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banana dairy free cake

Gluten-free Blueberry Banana Cake


  • Author: Nicole Dawson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes

Description

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.


Scale

Ingredients

Blueberry Cake Ingredients

  • *2 C. gluten-free flour (Bob’s 1-to-1 brand is what I used)
  • 3/4 C. cane sugar (Wholesome brand)
  • 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 (affilate link) (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 (affilate link) (or almond)
  • 3 to 5 TB. coconut milk creamer (So Delicious Original coffee creamer)

Instructions

For the Cake

  1. Preheat oven to 350° and lightly grease cake rounds. (see notes for pan sizes to use)
  2. In a large bowl, whisk (affilate link) together dry ingredients. Flour, sugar, baking powder, baking soda, salt, & spices.
  3. In a separate bowl, whisk (affilate link) together mashed bananas, coconut milk, coconut oil, apple cider vinegar, and extract.
  4. Pour the wet into the dry ingredients then whisk (affilate link) again, just until combined. Fold in your fresh blueberries.
  5. 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).
  6. Bake 20-35 minutes depending on cake pan you use or until a toothpick inserted in the center comes out clean.
  7. Let cakes cool completely before frosting.

For the Buttercream

  1. Beat together the shortening and butter until creamy and fluffy. Add the sugar and beat another 3 minutes.
  2. Add extract then slowly add in the creamer and beat another 5 minutes.

For Assembly

  1. Unmold each cooled cake.
  2. For those that are really uneven, use a serrated knife and trim off the top of each cake, making a flatter surface.
  3. 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.
  4. Top with fresh blueberries. Serve to happy friends.
  5.  

Notes

*Bob’s Red Mill 1-to-1 Gluten free flour (affilate link) 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.

  • Category: Dessert
  • Cuisine: gluten-free, vegan, nut-free
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