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Easy Gluten-Free Banana Cake (Dairy-Free Frosting)
Looking for an easy delicious gluten-free cake recipe? Our gluten-free banana cake uses simple ingredients for an incredibly moist, fluffy cake with rich banana flavor. Topped with a dairy-free cream cheese frosting this recipe is perfect for those with gluten or dairy sensitivities.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
12
servings
Calories:
395 kcal
Course:
Dessert
Cuisine:
American, Vegan
Ingredients
Wet Ingredients
- 2 tablespoon chia seeds
- 6 tablespoon water
- 3 banana mashed (1 cup total, ripe
- ½ cup granulated sugar
- ½ cup plant-based milk
- 1 teaspoon vanilla extract
- ¼ cup coconut oil
Dry Ingredients
- 2 cups all-purpose flour 272g, gluten-free
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground clove
- ½ teaspoon salt
Cream Cheese Frosting
- 3 cups powdered sugar
- 1 cup cream cheese (vegan or dairy)
- ¼ cup butter (vegan or dairy)
- 1-2 tbssp plant-based milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan (or line with parchment paper).
- Make the Chia Egg: In a small bowl, combine chia seeds and water. Stir well and let sit for about 5ish minutes until it forms a gel-like consistency.
- Mash the Bananas: Peel and mash the ripe bananas until smooth. They should measure out to 1 cup.
- Mix Wet Ingredients: In a large bowl, whisk mashed bananas, sugar, melted coconut oil, vanilla, and plant-based milk until combined. Add the chia egg and mix well.
- Combine Dry Ingredients: To the wet ingredients, add the gluten-free flour, baking soda, baking powder, salt, clove, and cinnamon. Beat on low until just combined. Be careful not to overmix. Let the batter rest for 5-10 minutes.
- Fold in Add-ins (Optional): If using, gently fold in dairy-free chocolate chips or nuts.
- Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Frosting: While the cake is baking, prepare the frosting. Beat the room temperature vegan butter and cream cheese until smooth. Gradually add powdered sugar, one cup at a time, beating on low speed. If the frosting is dry, add 1 tablespoon of plant-based milk.
- Cool and Frost the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, spread the frosting evenly over the top of the cake.
- Serve: Slice and enjoy your gluten-free, dairy-free, and vegan banana cake!
Cup of Yum
Notes
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap the unfrosted cake tightly in plastic wrap, then in aluminum foil, and store in a freezer-safe container for up to 3 months.
- Recipe Tips: Use room-temperature ingredients for a smoother batter. Rest the batter for 10 minutes before baking for better hydration. Choose bananas with plenty of brown spots for sweetness. Add plant-based milk slowly for frosting consistency.
- 📌 Celiac Safety Alert: To avoid cross-contamination, ensure all ingredients (e.g., oat milk, baking powder, and chocolate chips) are certified gluten-free.
Nutrition Information
Serving
1serving
Calories
395kcal
(20%)
Carbohydrates
62g
(21%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
29mg
(10%)
Sodium
319mg
(13%)
Potassium
156mg
(3%)
Fiber
4g
(16%)
Sugar
43g
(86%)
Vitamin A
416IU
(8%)
Vitamin B12
0.2µg
(8%)
Vitamin C
3mg
(3%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Zinc
0.2mg
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 395
% Daily Value*
| Serving | 1serving | |
| Calories | 395kcal | 20% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 29mg | 10% |
| Sodium | 319mg | 13% |
| Potassium | 156mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 43g | 86% |
| Vitamin A | 416IU | 8% |
| Vitamin B12 | 0.2µg | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
| Zinc | 0.2mg |
* Percent Daily Values are based on a 2,000 calorie diet.