A fluffy and moist gluten free banana cake with dairy free frosting infused with natural banana flavor made with healthier ingredients and mostly without refined sugar.
Enjoy this layered gluten and dairy free banana cake as it is (make a single layer) or finish it with a buttery dairy free frosting. Decorate with fresh banana slices and touch of powdered cacao if you like for a more festive finish.
Gluten Free Dairy Free Banana Cake Recipe Overview
This gluten-free banana cake has a tender and moist texture, with just the right amount of sweetness. The dairy-free frosting perfectly complements the cake, adding an extra layer of deliciousness without overshadowing its flavors.
No matter the occasion, whenever I bake this gluten-free and dairy-free banana cake, it never fails to impress. Even those who don’t adhere to a gluten-free or dairy-free diet absolutely adore it.
This gluten free banana cake is actually inspired by this gluten free and dairy free banana swiss roll cake but this time I used different flours and frosting.
This banana cake can be made as a sheet cake (baked in a 9×13 cake pan) or as a layered cake. The inside texture is moist and spongy and has a perfect crumb without falling apart.
If you prefer this gluten free banana cake without any frosting at all then serve it as it is, bake it in a single layer and enjoy it even for breakfast.
Have more bananas? Try this vegan gluten free banana bread this gluten and dairy free banana pudding dessert or these banana muffins.
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Ingredients Banana Cake Layers
- Vegan butter – (room temperature) or use some unflavored oil like avocado or grapeseed.
- Maple sugar – or your favorite granulated sugar (date sugar, coconut sugar works too, but it will yield a darker color).
- Eggs – room temperature (they act as a binding agent and whipping them gives the sponginess).
- Ripe bananas – measure about 1.5 cup mashed bananas.
- Gluten free pastry flour mix (or use your favorite gluten free flour mix).
- Flax egg (ground golden flax seeds + 3 tbsp plant based milk), in order to reduce the amount of eggs, or just use an extra egg.
- Vanilla and almond extract – a secret combination to enhance the banana and vanilla flavor.
- Lemon juice – for acidity and to activate the baking soda.
- Baking soda – for leavening.
Find the complete printable recipe with measurements below.
Dairy Free Banana Cake Frosting Ingredients
- Coconut whipping cream (a great dairy free alternative to whipping cream, the regular coconut cream will not provide as much fluffiness when whipped). It is mostly sold in online stores.
- Vegan butter (soft) – whipped to add extra firmness.
- Powdered sugar – or powdered maple sugar (but it will yield a darker color).
- Vanilla extract and almond extract (together they mask the coconut flavor beautifully).
- Freeze dried bananas – powdered (optional for a more intense banana flavor).
Find the complete printable recipe with measurements below.
How To Make Gluten Free Dairy Free Banana Cake
Step 1. Prepare: gather all ingredients, make sure they’re all at room temperature. Preheat the oven at 360 F. Line 2 round pan(s) 9×9 inch with parchment paper. Use a smaller diameter if you prefer your banana cake layers taller.
Step 2. Form the batter base: Beat the eggs until they get a little foamy then add the maple sugar and beat again until they get even more foamy and lighter in color, like a cream – light and fluffy. This is the base usually used in a sponge cake.
Step 3. Mash the bananas in a separate bowl. Melt the butter. To the mashed bananas add the lemon juice, flax egg, the melted vegan butter, vanilla and almond extract. Mix to combine.
Step 4. Add dry ingredients: in the same bowl with banana mixture sift the flour, baking soda and salt, add in two parts, alternating with beaten eggs, in batches, while folding gently with a spatula (careful don’t overmix it will disperse the bubbles). You need to keep the fluffiness as much as possible.
Step 5. Bake the banana cake: pour the cake batter into the pan(s) and bake at 360 F for about 25-30 minutes or until a skewer comes out clean when inserted in the center. Remove from the oven and let it cool for 10 minutes before removing from pan.
Tips For The Best Gluten Free Banana Cake Texture
Prepping tips: start with ingredients at room temperature and use very ripe bananas.
Combining the ingredients: Add the beaten eggs at the end after mixing the rest of ingredients. This will help preserve as much fluffiness in the butter as possible and prevent you from overmixing which can lead to a denser cake.
You’ll want to alternate mixing the dry ingredients into the wet ingredients in two-three additions.
How To Make Dairy Free Banana Cake Frosting
Step 1. In a medium bowl, beat the whipped coconut cream (make sure it chilled) and the banana powder together until combined. I made banana powder by powdering some freeze dried bananas, you could use some fresh bananas too, but they will ruin the color of the frosting as they tend to darken.
Step 2. In a separate bowl mix the soft butter with vanilla and almond extract, and the powdered sugar until smooth. Gradually add a few tablespoons of cold whipped coconut cream to temper the butter (attention: if you add it all at once, the butter will look curdled, so make sure you add it slowly and mix after each addition), then add the entire butter mixture to the chilled cream and mix until smooth.
Tip: If you messed up and the butter still looks curdled, you can still fix it! Warm the bowl gently as you beat it, just until the ingredients come together.
Step 3. Once cake has cooled completely, frost cake and enjoy!
Video Instructions: How To Make Gluten and Dairy Free Banana Cake
Make sure to watch the video for more detailed instructions. If you cannot see the video, disable your add-blocker in your browser.
Suggestions For A Perfect Gluten Free Dairy Free Banana Cake
1. Use a combination of gluten free flours, I’m using a custom made gluten free flour mix, but you can use any you want. I also tried to use buckwheat flour in the mix and it came out great! When measuring the flour, make sure to spoon it into your measuring cup, and level it off with the back of a knife.
2. After beating the eggs, don’t overmix, you need to incorporate the ingredients as gentle as possible by folding gently with a spatula
3. I strongly recommend using the almond extract both in the cake batter and frosting, this is an old trick for enhancing the vanilla flavor. Plus it will mask beautifully the coconut taste in the frosting.
4. Once the cake is frosted, make sure to keep it in a cold place and cover it entirely. Exposure to oxygen will make the frosting darker.
Variations For Your Banana Cake
- Add a middle layer of sliced bananas for more banana flavor.
- Add spices like cinnamon or nutmeg.
- Add ground walnuts to the batter or sprinkle on top.
- Don’t want any coconut products in the frosting? Use vanilla pudding instead.
How To Store The Cake
- Storing leftovers: Refrigerate the banana cake for up to 5 days in an airtight container. To keep nice and moist.
- Freezing: Freeze the entire cake or cut and freeze the slices individually: up to 3 months, in an airtight container. Also you can freeze the cake and frosting separately.
- Thawing: The best way to defrost the dairy free banana cake is to let it slowly thaw in your refrigerator for at least 24 hours.
More Gluten Free Dairy Free Banana Desserts
More Gluten Free Cake Recipes
- Gluten Free Coffee Cake | Dairy Free, No Refined Sugar
- Walnut Cake – Greek Inspired Recipe (GF Option)
- Snowflake Bundt Cake – Gluten Free, Dairy Free Recipe
If you made this gluten and dairy free banana cake, then please leave a star rating below and leave a comment below the recipe card.
Your feedback is really helpful for me and readers!
Gluten Free Dairy Free Banana Cake And Frosting Recipe + Video
Ingredients
Gluten And Dairy Free Banana Cake Batter
- 1/3 cup vegan butter - (melted) or use some unflavored oil
- 1 cup maple sugar - or your favorite granulated sugar
- 2 large eggs - room temperature
- 3 large bananas - (1.5 cup mashed bananas)
- 1 ½ cup gluten free pastry flour mix - or use your favorite
- 1 flax egg - (1 tbsp ground flax seeds + 3 tbsp warm plant milk)
- 1 tbsp lemon juice
- 1 tsp baking soda
- 1 tbsp vanilla extract
- 1 tsp almond extract - to enhance the vanilla flavor
- 1/3 tsp sea salt
Dairy Free Banana Cake Frosting
- 1 can coconut whipping cream
- 1/3 cup vegan butter - soft, room temperature
- 2/3 cup powdered sugar - or powdered maple sugar
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 4 tbsp freeze dried banana - powdered (optional for a more intense banana flavor)
- 1 large fresh banana slices - for decorating
Instructions
Prepare
- Gather all ingredients, make sure they're all at room temperature. Preheat the oven at 360 F.
- Line 2 pan(s) 8×8 inch with parchment paper.
Make The Banana Cake Batter
- Add the eggs into a bowl and beat until they get foamy (about 3 minutes). Add the maple sugar and beat on the highest speed for another 3 minutes until they get even more foamy and lighter in color, like a cream. Similar procedure is used for sponge cakes. Set aside.
- Mash the bananas in a separate bowl. Melt the butter. To the mashed bananas add the lemon juice, flax egg, the melted vegan butter, vanilla and almond extract. Mix to combine
- In the same bowl with banana mixture sift the flour, baking soda and salt, add in two parts, alternating with beaten eggs, in batches, while folding gently with a spatula (careful don't overmix it will disperse the bubbles). You need to keep the fluffiness as much as possible.
Bake The Banana Cake
- Pour the banana cake batter into the pan(s) and bake at 360 F for about 25-30 minutes or until a skewer comes out clean when inserted in the center. Remove from the oven and let it cool for 10 minutes before removing from pan.
Make The Dairy Free Frosting
- In a medium bowl, beat the whipped coconut cream (make sure it chilled) and the powdered bananas (I used a grinder to make banana powder from freeze dried bananas) together until combined.
- In a separate bowl mix the soft butter with the powdered sugar until smooth. You can also use some powdered maple sugar if you prefer 100% refined sugar free. Then add vanilla and almond extract.
- Then gradually add a few tablespoons of cold whipped coconut cream to temper the butter (attention: if you add it all at once, the butter will look curdled, so make sure you add it slowly and mix after each addition), and mix until smooth once you added all. This will prevent the butter from forming clumps.
- Once the banana cake has cooled completely, frost. Just before serving decorate with fresh bananas, sprinkle a bit of cacao powder if you want and maybe some shaved chocolate or nuts and enjoy!
Video
Notes
Tips For A Perfect Dairy Free Gluten Free Banana Cake
- Start with ingredients at room temperature and use very ripe bananas.
- Use a combination of gluten free flours, I’m using a custom made gluten free flour mix, but you can use any you want. I also tried to use buckwheat flour in the mix and it came out great! When measuring the flour, make sure to spoon it into your measuring cup, and level it off with the back of a knife.
- After beating the eggs, add the mixture at the end after combining the rest of ingredients. You need to incorporate the ingredients as gentle as possible by folding gently with a spatula. Overmixing will prevent the cake from rising properly.
- I strongly recommend using the almond extract both in the cake batter and frosting, this is an old trick for enhancing the vanilla flavor. Plus it will mask beautifully the coconut taste in the frosting.
- Once the cake is frosted, make sure keep it a cold place and cover it entirely. Exposure to oxygen will make the frosting darker.
- If you prefer this gluten free banana cake without any frosting at all then serve it as it is, bake it in a single layer and enjoy it even for breakfast.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
The information shown is an estimate provided by an online nutrition calculator.
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Kerry Ogden
Saturday 18th of February 2023
Is it okay to sub a real egg for the flax egg?
HealthyTasteOfLife
Wednesday 22nd of February 2023
Sure
Adel
Thursday 11th of February 2021
We made this banana cake tonight and it was a hit! I followed the recipe to the bone and used both vanilla and almond extract - my husband didnt even notice that the frosting is made from coconut ))) thank you!!
HealthyTasteOfLife
Thursday 11th of February 2021
I'm delighted to hear it, you're welcome!