Gluten-Free Banana Cake (Vegan)
This simple and easy Gluten-Free Banana Cake is vegan, allergy-free, and beyond moist and flavorful! This classic cake recipe is eggless and topped with a rich and creamy dairy-free cream cheese frosting! It's just 10 ingredients and is a perfect dessert for any occasion. Beginner and budget-friendly, healthy, and packed with sweet ripe bananas and a perfect amount of cinnamon!
- Prep Time: 5 Minutes
- Cook Time: 50 Minutes
- Total Time: 55 minutes
- Yield: 12 Servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
Banana Cake:
- 3 Cups Gluten-Free All-Purpose Flour
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Tsp Cinnamon
- 1 Cup Granulated Sugar (or preferred granulated sweetener)
- ½ Cup Dark Brown Sugar (or preferred brown sugar sweetener)
- 3 Overripe Large Bananas (about 1 1/2 cups mashed)
- 1 Cup Vegan Buttermilk (1 Cup Plain Unsweetened Non-Dairy Milk + 2 Tsp White Vinegar or Lemon Juice)
- ½ Cup Neutral Flavor Oil
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
Vegan Cream Cheese Frosting:
- 8 oz Plain Vegan/Allergy-Free Cream Cheese (softened)
- 1 Stick Vegan/Allergy-Free Butter (cubed, softened)
- 4 Cups Powdered Sweetener (or preferred powdered sugar)
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 Ripe Banana (optional, to slice for topping)
Instructions
Make The Cake:
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and sweeteners until there are no clumps.
- In a small bowl, use a fork to mash the 3 bananas until smooth before adding the vegan buttermilk, oil, and vanilla. Mix well to combine.
- Now add the wet ingredients into the bowl of dry ingredients and mix well to combine until you have a smooth cake batter.
- Grease a 9x13-inch baking dish and pour the cake batter in. Smooth it out to evenly fill the pan.
- Bake the cake in the preheated oven for 45-50 minutes, until a toothpick comes out clean from the center
- Allow the cake to cool completely to room temperature before frosting and slicing.
Make The Frosting:
- Combine the softened vegan cream cheese and butter in a stand mixer or a large bowl using an electric hand mixer. Beat the cream cheese and butter together until combined before slowly adding in the vanilla and powdered sweetener, whipping the frosting together until fully combined.
- Once the cake is cool, spread the frosting over the top in a thick layer and add extra banana slices, if desired. Chill the cake for a few minutes to allow the frosting to set and make cutting easier.
- Cut into 12 large squares or 16 smaller squares and serve chilled or at room temperature.
Notes
- Storage: You can store any leftover unfrosted cake, covered with plastic wrap, at room temperature for 3-4 days. Store frosted cake in the fridge, covered, up to 7 days.
- Make-Ahead: You can bake and frost the cake ahead of time, ideally within 2 days of serving. Store it in the fridge like you would any leftovers.
- Freezing Instructions: You can bake and freeze the unfrosted cake for up to 6 months. Let it defrost in the fridge overnight before frosting and serving. If you plan on freezing the frosted cake, I recommend slicing it beforehand and using it within 3 months for quality.
- Frosting: If you don't want cream cheese frosting, you can try my simple vanilla vegan buttercream frosting instead (or chocolate!). You can also opt for store-bought Miss Jones allergy-free frostings!
Nutrition
- Serving Size: 1 Slice
Find it online: https://strengthandsunshine.com/gluten-free-banana-cake-vegan/
