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Home » Dairy Free » Gluten Free Banana Cake with Decadent Chocolate Buttercream.

Gluten Free Banana Cake with Decadent Chocolate Buttercream.

Aug 31, 2017 · Modified: Aug 27, 2017 by Kelly Roenicke · 23 Comments

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gluten free banana cake with decadent chocolate buttercream

This gluten free banana cake is unbelievably light and fluffy and topped with chocolate buttercream!

chocolate frosted gluten free banana cake

A chocolate frosted cake…is there anything better?

This gluten free banana cake is soft, delicious, and so decadent when topped with a thick layer of chocolate buttercream frosting. You might be surprised how light and springy this cake is, considering it’s free of gluten, eggs, and dairy.

The reason this recipe yields such a light cake is due to the bananas. Bananas are used for flavor in this recipe, of course, but they are also a great egg replacer.

dairy free gluten free banana cake

This gluten free banana cake can be modified in a number of ways. You can enjoy it without the frosting (but come on, why would you do that?), you can make cupcakes with it, and you can double the recipe to make a layer cake.

If you don’t want a chocolate frosting, just leave out the cocoa powder and make a vanilla buttercream.

perfect gluten free banana cake

This decadent gluten free banana cake is:

  • easy to make
  • perfect for a birthday party
  • a great dessert to try if you are new to allergy friendly baking

Disclosure: This post contains affiliate links.

perfect gluten free banana cake
5 from 1 vote
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The Best Gluten Free Banana Cake with Chocolate Buttercream.

Easy, delicious, and decadent gluten free banana cake with chocolate buttercream frosting is the perfect choice for parties!

Course Dessert
Cuisine gluten free, vegan.
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 9
Calories 514 kcal
Author Kelly Roenicke

Ingredients

For the Cake:

  • 1 ¾ cups gluten free flour blend King Arthur or Enjoy Life blends work well
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup sugar
  • ½ cup light brown sugar
  • ⅓ cup organic canola oil or melted vegan buttery spread
  • 2 very ripe bananas bananas that have been frozen and then thawed are ideal
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • ⅝ cup non-dairy milk use more if the batter appears too thick

For the Frosting:

  • ½ cup vegan buttery spread
  • 3 cups confectioner's sugar
  • ½ cup unsweetened cocoa powder
  • 3 Tablespoons non-dairy milk

Instructions

  1. Preheat the oven to 350 degrees. Line an 8x8 square pan with parchment paper so that it hangs over two sides. 

  2. Place the bananas in a bowl and mas thoroughly with a fork. Mix in the sugars and the oil. Stir well. 

  3. Add the gluten free flour blend, baking soda, baking powder, and salt. Add the non-dairy milk, vinegar, and vanilla extract. Stir well. 

  4. Pour the batter into the prepared pan. Bake at 350 degrees for 28-34 minutes or until a toothpick inserted in the center comes out clean. 

  5. Let the cake cool completely before frosting. 

  6. Cream the vegan buttery spread in a large bowl. Add a little bit of the confectioner's sugar and cocoa powder. Continue to mix on low speed.

  7. Alternate adding the sugar and cocoa powder and drizzling in the non-dairy milk until the desired consistency is reached. You may need more or less non-dairy milk. The frosting should be easy to spread, but not runny.

  8. Frost the cake once it is cooled. Serve immediately or store in the refrigerator. 

Recipe Notes

If you would like to make cupcakes with this recipe, line a muffin pan with 10 paper liners and bake at 350 degrees for 16-20 minutes.

Nutrition Facts
The Best Gluten Free Banana Cake with Chocolate Buttercream.
Amount Per Serving
Calories 514 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Sodium 348mg15%
Potassium 232mg7%
Carbohydrates 89g30%
Fiber 4g17%
Sugar 66g73%
Protein 4g8%
Vitamin A 540IU11%
Vitamin C 2.3mg3%
Calcium 70mg7%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

gluten free banana cake with decadent chocolate buttercream

Related

« Quinoa Taco Bowls.
Grain Free Coconut Porridge. »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Sweets, Vegan Tagged With: chocolate, Dairy Free, easy recipe, Egg Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Leah

    September 20, 2020 at 10:32 pm

    Can I use all purpose flour since were not gluten-free?

    Reply
  2. Ann

    October 26, 2019 at 7:12 pm

    i would recommend less sugar. I found the cake too sweet.

    Reply
  3. Sharlene

    June 24, 2019 at 5:10 am

    Hi Kelly,
    Just wondering what type of non dairy milk you used? Would there be much difference in outcome between, soy, rice or almond milk? Would coconut milk work also?

    Thanks for your help. Looking forward to trying the recipe soon.

    Sharlene

    Reply
    • Kelly Roenicke

      June 26, 2019 at 3:24 pm

      I usually use So Delicious unsweetened coconut milk. I think any non-dairy milk would be okay!

      Reply
      • Sharlene

        June 27, 2019 at 12:40 am

        Thanks Kelly, I used unsweetened rice milk and it was great.

        Reply
        • Kelly Roenicke

          July 10, 2019 at 2:22 pm

          Great news! :)

          Reply
  4. Christina

    June 05, 2019 at 9:21 pm

    Oh my goodness i ruined it!!!! I relpaced brown sugar with coconut sugar abd now my cake is gooey in the center…do you believe this is the reason?😭

    Reply
    • Kelly Roenicke

      June 08, 2019 at 9:55 pm

      No, that should not change the texture! What type of flour did you use?

      Reply
      • Christina

        June 08, 2019 at 10:05 pm

        I used Bobs Red Mill GF 1to1 flour mix

        Reply
    • Kelly Roenicke

      June 26, 2019 at 3:31 pm

      That should not matter. What type of flour did you use?

      Reply
  5. Kathy

    September 12, 2017 at 10:53 pm

    This looks so good. I will have to try it soon. Thanks for all your help. I need these recipes without eggs. The allergies in my family are getting worse with more limitations. :( Its there something that works for all gluten free recipes to use to substitute eggs if you don’t use bananas? My girls are now gluten, dairy and eggs and so how do you make desserts with these allergies?

    Reply
  6. Rebecca

    September 12, 2017 at 7:55 pm

    I’m sorry but what exactly is the “vegan buttery spread” you are using?!
    Thanks!

    Reply
    • Kelly Roenicke

      September 20, 2017 at 4:33 pm

      I use Earth Balance brand. There is another brand called Melt that would work, too.

      Reply
  7. Kathy

    September 08, 2017 at 8:55 pm

    PS Is it really 5/8 milk?

    Reply
    • Kelly Roenicke

      September 10, 2017 at 8:48 am

      Yes it is!

      Reply
  8. Kathy

    September 08, 2017 at 8:54 pm

    Hi Kelli….Would this cake work with zucchini instead of banana. I’m allergic to banana’s and so are most my family? How many cups of zucchini would you recommend if yes?

    Reply
    • Kelly Roenicke

      September 10, 2017 at 8:50 am

      If you want a zucchini cake, try this one: https://theprettybee.com/zucchini-spice-cake-with-cream-cheese-frosting/ You could do chocolate frosting on top if that’s your preference! :)

      Reply
      • Kathy

        September 10, 2017 at 10:36 pm

        Oh thank you. Appreciate the help.

        Reply
  9. Michelle

    September 07, 2017 at 5:29 pm

    Looks looks amazing! I am making it this weekend? I was wondering if the 5/8 non dairy milk measurement was correct?

    Reply
    • Kelly Roenicke

      September 10, 2017 at 8:57 am

      Yes, it is 5/8 of a cup, or a half cup plus 2 Tablespoons if that’s easier to measure.

      Reply
  10. Terry

    September 07, 2017 at 11:47 am

    5 stars
    Regarding this Best Gluten Free Banana Cake with Chocolate Buttercream:
    Can you use another kind of sweetner? Splenda? Or? If so, how would you figure how much to use. I am NOT that good at figuring stuff like that out.

    Reply
    • Kelly Roenicke

      September 10, 2017 at 9:03 am

      I have never tried that, but if you have a good cup-for-cup sweetener that you like, I think that would work!

      Reply
      • Terry

        September 11, 2017 at 9:12 am

        Thanks Kelly! Trying to stay off the white sugar as much as possible BUT it can’t hurt to indulge ONCE in a while!

        Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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