there’s something undeniably comforting about a slice of banana cake, especially when it’s soft, moist, and bursting with the natural sweetness of ripe bananas.
this vegan and gluten-free banana cake is everything you love about classic banana cake, but with a few healthier twists that make it even more enjoyable.
it’s light yet hearty, flavorful, and easy to make—a perfect treat for anyone, whether you’re gluten-free or not.
the flavor of this banana cake is rich and deeply satisfying, thanks to the ripe bananas that provide natural sweetness and a hint of caramel-like flavor.
the cake itself is incredibly moist with a tender crumb, and it has just the right amount of sweetness, making it perfect for breakfast, dessert, or a midday snack.
the subtle hint of cinnamon adds warmth, complementing the banana flavor beautifully.
to achieve the perfect texture, it’s crucial to use a gluten-free all-purpose flour that contains xanthan gum.
xanthan gum acts as a binder, giving the cake the structure it needs to hold together without the gluten found in traditional wheat flour.
without it, your cake might turn out crumbly or too dense, so make sure to check the label on your flour blend. i recommend arrowhead mills!
while this banana cake is delicious on its own, adding a topping takes it to the next level.
i topped mine with a thick and creamy coconut yogurt, which adds a tangy contrast to the sweetness of the cake.
to make it even more indulgent, i drizzled a bit of almond butter mixed with maple syrup over the top.
the combination is heavenly, but there are plenty of other topping options to consider:
making this banana cake is a breeze, especially when you use a food processor to blend the batter.
simply mix your wet ingredients—mashed bananas, coconut sugar, maple syrup, melted coconut oil, vanilla extract, almond milk, and apple cider vinegar—until smooth.
then, add the dry ingredients, including the gluten-free flour, baking powder, baking soda, sea salt, and cinnamon.
once everything is combined, pour the batter into an 8×8-inch baking pan and bake at 350°f for about 43 minutes.
after baking, let the cake cool completely in the pan before adding any toppings or frostings.
this helps the cake set and makes it easier to slice.
for storage, cover the cake tightly and keep it at room temperature for up to two days. if you need to store it longer, place it in an airtight container and refrigerate for up to five days.
you can also freeze individual slices for up to three months—just thaw them in the fridge or at room temperature before enjoying.
if you love The Ultimate Vegan and Gluten-Free Banana Cake, try these other recipes from my blog!
Vegan Protein Chocolate Peanut Butter Cup Ice Cream
Obsession-Worthy No Bake Cinnamon Sugar Pop Tarts
Unreal No Bake Healthy Hostess Cupcakes
Crustless Higher Protein Lower Carb Vegan Cookie Dough Cheesecake
Life-Changing Vegan and Gluten-Free Ferrero Rocher Banana Cake
No-Bake Cookie Dough Freezer Squares
Healthy No Bake Blueberry Pie Protein Donuts
Small Batch Vegan and Gluten Free Healthy Nutter Butter Cookies
Date Sweetened No Bake Healthy Oreo Sandwiches
You Won’t Believe it’s Vegan Cookie Dough Banana Bread
No Bake Banana Bread Protein Donuts
Easy No-Bake Cinnamon Glazed Protein Donut Holes
Plant-Powered Blueberry Dream Cake
are you going to make my The Ultimate Vegan and Gluten-Free Banana Cake!?
if you make one of my recipes, i would LOVE to see your creation!
be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
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it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
8
servings10
minutes43
minutes1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp ground cinnamon
1/4 cup coconut sugar
1/2 cup maple syrup
1/3 cup coconut oil, melted
3 ripe bananas, mashed
1 tsp vanilla extract
1/3 cup unsweetened almond milk or other dairy-free milk
topping
thick and creamy coconut yogurt (cocojune brand)
a little almond butter mixed with maple syrup
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations
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