Description
This easy Gluten Free Banana Cake has rich banana and deep brown sugar flavor with a sweet and tangy cream cheese frosting. Vegan adaptable.
Ingredients
Scale
Vegan Buttermilk:
- 1/2 cup almond milk
- 1 teaspoon apple cider vinegar
Dry Ingredients:
- 1 3/4 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Wet Ingredients:
- 6 tablespoons butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 ripe very bananas, mashed
Frosting:
- 8 oz cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat the oven to 325 degrees. Grease an 8x8 baking dish and set aside.
- In a measuring cup, stir together the dairy free milk and vinegar. Set aside for 5 minutes. You will see the milk start to curdle - just like buttermilk!
- In a bowl, whisk together the gluten free flour, almond flour, baking soda, cinnamon, and salt. Set aside.
- Add the butter, sugar, and brown sugar to a stand mixer fitted with the paddle attachment or a hand mixer. Mix on medium-high until light and fluffy, scraping down the sides as needed. I scrape the sides 2-3 times to ensure even mixing.
- Add the eggs, vanilla, and bananas to the mixer. Mix until combined, scraping down the sides once or twice.
- Add in the flour and mix until there are no white streaks of flour in the batter. Pour in the buttermilk and mix until incorporated.
- Pour the batter into the prepared pan and bake for 40-50 minutes, until the top is puffed, golden, and when a toothpick inserted into the center comes out clean. Place the cake on a wire rack to cool completely before frosting.
- While the cake cools, make the frosting. Using a stand or hand mixer, beat the cream cheese and butter until light and fluffy, about 5 minutes. Add in the powdered sugar, vanilla, salt and start the mixer on low speed. Once most of the powdered sugar is mixed in, increase the speed until it’s medium-high. Beat until very light and fluffy, about 3-5 minutes. Place the frosting in the fridge until the cake has cooled.
- Once cool, generously frost the cake. Chill in the fridge for 30 minutes to set the frosting. Slice and serve!
Notes
Buttermilk: you replace the vegan buttermilk with 1/2 cup buttermilk.
Sugar: you can replace the granulated and brown sugar with equal parts coconut sugar.
Eggs: for a vegan cake, replace with flax or chia eggs.
Nutrition
- Serving Size: 1/9th cake with frosting (made dairy free, with eggs)
- Calories: 572
- Sugar: 62g
- Sodium: 523mg
- Fat: 31g
- Saturated Fat: 19g
- Carbohydrates: 73g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 84mg