Wheat Free Paleo Almond Flour Banana Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Wheat Free Paleo Almond Flour Banana Cake

Almond flour forms the entire base of this cake, so there's no wheat in sight from the first whisk to the last slice. Mashed ripe banana, warm cinnamon, and a touch of maple syrup give the crumb natural sweetness and moisture, while coconut oil keeps every bite tender. The batter comes together in two bowls and bakes into a deep golden square with edges that pull cleanly away from the pan — no fussy technique required. Chilled coconut cream, whipped until light and sweetened with a little more maple, makes an effortless frosting that swirls beautifully over the cooled cake. Finish with fresh banana slices for extra color and flavor, then slice into squares for a dessert that's genuinely satisfying for anyone avoiding wheat. It's a reliable pick to bookmark for a wheat free spread.

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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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