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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
20 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 ripe bananas mashed (1 cup total)
  • ½ cup granulated sugar
  • ½ cup plant-based milk
  • 1 teaspoon vanilla extract
  • ¼ cup coconut oil
Dry Ingredients
  • 2 cups gluten-free all-purpose flour (272g)
  • 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

    Cup of Yum
  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan (or line with parchment paper).
  2. 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.
  3. Mash the Bananas: Peel and mash the ripe bananas until smooth. They should measure out to 1 cup.
  4. 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.
  5. 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.
  6. Fold in Add-ins (Optional): If using, gently fold in dairy-free chocolate chips or nuts.
  7. 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.
  8. 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.
  9. 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.
  10. Serve: Slice and enjoy your gluten-free, dairy-free, and vegan banana cake!

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 Monounsaturated Fat 3g Cholesterol 29mg (10%) Sodium 319mg (13%) Potassium 156mg (4%) Fiber 4g (16%) Sugar 43g (86%) Vitamin A 416IU (8%) Vitamin B12 0.2µg Vitamin C 3mg (3%) Calcium 83mg (8%) Iron 1mg (6%) Zinc 0.2mg

Nutrition Facts

Serving: 12servings

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.