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perfect gluten free banana cake

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


For the Cake:

For the Frosting:


  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.