. More people could follow your good recipes and it would give people that need to watch what they eat.

  145. Caty says

    Katie! I tried the milkshake and it was AMAZING! Tried it again the next day but swapped the banana for half an avocado… And it tasted even better! Much more like authentic cake batter it did have a green tinge to it though, but I didn’t mind

    • Unofficial CCK Helper says

      You can use any nondairy milk and for added thickness and richness, add 1-2 tbsp cashew butter or sunbutter.

  146. Ana says

    So idk if any other posters actually made it but I did and it was so perfect! Creamy and just like cake. BUT I had to tweak it a little bc I didn’t have frozen Bananas so I did:

    4oz fat free milk
    1/2 tsp vanilla
    1 scoop vanilla protein powder
    28g light butter melted
    14g coconut oil melted
    In a cup so that it’s not powdery clumps
    1 banana not frozen
    5g Sprinkles
    6.1oz of ice

    All blended in the blender with a dash of Sprinkles on top. So awesome and next time I’ll use frozen banana and no ice. Since I’m doing it as meal replacement I’ll keep the protein powder though. Thanks for the recipe!

    5/5

    5/5

  147. Sarah says

    I tried this recipe and immediately thought it would be a delicious protein shake, since I lift weights. To amp up the protein before a gym session, I add 1/16 teaspoon of baking powder, 1/8 teaspoon butter extract, and a scoop of vanilla protein powder. WOW, is it good, and it keeps me full for the whole workout!

  148. Victor Lee Spencer says

    DELICIOUS. I made this. It’s better than actual ice cream. This will replace ice cream for me for the foreseeable future. I did modify the recipe: I went with the full-fat coconut milk suggestion and replaced coconut butter with real melted butter because I didn’t have coconut butter or a vegan butter-like spread. I also turned mine into a protein shake with the inclusion of a level scoop of vanilla protein powder. I also added 1/3 cup almond milk to adjust for the protein powder. Ultimately, my modified recipe (and the order I placed the ingredients in my blender cup) was like this:
    -2/3 cup refrigerated, full-fat canned coconut milk (very creamy and thick on its own)
    -one chopped up, frozen, very ripe banana (I loved how flavorful the super-ripe banana was)
    -1/2 tsp vanilla bean paste, but I think regular extract would be just as good
    -a pinch of salt
    -1/4 or 1/3 cup plain almond milk (necessary due to adding the thick protein powder)
    -a level scoop of vanilla protein powder
    -1.75 tbsp melted, salted butter
    I quickly began blending it after adding the melted butter so the butter would mix in before re-solidifying.
    Again, it was better than any store bought ice cream I’ve bought recently. It was so damn delicious as the thick, luxurious, cold milkshake, and I think it would also blow minds frozen and then eaten as a blended, solid ice cream. Thank you for your incredible, simple, and genius idea here. This surpassed all my expectations and usurped normal ice cream for me.

  149. ♥SadGal says

    Looks thick, looks tasty, looks like raw batter.

    It’s not ugly it’s pretty
    It’s not pretty beatiful
    It’s beatiful is gorgues!

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