Gluten Free Banana Cake (Paleo!)
This healthier gluten free banana cake is the ultimate snack cake or celebration cake. It’s rich and moist, and you’d never know it’s gluten free, grain free and dairy free! Slather it with a 2-ingredient chocolate frosting or this Maple Cream Cheese Frosting (you’ll need a half batch of the cream cheese frosting). The cake tastes better with time, so go ahead and make it a few hours (or a day) in advance. For gluten-free banana cupcakes, bake the batter in lined muffin cups, and start checking them at 25 minutes.
Servings: 1 8-inch cake
Equipment
- 1 8-inch cake pan (or a cupcake tin)
Ingredients
- Cooking spray or oil for pan
Dry ingredients
- 2 cups (220g) almond flour
- ¼ cup (28g) arrowroot starch/flour or cornstarch
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine grain sea salt
Wet ingredients
- 1 cup mashed banana (from 2 ½-3 overripe bananas)
- 2 large eggs
- ¼ cup neutral vegetable oil (such as grapeseed or safflower)
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ½ cup chocolate chips or chopped dark chocolate (optional)
Chocolate frosting (optional)
- ½ cup chocolate chips
- 2 tablespoons nut milk or coconut milk
Instructions
Preheat the oven
- Preheat the oven to 350˚F (175˚C) with a rack in the middle. Spray an 8-inch cake pan with cooking spray or rub it with oil, and line the bottom with a round of parchment paper.
Whisk the dry ingredients
- In a large bowl whisk together the almond flour, arrowroot flour, baking powder and salt. Use your fingers to break up any clumps of almond flour.
Whisk the wet ingredients and combine
- In a smaller bowl, whisk together the mashed banana, eggs, oil, honey and vanilla. Stir the wet ingredients into the dry ingredients until thoroughly combined. Fold in the chocolate chips, if using.
Bake
- Scrape the batter into the prepared pan. Bake the cake until it’s golden on top and a toothpick inserted in the center comes out clean, about 32-35 minutes. Let the cake cool in the pan on a rack for 10 minutes, then carefully remove it from the pan. Peel off the parchment and let it cool completely.
Make the frosting
- Combine the chocolate chips and milk in a microwave-safe bowl or double boiler. If microwaving, cook on high in 15 second intervals, stirring occasionally, until the chocolate is melted and shiny. If using a double boiler, cook over medium-low heat, stirring often, until the chocolate is melted and shiny.
Finish and serve
- Scrape the frosting on the top of the cake then swirl it into an even layer. Cut the cake into wedges and devour!
Notes
Do ahead: The banana cake can be stored at room temperature for up to 2 days or it can be refrigerated for up to 5 days. It can also be frozen for up to 2 months! (if you use the Maple Cream Cheese Frosting, store the cake in the refrigerator.)
Tips:
- This cake gets baked in an 8-inch cake pan. For gluten-free banana cupcakes, bake the batter in lined muffin cups, and start checking them at 25 minutes.
- If you do a lot of gluten free baking (or baking in general), I suggest investing in an inexpensive kitchen scale. It’s much more accurate, especially when working with gluten free flours (and it’s easier than measuring by cups!).
- When baking cakes and cupcakes, it’s best to use a lighter-colored metal pan. Dark pans absorb and retain more heat, which could cause the sides or bottoms to brown too quickly.
- Almond flour is critical to the flavor and texture of this gluten free banana cake. I don't recommend using GF 1-to-1 flour or oat flour, which resulted in a muted flavor and drier texture when tested.
- Be sure to measure out the mashed banana before adding it to the batter—if you have too much it will make the cake too dense, while too little could result in a dry cake.
- For a paleo cake, use Lily’s Chocolate Chips, which have no added sugar.
- Try this paleo Banana Bread Recipe!