Gluten Free Banana Cake Recipe (Paleo)
This Gluten Free Banana Cake recipe is the easiest and most delicious cake you’ll ever bake! It is like a cross between a 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.
- No multiple layers, multiple pans, or tricky assembling.
- Unlike most gluten free cakes, this recipe does not require any xantham gum!
First, preheat oven to 350 degrees Fahrenheit and line an 8 inch by 8 inch pan with parchment paper.
Add all dry ingredients to a mixing bowl. Stir to combine.
Then, add eggs and stir. Add remaining cake ingredients and stir to combine.
Pour cake batter into lined baking pan. Bake for 33 to 35 minutes or until a toothpick inserted in the middle comes in clean.
Remove cake from oven and cool in pan until completely cool.
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.
Finally, frost cooled 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 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 for the Best Gluten Free Banana Cake
Here is how to make the perfect moist gluten free banana cake:
- Don’t 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)
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Get the Recipe: Gluten Free Banana Cake Recipe (Paleo)
Gluten Free Banana Cake
- 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.
- 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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