Vegan Banana Cake
by: claire cary
This vegan banana cake is moist with a tender crumb, is completely gluten free and finished with a delicious buttercream frosting. This vegan gluten free cake is perfect for any occasion and is so easy to make!
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Ingredients
Wet
- 2 cups pureed banana from ripe banana
- ½ cup oil
- ½ cup non-dairy milk
- 1 ¼ cup white sugar
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar
Dry
- 2 cups gluten free all purpose flour see notes
- 1 ⅔ cup oat flour
- 1 cup blanched almond flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line two 8 inch cake pans with parchment paper liners and set aside.
- Puree the banana in a blender and measure out 2 cups worth.
- Add to a large mixing bowl with all wet ingredients.
- Whisk together until well combined.
- Add in the dry ingredients, making sure to spoon and level the flours, don't scoop from the bag. Whisk until combined.
- Transfer to the prepared cake pans.
- Bake for 40-48 minutes or until a toothpick comes out clean.
- Let cool in the pans for about 15 minutes, then flip onto a wire rack to finish cooling.
- Let cool completely, then frost with my homemade buttercream. Either vanilla or chocolate is delicious here, just use dairy free butter to keep it vegan.
Notes
I do not recommend any flour substitutions here. The only one that will work is subbing the gluten free all purpose flour for regular all purpose. Keep the oat and almond flours as is!
Serving: 1slice, without frosting / Calories: 285kcal / Carbohydrates: 41g / Protein: 5g / Fat: 12g / Fiber: 4g / Sugar: 19g
