Gluten-Free Vegan Banana Cake

Gluten-Free Vegan Banana Cake

This Gluten-Free Vegan Banana Cake is amazingly moist, fragrant and fruity, and covered in a delicious cream cheese frosting! Refined sugar free.
Course Dessert
Cuisine American
Keyword gluten-free vegan cake, sugar-free banana cake, vegan banana cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 460kcal
Author Rhian Williams


For the cake:

For the frosting:

  • 400 g (14oz) tin of full-fat coconut milk****
  • Juice of 1/2 lemon
  • 2 tablespoons maple syrup (or sub any other sweetener)
  • 1/2 teaspoon vanilla extract

To decorate (optional):

  • Banana, sliced
  • Pistachio nuts, chopped


For the cake:

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • 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 maple syrup to the same bowl along with the vinegar, 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 on a wire rack before applying the frosting

For 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

To decorate:

  • 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.
**You can alternatively use almond flour
***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) coconut yogurt.
You could also add some desiccated coconut or chopped walnuts or pistachio nuts to the cake batter.


Calories: 460kcal