YAY! This vegan banana cake is free from gluten, dairy, eggs, soy, peanuts, fish, shellfish, and sesame! Recipe contain almonds, but please see substitution suggestions in the Notes below.
I love making this vegan banana cake when I have too many ripe bananas that I don’t want to waste. Most of the time, I usually make banana bread since it’s the healthier alternative. However, sometimes you just want some cake slathered with buttercream frosting. It’s indulgent and comforting, ya know? If you agree, then please keep reading. 😉
When I was a kid, I would save my money and buy these delicious banana cake squares at our local convenience store. You know, the ones individually wrapped in plastic and found in the refrigerator? This cake is that childhood memory come to life except without the peanuts, dairy, gluten and eggs. It is honestly just as delicious and you’d have no idea it was a free from cake unless I told you. I’ve served this to family and friends, and it’s always a hit. I love being able to share this nostalgic treat with my loved ones and now with all of you. ☺️
Prep the Cake Ingredients
Although this cake is a bit more involved than my other cake recipes, I do find it more forgiving when needing to substitute ingredients. It’s worth it, I promise! So the first thing you do is peel and mash the ripe bananas in a bowl. In a separate bowl, combine the flours, xanthan gum, baking powder, baking soda, cinnamon and salt and set aside. In a measuring cup, measure out the half cup of dairy-free yogurt. Add in the dairy-free milk and vinegar and stir to combine.
In a small bowl, measure out the aquafaba and add the cream of tartar. Whisk together with a fork or small whisk. You can substitute this with a flax egg or if not vegan, than an actual egg. I’ve tried each one and they all work.
Making the Vegan Banana Cake
In the largest bowl, where the cake will come together, combine the oil or palm shortening. Add in the two sugars. Beat with a handheld mixer for a minute. Add the aquafaba “egg” and vanilla, then beat briefly. Add the mashed bananas and beat again briefly. Next, add a third of the dry mix, beat on low, then add half of yogurt mixture and beat again. Repeat with dry then wet, and ending with the dry mix. Pour into your prepared pan or pans. Bake at 350ºF, for about 25 minutes. Longer if making a single, larger 9″x13″ sheet cake.
Simple Vanilla Frosting
I use this easy, free from buttercream frosting for almost all my cakes. Vanilla paste is best, but vanilla extract works fine as well. If you are willing to spend a bit more, I highly recommend Nielsen Massey’s Vanilla Bean Paste. I use this when I especially want the vanilla flavor to shine. Plus, when you can see the vanilla bean seeds speckled beautifully throughout the frosting, it really elevates the dessert.
Beat the softened vegan butter on high speed for about a minute. Add the powdered sugar, milk and vanilla and beat again until light and creamy. Frost the cake in an even layer. Slice and serve! Store leftovers, if any, covered in the refrigerator.
Banana and vanilla is the perfect flavor pairing in this moist, sweet and indulgent treat. You’d never know it was completely free from peanuts, dairy, gluten and eggs. If you’re familiar with those convenience store cakes and you make this, please let me know what you think! 😊
If you’re looking for another unique gluten-free vegan cake, I urge you to try my beetroot chocolate cake. Similar to the banana cake, I usually make this rich, chocolatety cake when I have too many roasted beets leftover. Waste nothing, you guys! 🤗
Free From Vegan Banana Cake
Course: DessertDifficulty: Moderate12
servingsVegan banana cake free from gluten, dairy, eggs, soy, peanuts and sesame. Delicious, allergy-free and great for any occasion!
Ingredients
- Cake
3 medium ripe bananas
210g, 1 1/2c gluten-free flour
200g, 1 1/2c almond flour, see Notes
2 tsp baking powder
1/2 tsp xanthan gum, omit if GF flour already has some
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp fine sea salt
1/4 c neutral tasting oil, or 2 oz palm shortening, see Notes
1/2c organic cane sugar
1/4c brown sugar (dark or light)
1/2 c dairy-free yogurt, see Notes
1/4c c dairy-free milk
1 tsp vinegar
3 Tbsp aquafaba, see Notes
1/8 tsp cream of tartar
1 tsp vanilla extract
- Frosting
1 stick vegan butter
250g powdered sugar
1-2 Tbsp dairy-free milk
1 tsp vanilla extract or paste, see Notes
Directions
- Banana Cake
- Preheat oven to 350ºF and set the rack to the middle of the oven.
- Grease one 9″ X 13″ baking dish or two 8″x 8″ baking dishes. See Notes.
- Mash the banana in a bowl or measuring cup. Set aside.
- Measure the yogurt in a measuring cup. Add in the dairy free milk and the vinegar. Stir and then set aside.
- In a small bowl, make the aquafaba “egg” by combining the aquafaba and the cream of tartar. Whisk rapidly until tiny stiff peaks appear. Set aside.
- In another bowl, combine the gluten-free flour, almond flour, xanthan gum, baking powder, baking soda, cinnamon and salt.
- In a large bowl (where the final cake batter will come togeher) combine the oil with both sugars.
- Use an electric handheld mixer and beat briefly on medium speed until combined.
- Add in the aquafaba egg and vanilla. Beat for about a minute.
- Add the mashed bananas and beat again.
- Add a third of the dry mix, and beat on low until most of it has been incorporated. Then add half of yogurt mixture and beat. Alternate with the dry and yogurt mix again, ending with the dry mix.
- Beat until incorporated. Scrape the sides and give it a final mix.
- Pour into the prepared pan(s).
- Bake 350ºF for about 25 minutes if separating into two smaller cakes, or 35 minutes if baking a single, larger sheet cake.
- Vegan Vanilla Frosting
- Place the softened vegan butter in a large bowl and beat with an electric mixer on medium-high speed for about a minute.
- Add in the powdered sugar, milk and vanilla. Start with 1 tablespoon of milk. Beat again on high speed until light and fluffy. Add in another tablespoon of milk if the frosting is not whipping up into a creamy texture.
- Frost the cake(s) in an even layer. Serve at room temperature and enjoy!
Notes
- If almonds are an issue, you can try oat flour or coconut flour. I unfortunately haven’t tried either yet. My kids don’t usually prefer the texture oat flour gives the cakes. Also, if using coconut flour, be sure to add an additional 2-4 tablespoons of milk. Coconut flour absorbs more liquid and tends to make things more dry.
- Instead of oil, you can use room temperature palm shortening or softened vegan butter. If the latter, I recommend a vegan butter block.
- Instead of dairy-free yogurt, you can use dairy-free sour cream. I’ve tried it when I had no yogurt and observed no difference in flavor or texture.
- If you don’t have or don’t want to use aquafaba, which is just the liquid from a can of chickpeas, omit it and the cream of tartar. Substitute with a flax egg: mix one tablespoon of flaxmeal and 3 tablespoons of water. Let sit for about 5 minutes before using. Or if not vegan, you can use 1 large egg.
- If you’re not serving a large crowd, you can make two smaller cakes. Serve one and freeze the other. I use two 8″x8″ square Pyrex baking dishes. One comes with a lid, so it freezes beautifully, even fully frosted. Defrost at room temperature for a couple of hours and serve.
- Vanilla paste is best for the frosting. If you are willing to spend a bit more, I highly recommend Nielsen Massey’s Vanilla Bean Paste.