There’s a reason they say, “let them eat cake.” Whether you’re attending a wedding, sipping tea with friends at an outdoor café or treating yourself after completing a tough task, cake is a little slice of happiness that makes any occasion more special. As if the start of summer isn’t enough to make you smile, celebrate the warmer weather and longer hours of sunshine with this quick-and-easy Gluten-Free Banana Cake. It’s so easy-breezy to make, it comes together almost as quickly as pouring a glass of plant-based milk! But bakers beware: a skillet-sweet like this is so aromatic and delicious, you’ll want permission to eat the whole thing! (We can’t grant it, but we won’t judge…)
Gluten-Free Banana Cake
Ingredients
Cake
1 cup coconut palm sugar
2 cups gluten-free flour
1 tsp. vanilla bean powder
½ tsp. cinnamon
½ tsp. baking powder
1 tsp. baking soda
¼ tsp. nutmeg
Pinch of salt
4 ripe bananas, mashed
¼ cup almond milk
¼ cup coconut oil, melted
1 tsp. apple cider vinegar
Topping
Agave or maple syrup
Walnut pieces
Directions
- Preheat oven to 350 degrees F. Grease a cast iron skillet coconut oil.
- In a blender, combine all cake ingredients until thick.
- Pour batter into skillet and bake for 30-40 minutes until cake is golden brown and a toothpick inserted into the center comes out clean.
- Let cool for 15 minutes before slicing.
- Serve warm, topped with a handful of walnuts and a drizzle of agave.
Shop dairy-free favorites, from milk alternatives to chocolate-rich treats! If you’re hungry for more, download our vegan recipe book.