Gluten-free Cake with fresh blueberries will confuse your senses but delight your mouth. As my oldest stated, “This smells like graham crackers, looks like a cookie but it’s a cake!”
Sometimes, confusing your senses is a good thing! You smell the spices of cinnamon, nutmeg, and ginger swirling through the house and it reminds you of graham crackers. Then you see these 5 mini cake pans cooling and at first glance, the size of the pans and the fresh blueberries remind you of a large chocolate chip cookie. BUT WAIT, it’s actually cake! Can that be right? Is it actually blueberry banana cake that smells like graham crackers? Yes, my friends, that is right.
I actually made this cake 2 different times in the last 3 weeks. The first time was for a friend’s baby shower that I was hosting at my house. I made 3 different desserts for that day,,,,I mean, I just couldn’t decide. There was my Skinny Vanilla Cupcakes, Chocolate Mocha Cupcakes and then this Blueberry Banana Cake (the original version was made with all-purpose flour and cane sugar). Everyone gushed over this pretty cake and I knew that I had to make it again, and soon.
So, I made it again yesterday. This time there was no baby shower, but instead, it was going to my husbands office as a treat for my friends who were putting in a ton of hours, working on a project that will impact thousands. If they could do that,,,,I could make cake :).
Anyways,,, this time around, I made a few changes to the recipe by swapping sugars and making it gluten-free. Although this was a little denser (between fluffy cake and banana bread consistency), all the flavors were still there, the cake was refreshing & sweet and everyone LOVED IT. Mission accomplished!
Let them make Cake
This Blueberry Banana Cake can be made using either type of flour to fit your dietary restrictions but I’m sharing the Gluten-free version.
The dry ingredients are pretty simple. Flour, sugar, baking powder, baking soda & spices. Warm notes of cinnamon, nutmeg, ginger & cloves will add a ton of interest to your palate and make your house smell even better as its baking.
Wet ingredients are also simple and easy to get your hands on in the stores. Mashed bananas (anyone else hear “the Wiggles” singing those 2 words as you read it? ), shelf stable coconut milk (I really love So Delicious for this one!), melted coconut oil & your extract.
- Whisk your dry ingredients.
- Whisk the liquid ingredients.
- Whisk together, but don’t overmix.
- Then fold in the blueberries. You can’t forget those.
Adding height to this Blueberry Banana Cake also added a little extra sophistication ;). I used Wilton’s easy layered cake pans both times which made 5 small cakes. This took roughly 20-25 minutes in the oven.
You can also use 2- 9″ rounds which you can slice in half horizontally when cooled to make 4 stackable cakes. This will take approximately 30-35 minutes in the oven.
While the cakes are cooling, watch out for little (or big ) fingers! I went to check on my cakes and found 2 “pinch” marks out of 1 of the cakes after my daughter decided to try it.
If you don’t have the time to make a frosting, a simple “safe” store-bought buttercream frosting will do the trick. Otherwise, I’ve included my “go-to” frosting that you can use as-is or as a base for just about any flavor. Just be sure to let the cake cool a little longer than I did or else you’ll see your frosting start to melt a little.
If that happens, either throw it back in the refrigerator and allow to cool before you proceed, or finish your cake, refrigerate it and tell everyone you meant to do that!
I’ve learned that as long it is tastes amazing (and I promise you that this one does), no one will care if the frosting is a little less than perfect especially, if it’s accommodating all TOP 8 allergens. If you can have eggs & just can’t get enough blueberries, you’ll want to check out Texanerin and her Paleo Blueberry Muffins, those look pretty scrumptious too.
Here’s your recipePrint
Delicious Blueberry cake, bursting with fresh blueberries and a hint of banana & spices. This cake will truly be a crowd pleaser or the most requested cake in the house.
Blueberry Cake Ingredients
*2 C. gluten-free flour (Bob’s 1-to-1 brand is what I used)
3/4 C. turbinado sugar (cane sugar also works which will make the base a lighter color)
1 tsp. baking powder
1/2 tsp. baking soda
pinch sea salt
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
2 mashed bananas
*1 C. coconut milk (So Delicious Culinary milk, shaken before measuring)
1/2 C. melted coconut oil
1 TB. apple cider vinegar
1 TB. vanilla extract (almond also works)
1 pint fresh blueberries
Vegan ButterCream Frosting
1/4 C. non hydrogenated shortening (Spectrum brand at room temperature)
1/4 C. dairy-free butter (Earth Balance soy free blend)
2 1/2 C. confectioner’s sugar, sifted
1 tsp. vanilla extract (or almond)
3 to 5 TB. coconut milk creamer (So Delicious Original coffee creamer)
For the Cake
Preheat oven to 350° and lightly grease cake rounds. (see notes for pan sizes to use)
In a large bowl, whisk together dry ingredients. Flour, sugar, baking powder, baking soda, salt, & spices.
In a separate bowl, whisk together mashed bananas, coconut milk, coconut oil, apple cider vinegar, and extract.
Pour the wet into the dry ingredients then whisk again, just until combined. Fold in your fresh blueberries.
Fill each pan evenly and using your spatula, lightly press batter to the edges (GF flour is a little more dense and needs a little more help to spread out in the pan).
Bake 20-35 minutes depending on cake pan you use or until a toothpick inserted in the center comes out clean.
Let cakes cool completely before frosting.
For the Buttercream
Beat together the shortening and butter until creamy and fluffy. Add the sugar and beat another 3 minutes. Add extract then slowly add in the creamer and beat another 5 minutes.
Unmold each cooled cake.
For those that are really uneven, use a serrated knife and trim off the top of each cake, making a flatter surface.
Place 1 cake on stand. Spread a generous amount of frosting on bottom layer, top with another cake and frost again. Continue until every layer is frosted.
Top with fresh blueberries. Serve to happy friends.
*Bob’s Red Mill 1-to-1 Gluten free flour is what I used. No need to Xanthan gum or additional ingredients.
*To make with regular flour, just swap out cup per cup, that’s it!
*So Delicious culinary milk, Original, NOT light is what I used in this recipe.
This Blueberry Banana Cake recipe includes the frosting, so don’t be scared by how long the list is.
Have you ever had a baking blunder?
Did you improvise and turn it into something awesome or trash it?
Is there a recipe that intimidates you at all? If so, why?
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