This is the BEST Gluten-Free Banana Cake! It has a moist & fluffy texture with a delicious coconut cream frosting. Plus, it's easy to make, lower in sugar, and completely dairy-free.
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Why you'll love this recipe!
Healthy - You would never guess that this recipe is lower in sugar, gluten-free, dairy-free, and made with minimal ingredients! Each slice has less than 15 grams of sugar. I also did not use any butter or oil!
Delicious - If you love classic banana bread, this soft and moist snack cake is sure to be a winner! It's topped with a light and airy homemade coconut cream frosting, and I love adding some chopped walnuts for a little crunch!
Easy - Grab some basic baking tools, and you can easily make this recipe! And the best part is, it doesn't take long to whip up - you'll need about 10-15 minutes of prep time.
If you love banana recipes, you have to try my Banana Bread Truffles & Avocado Oil Banana Bread!
🍴Ingredient Notes
- Almond Flour - I would not recommend subbing almond flour for any other flour. My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy!
- Baking Powder + Baking Soda - You'll need both to create a light and fluffy consistency.
- Spices - Cinnamon + Nutmeg give this cake it's delicious flavor! I love using warm spices with banana recipes.
- Salt - Just a pinch brings out all the flavors!
- Coconut Sugar - I love coconut sugar because it's unrefined and lower on the glycemic index, but you can sub with granulated white sugar. (Do not use brown sugar.) You can also use Lakanto Golden Monkfruit for a sugar-free option.
- Eggs - I would not recommend subbing for an egg replacement.
- Coconut Milk - Or any dairy-free milk. I used unsweetened coconut milk, but you could also use vanilla!
- Ripe Bananas - Medium sized overripe bananas work best! I prefer them spotty, but they can also be brown.
- Vanilla Extract - Vanilla gives this cake a rich, decadent flavor.
- Apple Cider Vinegar - This helps to activate the baking soda. (You won't taste it!)
Dairy-Free Frosting
- Full Fat Coconut Milk - It must be chilled. (Preferably 8-24 hours.) You will only need the THICK part at the top of the can.
- Powdered Sugar - I use Lakanto powdered sugar because it's sugar free. Any powdered sugar will work though! You can also swap for maple syrup.
- Vanilla Extract - This gives the frosting a delicious vanilla flavor!
🍴Step by Step Instructions
Step 1: Mixing Dry Ingredients
Start by adding all dry ingredients into a medium sized mixing bowl. Whisk together until fully combined.
Step 2: Mixing Wet Ingredients
In a large mixing bowl add all wet ingredients. Use a whisk or hand mixer to blend until fully combined. (Warming bananas helps them mash easier!)
Step 3: Fold Together
Next, pour dry ingredients into the wet mixture. Fold together until all flour has been absorbed.
Step 4: Preparing to Bake
Grease a 9x9 round or square baking pan with coconut oil. (Or a non-stick spray.) I also like adding parchment paper to the bottom of the pan to make sure it's super easy to remove!
Then pour in the banana cake batter and smooth the top with a spatula. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.
Step 5: Baking Banana Cake
Let the cake cool on a wire rack for about 30-60 minutes. Cut around the edges to release the cake and flip over. Place on a cake stand or large plate.
How to make Coconut Cream Frosting
For frosting, add ONLY the thick part of the full fat coconut milk can into a mixing bowl with powdered sugar and vanilla extract.
Blend on high with a hand or stand mixer until frothy. (About 2-3 minutes.) Frost the cake with a spatula or spoon!
Expert Tips
- Do not pack the almond flour into the cup. Use a spoon to scoop it into the measuring cup and scrape off the excess with a knife.
- To make mashed bananas, peel them and warm in the microwave for about 30 seconds. This will soften the bananas and make them easier to mash.
- Line the bottom of the cake pan with parchment paper for easy removal. You can use pre-cut round parchment paper or cut it yourself!
- Top the cake with chopped walnuts, pecans, or chocolate chips. You can also shave a chocolate bar on top if you're feeling fancy!
- To make a layer cake, you can double the recipe or use two smaller 6" cake pans.
- My favorite brands of pre-made dairy-free frosting are Simple Mills and Miss Jones.
- Make sure the cake cools completely before frosting.
- Store the cake in the refrigerator until you're ready to cut and serve.
How to store leftovers
The cake with or without frosting stores best in the refrigerator. After about 5 days I would transfer any leftovers into an airtight container in the freezer.
To defrost, just place the frozen cake in the refrigerator the night before.
More cake recipes!
After you make this Gluten Free Banana Cake, make sure to leave a comment & rate the recipe!
Recipe Card
Gluten-Free Banana Cake
Equipment
- 1 9x9 Round Cake Pan
Ingredients
Dry Ingredients
- 2+½ Cups Almond Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- 2+½ Teaspoons Cinnamon
- ½ Teaspoon Nutmeg
- ¼ Teaspoon Salt
Wet Ingredients
- ⅓ Cup Coconut Sugar You can also use Lakanto Golden Monkfruit or any granulated sugar.
- 2 Eggs
- ⅓ Cup Coconut Milk Or any dairy/non-dairy milk.
- 2 Ripe Bananas Medium sized works best!
- 2 Teaspoons Vanilla Extract
- 2 Teaspoons Apple Cider Vinegar
Coconut Cream Frosting
- 13.5 Ounces Full Fat Coconut Milk It must be chilled. You will only need the THICK part at the top of the can.
- 2 Tablespoons Powdered Sugar I use Lakanto powdered sugar!
- 1 Teaspoon Vanilla Extract
Instructions
- Start by adding all dry ingredients into a medium sized mixing bowl. Whisk together until fully combined.
- In a large mixing bowl add all wet ingredients. Use a whisk or hand mixer to blend until fully combined. (Warming bananas helps them mash easier!)
- Next, pour dry ingredients into the wet mixture. Fold together until all flour has been absorbed.
- Grease a 9x9 round or square baking pan with coconut oil. (Or a non-stick spray.) I also like adding parchment paper to the bottom of the pan to make sure it's super easy to remove!
- Then pour in the banana cake batter and smooth the top with a spatula. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.
- Let the cake cool on a metal rack for about 30-60 minutes. Cut around the edges to release the cake and flip over. Place on a cake stand or large plate.
- For frosting, add ONLY the thick part of the full fat coconut milk can into a mixing bowl with powdered sugar and vanilla extract. Blend on high with a hand or stand mixer until frothy. (About 2-3 minutes.)
- Frost the cake and top with crushed walnuts or chocolate chips!
Notes
Expert Tips
- Do not pack the almond flour into the cup. Use a spoon to scoop it into the measuring cup and scrape off the excess with a knife.
- To make mashed bananas, peel them and warm in the microwave for about 30 seconds. This will soften the bananas and make them easier to mash.
- Line the bottom of the cake pan with parchment paper for easy removal. You can use pre-cut round parchment paper or cut it yourself!
- Top the cake with chopped walnuts, pecans, or chocolate chips. You can also shave a chocolate bar on top if you're feeling fancy!
- To make a layer cake, you can double the recipe or use two smaller 6" cake pans.
- My favorite brands of pre-made dairy-free frosting are Simple Mills and Miss Jones.
- Make sure the cake cools completely before frosting.
- Store the cake in the refrigerator until you're ready to cut and serve.
How to make Coconut Cream Frosting
For frosting, add ONLY the thick part of the full fat coconut milk can into a mixing bowl with powdered sugar and vanilla extract. Blend on high with a hand or stand mixer until frothy. (About 2-3 minutes.) Frost the cake with a spatula or spoon! ** See full post for more information & step by step photos. ** Nutrition facts are for an unfrosted cake.Nutrition
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Theresa
This looks so good. I'm going to make it soon. I always bake with almond flour and usually add a bit of arrowroot flour to it to make a lighter crumb in cakes and cupcakes. did not use to like nutmeg until I used fresh grate yourself nutmeg! makes a big difference! now, I even add it to my pumpkin pie recipe. made a difference there as well. as my son said recently that the pumpkin pies I made last week tasted better than usual. thanks for sharing the recipe. It's appreciated.
Mariah Mandile
Oh yay! Hope you love it. It's one of my favorites - so easy and so good! And I totally agree with you - freshly grated nutmeg has a much better flavor! Enjoy. (: