Gluten Free Banana Cake Recipe (Paleo)
This gluten free banana cake recipe is the easiest and most delicious cake you will ever bake! It is a cross between vanilla cake and banana bread. This dairy free gluten free cake is light, fluffy and soft! The homemade Vegan Vanilla frosting is extra smooth and creamy!
My love for bananas runs deep. Easy enough for any day, healthy enough for breakfast, and sweet enough for dessert. This dairy free gluten free cake does it all!
Why You’ll Love This Recipe
This gluten free banana cake recipe yields a perfectly moist cake bursting with fresh banana flavor! Here are the reasons it’s my go to for any occasion:
- This is truly the easiest cake!
- Only one mixing bowl and one baking pan are required.
- This cake has healthy ingredients and is naturally sweetened.
- It has a great banana flavor.
- The cake is moist.
- No multiple layers, multiple pans, or tricky assembling.
- Unlike most gluten free cakes, this recipe does not require any xantham gum!
- This cake is Paleo, grain free, gluten free, and dairy free.
- Check out this Paleo chocolate chip banana bread for another fun recipe!
Ingredients & Substitutions
These are the main ingredients and substitutions for gluten free banana cake. Scroll down to the recipe card for the full recipe.
Almond flour is a great grain free and Paleo baking flour. It has a slightly nutty flavor which complements the banana well. Use almond flour, not almond meal.
Tapioca flour provides a great texture. It has the exact texture and consistency of cornstarch. If desired, use an equal amount of arrowroot powder or cornstarch in its place.
The coconut sugar provides some sweetness. Use an equal amount of maple sugar or loosely packed brown sugar in its place.
Baking soda is the leavening agent used. It helps this cake rise!
Cinnamon complements the banana flavor so well. It adds a warm spice to this almond flour banana cake!
Four eggs give this cake the perfect light texture and consistency. Do not replace with Vegan eggs or another egg replacement.
Use super ripe brown bananas for best results! When ripe, bananas provide an excellent source of natural sweetness. Only use 1 cup of mashed banana. Too much banana will yield a dense cake.
Coconut oil is a delicious dairy free baking fat. Use refined coconut oil for a neutral flavor, or unrefined for a slight coconut taste.
Vanilla extract adds a touch of flavor!
Most banana cakes are frosted with cream cheese frosting. For this recipe, I used a Vegan vanilla frosting to keep things dairy free. In addition, this Keto chocolate frosting is both gluten free and dairy free as well. Use your favorite frosting!
What is Banana Cake?
This gluten free banana cake is light, soft and fluffy. Imagine a perfect mix between a vanilla cake and banana bread. This almond flour banana cake is light like cake, but flavored like banana bread.
Banana cake with cream cheese frosting is a very popular dessert! This recipe uses a homemade vanilla frosting that is dairy free. This Paleo banana cake is also delicious with chocolate frosting!
Recipe Steps
Step 1
First, preheat oven to 350 degrees Fahrenheit and line an 8 inch by 8 inch pan with parchment paper.
Step 2
Add all dry ingredients to a mixing bowl. Stir to combine.
Step 3
Then, add eggs and stir. Add remaining cake ingredients and stir to combine.
Step 4
Pour cake batter into lined baking pan. Bake for 33 to 35 minutes or until a toothpick inserted in the middle comes in clean.
Step 5
Remove cake from oven and cool in pan until completely cool.
Step 6
Once cake has cooled, make Vegan Vanilla frosting. Add hardened part of coconut milk, maple syrup and vanilla extract to a mixing stand. Whip for 1 to 2 minutes until fluffy.
Step 7
Finally, frost completely cooled gluten free banana cake and slice.
Frequently Asked Questions (FAQs)
What is the difference between banana bread and banana cake?
Banana cake is slightly lighter and less dense than banana bread. In addition, cake is baked in a cake pan and banana bread is baked in a bread pan. My Paleo chocolate chip banana bread is a great option too!
How can I make my gluten free cake more moist?
To make a gluten free more moist, don’t over bake. Once a toothpick inserted comes out clean, remove from oven. In addition, don’t over mix the batter.
What is the difference between sheet cake and regular cake?
A sheet cake is a one layer cake baked in a square or rectangular pan. A regular cake is usually at least two layers.
Can I substitute for the tapioca flour?
Arrowroot starch can be used in place of tapioca flour. Cornstarch also works well for a gluten free (but not Paleo) option.
Can I substitute for the coconut oil?
Grass fed butter or ghee can be used in place of coconut oil.
How do I store leftovers?
Store leftover gluten free banana cake in an airtight container for up to 3 days. If it’s summertime or humid out, I recommended storing in the fridge.
Expert Tips & Tricks
Here is how to make the perfect moist gluten free banana cake.
Do not over mix the cake batter. A few clumps of banana are fine! (See photo above)
Bake until a toothpick inserted comes out clean. Baking too long makes cake dry.
Use extra ripe bananas for a more naturally sweet cake.
Use a large sheet of parchment paper so that the sides of it hang over the edges of the pan. This allows you to easily remove the cake once it is cooled. (See photo above)
How to Serve & Store
Frost completely cooled gluten free banana cake. Then, carefully slice and serve.
Store leftovers in an airtight container in the fridge for up to 3 days.
Since the frosting is homemade, it will need to be kept in the fridge.
If making ahead of time, allow cake to cool completely before chilling. Then, make frosting just before eating and frost cake.
Flavor Variations & Add Ins
While this gluten free banana cake is absolutely delicious as it, there are some fun flavor combinations!
Add in chopped walnuts or pecans for a crunchy texture.
Frost with chocolate frosting instead of vanilla.
Add in half a cup of mini or regular chocolate chips for more chocolate!
You May Also Like
If you make this gluten free banana cake recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Gluten Free Recipes.
Get the Recipe: Gluten Free Banana Cake Recipe (Paleo)
Ingredients
Gluten Free Banana Cake
- 2 1/4 cups almond flour
- 1/4 cup tapioca flour
- 1/2 cup coconut sugar, or maple sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 3 eggs, room temperature
- 1 cup mashed banana
- 3 tbsp coconut oil, melted
- 1 tsp vanilla extract
Vegan Vanilla Frosting
- 1 can coconut milk, chilled
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- First, preheat oven to 350 degrees Fahrenheit and line an 8 inch by 8 inch baking pan with parchment paper.
- In a large bowl, add almond flour, tapioca flour, coconut sugar, baking soda, and cinnamon. Stir to combine.
- Next, add eggs and stir.
- Then, add remaining cake ingredients. Stir until combined.
- Pour cake batter into lined baking pan. Bake for 33 to 35 minutes or until a toothpick inserted comes out clean.
- Remove cake from oven. Allow cake to cool in the baking pan completely.
- Once completely cool, make frosting.
- Scoop out hardened part of coconut milk (the thick part on top) and set aside liquid part.
- Add hardened coconut milk, maple syrup and vanilla extract to a stand mixer. Whip for 1 to 2 minutes or until frosting is thick.
- Finally, frost cake and slice into pieces.
Notes
- Cake batter should be smooth except for some small clumps of mashed banana.
- Bake until a toothpick inserted comes out clean. Do not bake too long.
- Use ONLY the thick part of coconut milk for the frosting. I love adding the liquid part to smoothies or soups and sauces.
- Whip frosting until thick.
- Allow cake to cool completely before frosting.
- See my recipe for Vegan Vanilla Frosting for more tips and tricks.
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41 Comments on “Gluten Free Banana Cake Recipe (Paleo)”
Delicious and surprisingly light in texture. Didn’t make the frosting, but melted a little bit of refined sugar-free chocolate chips to drizzle on top.
Gluten free and guilt-free! I was amazed at how deliciously fluffy and moist the banana bread was. The vegan vanilla frosting was out of the world.
The perfect use of the too ripe bananas sitting on my counter. Skipped the icing because I got lazy but slathered with some nut butter, this was a great afternoon snack. Very moist and great texture!