We admit that we’ve been on a bit of a roll with bananas lately. They’re so sweet, and such a great treat for hot summer days (and nights!) As much as we enjoy munching on a plain banana, there’s really nothing that compares to a delicious, frosted banana cake. Especially when it’s vegan and gluten-free! And, believe it or not, this recipe utilizes no refined sugar, not even coconut sugar!
🐶 HEY! WE GOT YOU 10% OFF ALL V-DOG VEGAN DOG FOOD AND TREATS!🐾
NO EMAIL ADDRESS NEEDED!
Just use our special coupon code HAPPYGFVEGAN at the V-Dog website!
This recipe is surprisingly easy to make, and a great way to use up those old bananas that you might have languishing on your counter. Pro tip: there’s no need to purchase almond meal. Just grind up some almonds in your blender or food processor!
3 medium-sized, very ripe bananas
1/4 cup melted coconut oil
4 tablespoons real maple syrup
1 teaspoon apple cider vinegar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2/3 cups raisins (optional)
1 1/4 cup almond meal
1 1/4 cup all-purpose gluten-free flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup unsweetened plant milk (we used almond)
Thank you! ❤️
*Receipts will come from ISIPP.
1 14-ounce can of full-fat coconut milk
2 tablespoons lemon juice
2 tablespoons maple syrup
sliced banana for topping (optional)
Chill the can of coconut milk in your refrigerator overnight before even attempting to make this cake. (That is, if you want frosting. And believe me, you want this frosting).
Mash the bananas in a medium-sized bowl. Set aside.
In a second, larger bowl, combine the melted coconut oil with the maple syrup, vanilla, vinegar, cinnamon, vanilla, and almond meal. Stir until thoroughly combined.
Stir the flour, baking powder and baking soda into the coconut oil mixture. Add plant milk a little at a time, stirring constantly. Then stir in the mashed bananas. Your batter should be loose, but not runny. Add a little more flour if it’s too thin.
Pour your batter into a square baking pan greased with coconut oil, vegan butter or vegan margarine. Bake at 350 degrees for about half an hour, until a fork inserted into the center of your cake comes out clean.
Remove your cake from oven and allow it to cool thoroughly before frosting it.
Meanwhile, prepare your frosting. Scoop the solid part of the coconut milk from its can and either discard or save the liquid part. Spoon it into your blender or food processor, or use a hand-held mixer. Add the lemon juice and maple syrup. Give everything a whirl until the frosting is nice and whipped up.
Spread the frosting across the top of your cake. Please make sure the cake is cool first, so the frosting won’t run. You can garnish the top with banana slices, if you like. We wanted to do this, but we ran out of bananas.
Serves at least six happy people. You can cover the cake and save leftovers for up to three days. But please just eat it, instead! This is a nice, moist cake that will become drier over time. Yum!
The Happy Gluten-Free Vegan is always free, always reader-supported. Your tips via CashApp, Venmo, or Paypal are appreciated. Receipts will come from ISIPP.