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
Disclosure: This post contains affiliate links.
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!
Ingredients
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
For the Frosting:
- 1/2 cup vegan buttery spread
- 3 cups confectioner's sugar
- 1/2 cup unsweetened cocoa powder
- 3 Tablespoons non-dairy milk
Instructions
-
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.
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.
Can I use all purpose flour since were not gluten-free?
i would recommend less sugar. I found the cake too sweet.
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
I usually use So Delicious unsweetened coconut milk. I think any non-dairy milk would be okay!
Thanks Kelly, I used unsweetened rice milk and it was great.
Great news! :)
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?ðŸ˜
No, that should not change the texture! What type of flour did you use?
I used Bobs Red Mill GF 1to1 flour mix
That should not matter. What type of flour did you use?
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?
I’m sorry but what exactly is the “vegan buttery spread” you are using?!
Thanks!
I use Earth Balance brand. There is another brand called Melt that would work, too.
PS Is it really 5/8 milk?
Yes it is!
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?
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! :)
Oh thank you. Appreciate the help.
Looks looks amazing! I am making it this weekend? I was wondering if the 5/8 non dairy milk measurement was correct?
Yes, it is 5/8 of a cup, or a half cup plus 2 Tablespoons if that’s easier to measure.
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.
I have never tried that, but if you have a good cup-for-cup sweetener that you like, I think that would work!
Thanks Kelly! Trying to stay off the white sugar as much as possible BUT it can’t hurt to indulge ONCE in a while!