Gluten-Free Vegan Banana Cake

Updated at: Thu, 17 Aug 2023 13:30:16 GMT

Step 1

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

Step 2

Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste

Step 3

Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)

Step 4

Once melted, add the maple syrup to the same bowl along with the vinegar, cinnamon, vanilla, raisins and ground almonds

Step 5

Sift in the flour, baking powder and bicarbonate of soda

Step 6

Add the mashed bananas, and mix well, adding the milk a small amount at a time until you get a loose batter. You may not need to use it all depending on how liquidy your bananas are – you may also need to add a little more milk if your bananas are dry

Step 7

Transfer mixture into a greased baking tin lined with baking paper (I used an 18cm/7inch springform baking tin)

Step 8

Bake in oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean

Step 9

Once out the oven, leave to cool on a wire rack before applying the frosting

Step 10

You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!

Step 11

Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)

Step 12

Place the thick, creamy part into a bowl

Step 13

Add the lemon juice and maple syrup

Step 14

Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy

Step 15

Carefully spread the frosting over the top of the cake

Step 16

Top with the sliced bananas, if desired

Step 17

Best when fresh but keeps covered in the fridge for up to a few days

Step 18

*The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda (baking soda) to make the sponge fluffy.

Step 19

**You can alternatively use almond flour.

Step 20

***Raisins can be omitted, or replaced with chopped dates, dried mango, dried pineapple or dried papaya. Or, you could use fresh fruit such as blueberries or raspberries. Or dark chocolate chips.

Step 21

****You can alternatively use 200g (7oz) coconut yogurt.

Step 22

You could also add some desiccated coconut or chopped walnuts to the cake batter.

Step 23

For an alternative cashew-based recipe, check out my vegan cream cheese frosting post!

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