Easy Gluten-Free Banana Cake (Dairy-Free Frosting)
Looking for an easy delicious gluten-free cake recipe? Our gluten-free banana cake uses simple ingredients for an incredibly moist, fluffy cake with rich banana flavor. Topped with a dairy-free cream cheese frosting this recipe is perfect for those with gluten or dairy sensitivities.
Ingredients
Wet Ingredients
- 2 tablespoon chia seeds
- 6 tablespoon water
- 3 ripe bananas mashed (1 cup total)
- ½ cup granulated sugar
- ½ cup plant-based milk
- 1 teaspoon vanilla extract
- ¼ cup coconut oil
Dry Ingredients
- 2 cups gluten-free all-purpose flour (272g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground clove
- ½ teaspoon salt
Cream Cheese Frosting
- 3 cups powdered sugar
- 1 cup cream cheese (vegan or dairy)
- ¼ cup butter (vegan or dairy)
- 1-2 tbssp plant-based milk
Step-By-Step ImagesScroll back for process images and recipe tips!
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan (or line with parchment paper).
- Make the Chia Egg: In a small bowl, combine chia seeds and water. Stir well and let sit for about 5ish minutes until it forms a gel-like consistency.2 tablespoon chia seeds, 6 tablespoon water
- Mash the Bananas: Peel and mash the ripe bananas until smooth. They should measure out to 1 cup.3 ripe bananas
- Mix Wet Ingredients: In a large bowl, whisk mashed bananas, sugar, melted coconut oil, vanilla, and plant-based milk until combined. Add the chia egg and mix well.½ cup granulated sugar, ½ cup plant-based milk, ¼ cup coconut oil, 1 teaspoon vanilla extract
- Combine Dry Ingredients: To the wet ingredients, add the gluten-free flour, baking soda, baking powder, salt, clove, and cinnamon. Beat on low until just combined. Be careful not to overmix. Let the batter rest for 5-10 minutes.2 cups gluten-free all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground clove
- Fold in Add-ins (Optional): If using, gently fold in dairy-free chocolate chips or nuts.
- Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Frosting: While the cake is baking, prepare the frosting. Beat the room temperature vegan butter and cream cheese until smooth. Gradually add powdered sugar, one cup at a time, beating on low speed. If the frosting is dry, add 1 tablespoon of plant-based milk.3 cups powdered sugar, 1 cup cream cheese, ¼ cup butter, 1-2 tbssp plant-based milk
- Cool and Frost the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, spread the frosting evenly over the top of the cake.
- Serve: Slice and enjoy your gluten-free, dairy-free, and vegan banana cake!
Notes
Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap the unfrosted cake tightly in plastic wrap, then in aluminum foil, and store in a freezer-safe container for up to 3 months.
Recipe Tips: Use room-temperature ingredients for a smoother batter. Rest the batter for 10 minutes before baking for better hydration. Choose bananas with plenty of brown spots for sweetness. Add plant-based milk slowly for frosting consistency.
📌 Celiac Safety Alert: To avoid cross-contamination, ensure all ingredients (e.g., oat milk, baking powder, and chocolate chips) are certified gluten-free.
Nutrition
Serving: 1servingCalories: 395kcalCarbohydrates: 62gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 319mgPotassium: 156mgFiber: 4gSugar: 43gVitamin A: 416IUVitamin B12: 0.2µgVitamin C: 3mgCalcium: 83mgIron: 1mgZinc: 0.2mg
Tried this recipe? I’d love to hear how it turned out in the comments !