Grain-free banana cake made with almond flour is a healthy dessert (or breakfast!) recipe perfect for sharing. Whip up a cashew-based “cream cheese” frosting for an otherworldly experience!
Ever have a 6-banana cake?
Yeah me neither…that is, until this lump of love joy landed in my life.
If you’ve never consumed a 6-banana something, now is your time to do so! This grain-free banana cake with cashew “cream cheese” frosting is the perfect warmly-spiced naturally sweet dessert.
- Banana-ed AF
- Grain-Free and gluten-free made with almond flour
- Refined Sugar-free (sweetened mostly with banana, with a touch of pure maple syrup)
- Super moist and fluffy
- Fun to make!
Inspired by my classic Paleo Banana Bread Recipe, this banana cake is a complete gem of a recipe. It is grain-free and gluten-free, so ideal for those with celiac or gluten intolerance. It is refined sugar-free, which is awesome for those who try to avoid processed sugars and keep things au natural. Finally, it is dairy-free for those with lactose intolerance, or for folks like me who don’t do marvelously with dairy and try to limit their intake.
Made with almond flour, tapioca flour, and pure maple syrup, this cake requires zero oil, but you’d never know it given how moist and decadent it turns out! You probably already have everything you need to make it!
That cashew-based cream cheese frosting is where it is at! Don’t skip it! Or if you do eat dairy, feel free to use a standard cream cheese frosting. But whatever you do, let there be CHEESE (<- even if it’s vegan…and…well…cheese-less).
How to Make Grain-Free Banana Cake:
Begin by preparing a batch of my Vegan Cream Cheese Frosting. You can do this up to 5 days ahead of time!
Preheat the oven to 350 degrees F and line a 9” x 9” cake pan with parchment paper.
Mash up the bananas in a large mixing bowl until nice and creamy. You can leave some chunk in there…whatever you’re feeling! Whisk in the eggs, pure maple syrup, and vanilla extract until well-combined.
In a separate mixing bowl, stir together the almond flour, tapioca flour, baking powder, ground cinnamon, nutmeg, and sea salt.
Add the flour mixture to the bowl with the banana mixture and stir until well-combined.
[NOTE: If you’re lazy like me, you can simply toss all of the ingredients in a blender and blend until smooth in order to prepare the batter].
Transfer the batter to the parchment-lined baking pan. Bake in the preheated oven 55 to 65 minutes, or until golden-brown around the edges and the center feels firm when poked.
Remove cake from the oven and allow it to cool at least 1 hour before frosting with vegan cream cheese frosting.
The way I see it, this cake is perfect for preparing for friends and family, or for making and saving. It saves very well in the freezer! It is one of those crowd-pleasing healthy desserts that no one will believe is gluten-free, and everyone will love, regardless of dietary restrictions.
BONUS: you can 200% serve this for breakfast or brunch, you little devil, you!
Banana cake for breakfast? Don’t mind if I do!
More Delicious Gluten-Free Cake Recipes:
- Chocolate Beet Cake with Chocolate Coconut Frosting
- Paleo Carrot Cake with Vegan “Cream Cheese” Frosting
- Grain-Free Vegan Pumpkin Snack Cake
- The BEST Gluten-Free Chocolate Cake
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Grain-Free Banana Cake, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Grain-Free Banana Cake
Paleo banana snack cake with vegan cream cheese frosting for an epic dessert or breakfast!
- 6 large ripe bananas, mashed
- 4 eggs
- 1/3 cup pure maple syrup
- 1 1/2 Tbsp pure vanilla extract
- 4 cups Super Fine Almond Flour
- 2/3 cup tapioca flour
- 1 Tbsp baking powder
- 1 1/2 Tbsp ground cinnamon
- 1/2 tsp ground nutmeg, optional
- 1/2 tsp sea salt
- Prepare a batch of my Vegan Cream Cheese Frosting. You can do this up to 5 days ahead of time!
- Preheat the oven to 350 degrees F and line a 9” x 9” cake pan with parchment paper.
- Mash up the bananas in a large mixing bowl until nice and creamy. You can leave some chunk in there...whatever you’re feeling! Whisk in the eggs, pure maple syrup, and vanilla extract until well-combined.
- In a separate mixing bowl, stir together the almond flour, tapioca flour, baking powder, ground cinnamon, nutmeg, and sea salt. Add the flour mixture to the bowl with the banana mixture and stir until well-combined.
- Transfer the batter to the parchment-lined baking pan. Bake in the preheated oven 55 to 65 minutes, or until golden-brown around the edges and the center feels firm when poked.
- Remove cake from the oven and allow it to cool at least 1 hour before frosting with vegan cream cheese frosting.
Nutrition InformationYield 16 Serving Size 1 of 16
Amount Per Serving Calories 245Total Fat 11gUnsaturated Fat 0gCarbohydrates 26gNet Carbohydrates 22gFiber 4gSugar 11gProtein 9g
Sunday 26th of December 2021
Could I use coconut flour instead? How would that affect your original recipe besides a slight change of flavor?
Monday 27th of December 2021
@Julia, got it! You’re amazing for sharing your knowledge and with urgency! I’m baking your cake tomorrow morning for my son’s first birthday “smash” cake! I can’t wait to have some myself. =D
Sunday 26th of December 2021
Since coconut flour absorbs much more liquid than almond flour and requires more eggs, you would end up needing to change the whole recipe. You could follow my recipe for Coconut Flour Banana Bread and double it if you'd like! The texture is soft and spongy. Hope this helps! xo
Wednesday 29th of September 2021
Can you make this into a round double cake? Instead on a square cake?
Thursday 30th of September 2021
Absolutely! Use a 9-inch round cake pan and bake for the same amount of time :D Hope you love it! xoxo
Saturday 26th of October 2019
hi julia, if I use unbleached all purpose to replace almond flour and tapioca flour will it work? almind flour is very expensive here . your bana cake looks delicious, moist and fluffy. thanks.
Wednesday 30th of October 2019
Hi Amira, I actually made a version using regular AP flour - you can follow it here: https://www.ehow.com/13720660/homemade-banana-cake-recipe
Sunday 27th of October 2019
I mean using all purpose flour instead of almond flour. sorry typo.
Monday 14th of October 2019
Could I replace the almond flour work tigernut flour?
Tuesday 22nd of October 2019
Hi Francis - I haven't tested the recipe with tigernut flour yet, but I'm willing to bet it would work great! Let me know if you give it a try! xo
Monday 14th of October 2019
I love the way banana cake and banana bread smells when its baking. Thank you for the post. I will have to make this next weekend!