This gluten free banana cake is unbelievably light and fluffy and topped with chocolate buttercream!
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.
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.
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
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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!
For the Cake:
- 1 3/4 cups gluten free flour blend King Arthur or Enjoy Life blends work well
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/3 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
- 5/8 cup non-dairy milk use more if the batter appears too thick
Preheat the oven to 350 degrees. Line an 8x8 square pan with parchment paper so that it hangs over two sides.
Place the bananas in a bowl and mas thoroughly with a fork. Mix in the sugars and the oil. Stir well.
Add the gluten free flour blend, baking soda, baking powder, and salt. Add the non-dairy milk, vinegar, and vanilla extract. Stir well.
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.
Let the cake cool completely before frosting.
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.
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.
Frost the cake once it is cooled. Serve immediately or store in the refrigerator.
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.