Banana Cupcakes with Buttercream Frosting, Drizzled with Caramel, topped with crushed Almonds. They are just heavenly and easy to make.

Banana Cupcakes [Vegan, Gluten-Free]

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Cooking Time



For the Cupcakes:

  • 1 1/2 cup of gluten-free flour sifted
  • 1 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Himalayan pink salt
  • 3 fully ripe bananas medium size, about 2 cups when mashed
  • 1 cup oat milk or plant-based milk of your choice. You may add a little bit more if needed
  • 1/4 cup maple syrup you may add a little bit more, it depends on how sweet are the bananas
  • 1 teaspoon apple cider vinegar
  • 1/4 cup grapeseed oil or oil of your choice
  • 2 teaspoons pure vanilla extract

For the Frosting:

  • 1 cup of cashews soaked for 6 hours and rinsed
  • 1/4 cup cacao butter melted above the steam
  • 1 cup canned fat coconut cream
  • 1/4 cup coconut water from the can
  • 1/4 cup coconut oil melted above the steam in a double boiler
  • 2 teaspoon pure vanilla powder
  • 2 tbsp lemon juice
  • 1/2 cup Erythritol sifted

For the Caramel:

  • 3 Medjool dates pitted
  • 1/4 cup maple syrup
  • 1/4 cup oat milk or plant-based milk of your choice
  • Pinch of Himalayan pink salt
  • Caramel flavor optional


For the Cupcakes:

  1. Line your cupcake pan with cupcake liners.
  2. Mix all dry ingredients in one bowl
  3. In another bowl, mash bananas with a pastry cutter or fork.
  4. Add all the wet ingredients and blend thoroughly but gently, except milk.
  5. Preheat the oven to 350°F.
  6. Gradually add the wet ingredients into a bowl with wet ingredients while mixing, until well combined.
  7. Add the milk gradually while mixing, until you get a smooth fluffy mixture. Not too thick but not too liquidy, so be careful with the milk.
  8. When ready, fill your cupcake pan by using a large ice cream scoop.
  9. Bake for 15 minutes, or until the toothpick comes out clean.
  10. Let it cool down for few minutes and remove from the pan to a cooling rack.
  11. When they are cold enough, decorate with buttercream and drizzle with maple syrup.
  12. You may sprinkle with roasted crushed almonds if you like.

For the Frosting:

  1. Blend the cashews in a blender with lemon juice, vanilla, and coconut water until smooth.
  2. Whip the coconut cream until smooth and fluffy.
  3. In a double boiler, melt cacao butter with coconut oil and add the whipped coconut cream. Whip well with a whisk and take it off the heat.
  4. Transfer everything into a bowl and blend gently together while adding erythritol. Cover with lid or plastic wrap and place into a refrigerator for at least two hours.

For the Caramel

  1. Blend all in a blender then transfer into a pot and bring to a boil. Simmer for 5 minutes.
  2. Take it off the heat and stir until it thickens.


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