Gluten Free Vegan Banana Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Ripe, mashed bananas bring deep natural sweetness and moisture to this snackable sheet cake, while a warm hit of cinnamon rounds out every bite. The batter comes together with a simple flax gel standing in for eggs, then gets folded together gently so it bakes up soft and springy rather than dense. Once cooled, it's finished with a thick swoop of vanilla-flecked frosting that turns fluffy and spreadable in just a couple minutes of beating. Sliced into 12 generous squares, it's an easy make-ahead treat for potlucks, lunchboxes, or just an afternoon slice with coffee. This one's a solid pick for a gluten free dessert table, no fuss required.

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Ingredients

12 servings

For the flax eggs

For the cake

3 medium very ripe bananas (about 1 ½ cups mashed)
½ cup vegan butter, softened
¾ cup organic cane sugar
¼ cup packed light brown sugar
1 tsp vanilla extract
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
½ cup dairy free milk
1 tsp apple cider vinegar

For the frosting

½ cup vegan butter, softened
2 cups powdered sugar, sifted
2–3 tbsp dairy free milk
½ tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.

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