This Gluten-Free Vegan Banana Cake is:
- amazingly moist
- fragrant and fruity
- covered in a delicious cream cheese frosting!
Both are undetectably vegan and gluten-free, and completely naturally sweetened with bananas. However, for this Banana Cake, I decided to add a little maple syrup for extra sweetness. It is a cake, after all!
The sponge is made with a mixture of ground almonds and gluten-free flour. The almonds act as a binding agent, add fluffiness, and, along with the bananas, ensure that the cake stays moist for days.
I decided to add some cinnamon to this banana cake as it adds a warm and toasty fragrance that goes so beautifully with the sweet, nectar-like bananas.
I also added some raisins for extra sweetness, but these could be omitted if you wish. If you’re not into raisins, other dried fruit like chopped dates or dried figs, or even tropical fruit such as dried mango, pineapple or papaya, would be equally delicious.
Or, you could even use some fresh fruit such as blueberries or raspberries. Or what about dark chocolate chips? The options are truly endless.
Other excellent add-ins include desiccated coconut, chopped walnuts, or pistachio nuts.
Now for the fun part – the frosting! Whilst plain coconut whipped cream or even coconut yogurt would be delicious, I decided to go the extra mile and make a cream cheese frosting.
My fool-proof vegan cream cheese frosting is made using a mixture of coconut whipped cream, lemon juice for tanginess and maple syrup for sweetness. It is easy to do, but make sure you carefully read and follow the instructions for how to prepare the coconut cream for whipping.
You can just leave this cake plain, but sliced banana and chopped pistachio nuts make excellent decorations.
Hope you’ll love this Gluten-Free Vegan Banana Cake. For more fruity cakes, check out my:
- Matcha Strawberry Sponge Layer Cake
- Lemon Blueberry Cake
- Cherry Bakewell Cake
- Black Forest Cake
- Apple Cake
- Pineapple Upside Down Cake
- Strawberry Sponge Layer Cake
- Fig Upside Down Cake
- Chocolate Orange Cake
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
This Gluten-Free Vegan Banana Cake is amazingly moist, fragrant and fruity, and covered in a delicious cream cheese frosting! Refined sugar free.
- 3 medium-sized ripe banans
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 4 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vinegar (ensure gluten-free if necessary)
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 100 g (2/3 cup) raisins**
- 150 g (1 1/4 cup) ground almonds
- 150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 120 ml (1/2 cup) milk, any kind
- 400 g (14oz) tin coconut milk***
- Juice of 1/2 lemon
- 2 tablespoons maple syrup (or sub any other sweetener)
- 1/2 teaspoon vanilla extract
- Banana, sliced
- Pistachio nuts, chopped
Preheat oven to 180 degrees (350 degrees)
Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste
Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the vinegar to the same bowl along with the salt, cinnamon, vanilla, raisins and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Add the mashed bananas, and mix well, adding the milk a small amount at a time as you may not need to use it all depending on how liquidy your bananas are - you may also need to add a little more milk if your bananas are dry
Transfer mixture into a greased baking tin lined with baking paper (I used an 18cm/7inch springform baking tin)
Bake in oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean
Once out the oven, leave to cool completely before applying the frosting
You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
Place the thick, creamy part into a bowl
Add the lemon juice, maple syrup and vanilla extract
Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
Carefully spread the frosting over the top of the cake
Top with the sliced banana and chopped pistachio nuts, if desired
Best when fresh but keeps covered in the fridge for up to a few days
*The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy.
**Raisins could be omitted, or substituted with chopped dates, dried figs, dried mango, dried pineapple or dried papaya. Or, you could even use fresh fruit such as blueberries or raspberries. Or dark chocolate chips.
***You can alternatively use 200g (7oz) thick coconut yogurt.
You could also add some desiccated coconut or chopped walnuts or pistachio nuts to the cake batter.
Thanks for reading! If you’d like to receive a FREE COPY of my ebook of the 10 most popular recipes on my blog, you can sign up here.