Description
This Vegan Banana Cake is a moist, flavorful treat made without any animal products or gluten. Combining ripe bananas, a blend of gluten-free flours, and warm spices, this cake is perfect for those seeking a dairy-free, egg-free dessert that is both wholesome and delicious. The apple cider vinegar enhances the leavening power, creating a tender crumb in every bite.
Ingredients
Wet Ingredients
- 2 cups pureed banana (from ripe bananas)
- 1/2 cup oil (neutral oil like canola or vegetable)
- 1/2 cup non-dairy milk (such as almond, soy, or oat milk)
- 1 1/4 cup white sugar
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar
Dry Ingredients
- 2 cups gluten free all purpose flour (spooned and leveled)
- 1 2/3 cup oat flour (spooned and leveled)
- 1 cup blanched almond flour (spooned and leveled)
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the correct temperature while you prepare the batter.
- Prepare the cake pans: Line two 8-inch cake pans with parchment paper liners to prevent sticking and facilitate easy removal of the cakes.
- Puree the bananas: In a blender, puree ripe bananas until smooth and measure out 2 cups for the recipe, ensuring you have the right amount of moisture and banana flavor.
- Mix wet ingredients: In a large mixing bowl, add the pureed bananas, oil, non-dairy milk, white sugar, vanilla extract, and apple cider vinegar. Whisk together until all wet ingredients are fully combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together gluten-free all purpose flour, oat flour, blanched almond flour, baking powder, baking soda, salt, and cinnamon. Make sure flours are spooned and leveled for accuracy rather than scooped.
- Combine wet and dry: Slowly add the dry ingredients into the wet mixture, whisking continuously until the batter is uniform without lumps.
- Transfer to cake pans: Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake the cakes: Place the pans in the preheated oven and bake for approximately 45-50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Remove the cakes from the oven and allow them to cool in the pans for about 10-15 minutes before transferring them to wire racks to cool completely.
Notes
- Use ripe bananas for maximum sweetness and moisture.
- If you do not have oat flour, you can make your own by grinding oats in a food processor until fine.
- Ensure your gluten free all purpose flour blend contains xanthan gum or similar binding agents for best texture.
- You can substitute the oil with melted coconut oil or vegan butter if preferred.
- Store the cake wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
