Gluten Free Vegan Banana Cake
This gluten free banana cake is so easy to make and is so moist, soft, and delicious. As a bonus, it's vegan too! Follow along to see how to make this incredibly easy to make gluten free banana cake.
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First you'll need to preheat your oven to 350°F. Peel 2 ripe bananas and place them in a medium to large bowl. Mash with a fork.
Add your wet ingredients (coconut oil, maple syrup, vanilla extract), brown sugar, and flaxseed meal. Mix well with a whisk and let sit for 5 minutes.
In another bowl, combine gluten free flour, almond flour, baking soda, baking powder, ground cinnamon, and salt. Whisk well. Add to your wet ingredients.
Mix well with a spatula. The mixture will be thick.
Pour the batter in a parchment lined 8x8 inch square pan.
Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
While the gluten free banana cake is cooling, let's make the gluten free vegan chocolate peanut butter frosting.
Measure out 4 ounces of semi sweet chocolate. I used chocolate chips.
Add the coconut milk.
Microwave for about a minute to melt the chocolate chips. Stir with a spoon until you get a smooth mixture.
Add the peanut butter and stir again until smooth. Let this sit until it has cooled.
Once cooled, add vanilla extract and powdered sugar.
Using a hand mixer, mix on medium speed until silky and smooth.
Pour the frosting over the cooled banana cake.
Slice and enjoy this delicious snack!
- 2 medium bananas
- 2 tbsp melted coconut oil
- 3 tbsp maple syrup
- 3 tbsp brown sugar
- 1 tsp vanilla extract
- 1 tbsp flaxseed meal
- 1 cup gluten free flour
- 1/4 cup almond flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 3 oz coconut milk
- 4 oz semi sweet chocolate chips
- 1/4 cup peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
Preheat the oven to 350°F. Line and grease an 8x8 inch pan with parchment paper.
Peel 2 ripe bananas and place in a medium to large bowl. Mash with a fork.
Add coconut oil, maple syrup, vanilla extract, brown sugar, and flaxseed meal to the bananas. Whisk well and set aside for at least 5 minutes.
In another bowl, combine gluten free flour, almond flour, baking soda, baking powder, ground cinnamon, and salt. Whisk well to combine.
Add dry ingredients to the banana mixture and mix well with a spatula.
Pour the batter into your prepared square pan.
Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Set aside to cool.
In another bowl, melt together your semi sweet chocolate and coconut milk. You can place in the microwave for about 1 minutes and stir well.
Add the peanut butter and stir well.
Add the vanilla extract and powdered sugar.
Using a hand mixer, mix on medium speed until silky and smooth.
Pour frosting over the cooled banana cake. Enjoy!