Why use a chia egg in this banana cake?

The chia egg, made from chia flour and water, acts as a binder and helps create the moist, cohesive texture needed for this gluten-free and vegan cake.

How does this cake achieve a gluten-free texture?

This recipe uses a blend of oat flour and brown rice flour, along with xanthan gum, to provide structure and prevent crumbling, ensuring a pleasant gluten-free crumb.

Can I make this banana cake sweeter?

Yes, for a sweeter cake, you can substitute maple syrup for the oat milk in step 2, adjusting the sweetness to your preference.

What is the purpose of the banana garnish?

A whole banana, cut in half and placed on top before baking, adds a beautiful visual appeal and extra banana flavor to the finished cake.

Why is it important to let the cake rest after baking?

Allowing the cake to rest for at least half an hour after baking is crucial as the texture of this gluten-free cake will drastically improve and set as it cools.

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Banana Cake
[Vegan, Gluten-Free]

NY By: Natalie Yonan

Author Bio

Natalie Yonan is a raw chef and recipe developer and the blogger behind Happy Health... Read More

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A slice of moist vegan gluten-free banana cake, baked golden brown in a cast iron pan, topped with a caramelized banana half and a sprinkle of cinnamon.

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Banana Cake [Vegan, Gluten-Free]

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This banana cake is a vegan, gluten-free, absolutely scrumptious dream. It is loaded with rich and filling banana flavor and topped with entire banana halves lightly glazed with coconut oil. So yummy!

Ingredients You Need for Banana Cake [Vegan, Gluten-Free]

1 chia egg (1 tablespoon chia flour + 2 tablespoon water)
1/2 cup plant yogurt
1/4 cup oat milk (use maple syrup instead if you’d like your cake sweeter)
3 small bananas or 2 big (and 1 whole banana for garnish)
1/2 cup oat flour
1/2 cup brown rice flour
1/2 cup rolled oats
1 lemon zest
1/4 cup coconut oil
2 teaspoon baking powder
1 1/2 teaspoon xanthan gum
1/2 tsp cinnamon
pinch salt

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How to Prepare Banana Cake [Vegan, Gluten-Free]

Mix chia flour and water in a small jar or bowl and set aside. Make sure to mix well to avoid lumps.
In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the yogurt and oat milk into the mashed bananas. If you want your cake slightly sweeter you can use maple syrup instead of oat milk.
Mix in the baking soda and salt. Stir in all the other ingredients. Flours, rolled oats, chia egg, xanthan gum and coconut oil. Mix well.
Pour the batter into a prepared cast iron pan (I use coconut oil and gluten free bread crumbs).
Take a banana, cut it in half and place on top of the cake. Brush it with some coconut oil.
Bake for 45 minutes at 375°F, or until a tester inserted into the center comes out clean. Let the cake rest for at least half an hour after you’ve baked it. The texture of the cake will change drastically once it cooled.