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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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 9
Calories 249 kcal

Equipment

  • 1 9x9 Round Cake Pan
  • Parchment Paper

Ingredients
  

Dry Ingredients

Wet Ingredients

  • Cup Coconut Sugar You can also use Lakanto Golden Monkfruit or any granulated sugar.
  • 2 Eggs
  • 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
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