Gluten Free Paleo Almond Flour Banana Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Gluten Free Paleo Almond Flour Banana Cake

This banana cake is built entirely on almond flour, so every bite is naturally soft, moist, and rich without any grain-based flour weighing it down. Mashed ripe bananas and a touch of cinnamon give the crumb warmth and sweetness, while maple syrup and melted coconut oil keep it tender instead of dense. The batter comes together quickly in two bowls, bakes into a deep golden square with clean edges, and cools before getting topped with a whipped coconut cream frosting that's light, fluffy, and just sweet enough. Sliced banana on top adds a fresh, pretty finish and a little extra fruitiness in every square. It's a straightforward, crowd-pleasing bake that fits neatly into a gluten free dessert rotation, whether you're serving it for a weekend treat or a low-key celebration.

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Ingredients

9 servings

For the cake

3 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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1 tsp baking soda
½ tsp ground cinnamon
¼ tsp fine sea salt
3 medium ripe bananas, mashed (about 1 ¼ cups)
3 large eggs
¼ cup maple syrup
¼ cup coconut oil, melted and cooled
1 tsp vanilla extract
1 tbsp apple cider vinegar

For the frosting

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
2 tbsp maple syrup
½ tsp vanilla extract

For serving

1 medium banana, sliced, for serving (optional)

Instructions

1
Place the unopened can of full-fat coconut milk in the refrigerator the night before baking (or at least 8 hours ahead) so the cream separates and solidifies at the top.
2
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.

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