This Gluten Free Banana Cake is luscious and rich, with a moist, tender crumb that makes your mouth water and your smile do a happy dance. This gluten-free cake will quickly become an all-around favorite recipe topped with a dairy-free vanilla frosting that adds perfect sweetness.
The cake is classified as a dessert, so keeping parallel with traditional cake recipes, this gluten-free cake is sweeter than banana bread. Banana bread *usually* has a hint of sweetness and focuses more on a grain taste since it's bread.
Gluten-Free Banana Cake
Recipe Ingredient Tips & Substitutions
Mashed Bananas- You can't make the best gluten-free banana cake without perfectly ripened bananas! Look for bananas that are turning brown; that is when they are at the height of their sweetness and are super soft, so mashing them is easy peasy.
Dairy-Free "Buttermilk"- Like my gluten-free cornbread recipe, which also uses dairy-free "buttermilk," the dairy-free buttermilk in this gluten-free cake recipe adds a velvety richness that elevates the taste and texture. Coconut milk is high in fat, which produces a moist, fluffy, and tender crumb.
To make dairy-free "buttermilk," I combine full-fat coconut milk with apple cider vinegar (though you can sub-distilled white vinegar or freshly squeezed lemon juice if needed). The apple cider vinegar works with the baking powder and baking soda to produce a perfectly leavened cake.
Vegan Butter or Palm Shortening- Vegan butter and palm shortening are interchangeable in this recipe (both in the cake and the frosting), so feel free to use whichever works best for your dietary needs. In frosting, I prefer a combination of the two.
Gluten-Free Flours & Starches- This recipe has only been tested using the flour and starches listed. If you swap them out for a gluten-free all-purpose blend (which I don't recommend), I cannot guarantee your results.
Eggs- This cake recipe may do okay with an egg substitute, but I still need to test it egg-free. If I were to attempt it, I would substitute an extra banana, so I'd use four bananas total instead of three. But, again, I haven't tested this - I'm sharing my thoughts here on what I might try if I test it. If you do attempt to make this cake egg-free, please come back and leave a comment with your results!
Recipe Add-Ins and Variations
Nuts- While this gluten-free cake recipe doesn't call for nuts, you can add some raw chopped pecans, walnuts, or peanuts to the cake batter.
Chocolate Chips- Who doesn't love a little chocolate with their banana, right?! Though if you add chocolate chips or mini chocolate chips to this gluten-free cake batter, I would err on the conservative side and use less vs. more. Remember, this cake is already sweet, so adding chocolate chips to the batter will heighten that sweetness.
Dairy-Free Chocolate Frosting- While the dairy-free vanilla frosting listed below in the recipe card is super delicious (and everyone loves it on this cake), you certainly can't go wrong with swapping out the vanilla frosting for a vegan chocolate frosting. The following is our favorite chocolate frosting recipe. This recipe makes more than you'll need for a 9x13" cake but just the right amount for a layer cake:
1 pound organic powdered sugar
¾ cup unsweetened cocoa powder
½ cup palm shortening
¼ cup vegan butter (or more palm shortening)
4-6 tablespoons water (you might need more depending on the brand of powdered sugar you use)
- Place all ingredients in a large mixing bowl, and use an electric mixer to beat until light and fluffy.
If peanut butter and bananas are your things, try this peanut butter frosting from A Dash of Megnut.
Gluten-Free Baking Tips:
- Gently spoon the gluten-free flours/starches into the measuring cup and then level it off using the back of a butter knife.
- Make sure all ingredients are at room temperature. I let my cold ingredients sit out on the counter for 20-30 minutes before I start baking.
- Don't overmix your batter! When you combine the wet and dry ingredients, you want to stir until just blended. A few small lumps are okay.
- Metal baking pans vs. glass/ceramic will speed up your baking times since metal retains heat differently than glass/ceramic. So if you're baking with a metal pan, keep a closer eye on your cake, and check it a few minutes early for doneness.
I hope you enjoy this gf banana cake as much as we do!
xoxo,
Mēgan
Gluten-Free Banana Cake Recipe:
Gluten Free Banana Cake
This Gluten Free Banana Cake is luscious and rich, with a moist, tender crumb that makes your mouth water and your smile do a happy dance. This gluten-free cake will quickly become an all-around favorite recipe topped with a dairy-free vanilla frosting that adds perfect sweetness.
Ingredients
For the Cake:
- 1 ½ cups canned coconut milk (full fat)
- 2 teaspoons apple cider vinegar
- 1 cup tapioca starch
- 1 cup sorghum flour
- 1 cup brown rice flour
- 1 ½ teaspoons xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
- ¾ cup vegan butter or palm shortening
- 1 cup organic cane sugar
- ½ cup organic brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 large ripe bananas, peeled and mashed (about 1 ½ cups mashed)
For the Vanilla Frosting:
- ¼ cup vegan butter or palm shortening
- 2 ½ cups organic powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons canned coconut milk (full fat)
Instructions
To Make the Cake:
- Preheat oven to 350 degrees (F) and grease a 9x13” pan (or see recipe notes for other baking pan options).
- In a small mixing bowl, combine the canned coconut milk and apple cider vinegar. Set aside to sit for at least 10 minutes (this creates a dairy-free “buttermilk”).
- In a large mixing bowl, combine the tapioca starch, sorghum flour, brown rice flour, xanthan gum, baking powder, baking soda, ground cinnamon, ground nutmeg, and sea salt. Set aside.
- Using a handheld mixer, or a stand mixer with paddle attachment, beat the vegan butter or palm shortening with the organic cane sugar and organic brown sugar for 2-3 minutes, or until creamed together. Scrape down the sides of the mixing bowl as needed.
- Add the eggs and vanilla and mix until well incorporated, and then stir in the mashed banana.
- With the mixer at low speed, alternate in three additions between mixing in the dry ingredients and the dairy-free “buttermilk.” Mix until just blended – do not overmix! A few small lumps are okay.
- Pour the batter into the prepared pan, and bake for 30-40 minutes, or until the middle of the cake springs back when you touch it, or when a toothpick, when poked into the center of the cake, comes out mostly clean (a few crumbs are okay).
- Cool completely before frosting.
To Make the Vanilla Frosting
- Using an electric mixer, combine the vegan butter or palm shortening, organic powdered sugar, vanilla extract, and 3 tablespoons of canned coconut milk. Mix on low for 30-60 seconds.
- If the frosting is too thick, add more coconut milk, teaspoon by teaspoon, until it reaches the desired consistency.
- Mix for 3-5 minutes, on medium-high, until the frosting is smooth, light, and fluffy.
Notes
For layer cakes:
Line the bottom of two 8 or 9" cake pans with parchment paper and generously grease. Evenly divide the cake batter between the 2 pans, and bake for 25-35 minutes, or until a toothpick, when inserted into the center of the cake, comes out mostly clean (a few loose crumbs are okay).
Recommended Products
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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Wholesome Organic Cane Sugar -
Bob's Red Mill Brown Rice Flour -
Bob's Red Mill Sorghum Flour -
Anthony's Organic Tapioca Flour Starch -
Xanthan Gum -
Pure Vanilla Extract, Certified Organic -
KitchenAid KSM155GBSR 5-Qt. Artisan Design Series with Glass Bowl - Sugar Pearl Silver -
Wholesome Sweeteners, Inc., Organic Powdered Confectioners Sugar, 16 oz (454 g) - 2pcs
*Did you make this gf cake? Please give it a star rating and leave an honest review below!
Don’t forget to snap a pic and tag me on Instagram @allergyfreeak and #allergyfreealaska with your gluten-free dairy-free cake pics!
Sarah Nugent says
I’m excited to try this recipe out this week!!
Mēgan says
Hey Sarah! I hope you enjoy it! 😉
Judy says
I look forward for your recipes as they are always delicious. Can’t wait to try this for my GF grandkids.
Mēgan says
You are sweet, Judy - thank you so much! I hope they enjoy it!
Donna K says
Wow this cake was SO good even three days later. My husband says it's the best gluten free cake ever!! Thanks for another fantastic recipe!
Mēgan says
Oh man, such high praise! Thank you so much! You're comment made my day. 🙂
Tina says
This cake was a hit. I used cashew milk instead of the coconut and the cake turned out beautifully. It was moist and delicious . Definitely a keeper. In the future, we will probably omit the frosting. The cake is sweet enough without it.
Mēgan says
That’s wonderful, Tina! I’m so happy to hear the cake was such a hit with everyone! Thanks for coming back here and letting me know you tried it. I appreciate the feedback!
Carol Howells says
Hi Megan
Am I able to reduce sugar to 1 cup Rapadura? It looks amazing for my husbands 40th but I think that much sugar will be too sweet for our family.
Thank you ?
Mēgan says
Hi Carol, that's a great question. I think it would work out okay because you're only reducing the sugar by 1/2 cup, but I can't say for sure as I've never tried making it that way. 🙂
Becca says
Making this for my baby’s first birthday tomorrow! Super excited! I know it’s going to be a hit and so excited to find a gf banana cake recipe!
Amy Clawson says
Is there a way to make this with regular milk? Like whole milk since its full fat? Not worried about dairy free. Thanks.
Mēgan says
Hi Amy, Whole milk will probably work, but you may need a few tablespoons less of it since it's thinner than full fat canned coconut milk.
rose says
I just made this using a couple subs:
- vegan egg (JustEgg),
- forgot to add the xanthan,
- organic soy milk
And it still came out better than most other GF cakes I've made so Thank You!
Mēgan says
I'm glad to hear it!
Sara Davila says
Have you tried this with white rice flour? I am running out of brown and I don't think I have a full cup...
Mēgan says
I have not, but I think you'd be just fine using it as a replacement for the brown rice flour.
Sara Davila says
I made this today and it was by far the best gluten free cake I've ever made!! I even had to use half white rice flour cuz I ran out of brown, AND I had to use egg replacer for one of the eggs because i ran out 🤦♀️🤦♀️ and it was so so good! Thank you thank you!!
Mēgan says
That's the best compliment ever! I'm so happy it turned out well with the subs! 🙂 You're very welcome.
Angie says
Hi Megan! Do you think this would freeze well if I made it ahead? Or do you think it will be dry and crumbly after thawing? I have over-ripe bananas now but want the cake for 2 weeks from now. 🙂
Mēgan says
Hi Angie, that is an excellent question. This cake is so moist that I don't think it would be dry and crumbly, but I'm sure the freezing process would change the texture some. I honestly would try it- I do think it will be okay. I frozen my coffee cake, and it freezes/thaws well. I think they have a similar moisture level.