Gluten Free Dairy Free Banana Cake And Frosting Recipe + Video
A fluffy and moist gluten free banana cake infused with natural banana flavor made with healthier ingredients and mostly without refined sugar. Enjoy this layered gluten 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!
4tbspfreeze dried bananapowdered (optional for a more intense banana flavor)
1largefresh banana slicesfor decorating
Instructions
Prepare
Gather all ingredients, make sure they're all at room temperature. Preheat the oven at 360 F.
Line 2 pan(s) 8x8 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
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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.