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    Home » Cakes and Cupcakes

    Gluten-Free Banana Cake

    Published: Nov 4, 2022 by Mariah Mandile

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    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.

    Gluten free banana cake slices leaning up against each other.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • Why you'll love this recipe!
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • How to make Coconut Cream Frosting
    • Expert Tips
    • How to store leftovers
    • Recipe Card
    • Want more recipes?
    • 💬 Reviews

    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

    Ingredients measured out for gluten free banana cake.
    • 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.

    Dry ingredients in glass mixing bowl.

    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!)

    Wet ingredients in large mixing bowl.

    Step 3: Fold Together

    Next, pour dry ingredients into the wet mixture. Fold together until all flour has been absorbed.

    Banana cake batter folded together in glass bowl.

    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.

    Banana cake batter in greased 9x9 round cake pan.

    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.

    Gluten free banana cake with frosting and crumbled walnuts on top.

    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.
    Slice of banana cake with coconut cream frosting on a ceramic plate.

    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.

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    After you make this Gluten Free Banana Cake, make sure to leave a comment & rate the recipe!

    Recipe Card

    Gluten free banana cake slices leaning up against each other.

    Gluten-Free Banana Cake

    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.
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American
    Servings 9
    Calories 249 kcal

    Equipment

    • 1 9x9 Round Cake Pan
    • Parchment Paper

    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

    Serving: 1ServingCalories: 249kcalCarbohydrates: 21gProtein: 8gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 36mgSodium: 187mgPotassium: 113mgFiber: 4gSugar: 12gVitamin A: 71IUVitamin C: 2mgCalcium: 108mgIron: 2mg
    Keywords dairy free banana cake, easy banana cake, gluten free banana cake, paleo banana cake
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Reader Interactions

    Comments

    1. Theresa

      February 14, 2023 at 4:09 pm

      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.

      Reply
      • Mariah Mandile

        March 15, 2023 at 1:58 pm

        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. (:

        Reply

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    Hi, I'm Mariah!

    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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