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Spiced Gluten Free Banana Cake

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Hannah Kling
My warm and cozy Spiced Gluten Free Banana Cake is made with your favorite winter spices and topped with homemade dairy free cream cheese frosting and coconut caramel. Tender, soft, and full of spiced flavor!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 9 servings

Ingredients  

For the Banana Spiced Cake: 

  • 3 very ripe bananas (about 1.5 cups)
  • 1/2 cup coconut oil (melted. Can sub any other oil)
  • 2 eggs
  • 1 cup coconut sugar (can sub cane sugar)
  • 2 tsp vanilla extract
  • 2 cups gluten-free flour
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Dairy free cream cheese frosting: 

  • 1/2 cup 1 stick dairy free butter
  • 1 container dairy free cream cheese
  • 1/4 cup dairy free yogurt
  • ¼ cup maple syrup
  • 1 tsp vanilla bean paste
  • 1.5 cups powdered sugar

Dairy free caramel (swirled into the top)

  • 1/2 cup coconut sugar
  • 13.5 oz can of coconut cream (solid parts only)
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

To make the banana cake:

  • Preheat oven to 350F and prepare an 9x9 baking dish by lining it with parchment paper.
  • Start by mashing the over-ripe bananas until there are little to no chunks left. You can do this with a fork or an electric whisk.
  • Next, add in the melted and cooled coconut oil, eggs, sugar and vanilla. Whisk to combined.
  • In a separate bowl, combine flour, spices, baking soda, baking powder and salt. Add dry ingredients to wet and mix with a rubber spatula to combine.
  • Pour mixture into an 9x9 baking dish, spread even and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. Before icing.
  • You can move on to make the dairy free caramel next, or use store bought if preferred.

To make Dairy Free Caramel Sauce:

  • I recommend refrigerating the can of coconut cream at least 4 hours before starting. This makes it easier to separate the solids from the liquids. Refrigerate it upside down.
  • When ready, start by adding all the ingredients to a sauce pan and mix over medium to low heat.
  • Stirring occasionally for about 25-30 minutes or until the mixture has thickened. Use the back of a spoon and once the caramel sauce coats it without falling off it's done.
  • Remove from heat and let cool before pouring into a storage container.

To make the dairy free cream cheese frosting:

  • Add the butter and cream cheese to a bowl and beat with an electric whisk until smooth and creamy.
  • Add in the dairy free yogurt, maple syrup, vanilla and mix once more.
  • Lastly, add in the powdered sugar little by little and beat on high speed until your mixture is light, fluffy and there are no more clumps left.
  • Add frosting to the cooled banana cake in a swirl motion. Add dollops of dairy free caramel, slice and enjoy!

Notes

  • Don’t let the gluten free and dairy free aspects of this banana spice cake throw you off! It’s just as moist and tender as other cake recipes, with a slightly crumbly texture due to the GF flour. The cake itself is sweet and spicy — the perfect pair for the tangy cream cheese frosting and rich caramel.
  • For the best banana flavor and natural sweetness, use bananas that are heavily speckled or almost completely brown. The riper they are, the softer and more flavorful your cake will be.
  • If you're making the homemade dairy-free caramel, prepare it ahead of time and allow it to cool completely before swirling it into the frosting. Warm caramel will melt the frosting and make it difficult to create defined swirls.
 
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!