Gluten-Free and Dairy-Free Banana Walnut Cake
There’s something about banana cake that just feels like home. Comforting, nostalgic, and effortlessly delicious. This gluten-free banana walnut cake takes that classic flavor and elevates it with a few simple, high-quality ingredients that make all the difference! It’s the kind of cake you can serve for brunch, dessert, or an afternoon pick-me-up with coffee, and it’s just as easy to make as it is to love.
This recipe uses our custom gluten-free flour blend for the perfect soft, tender crumb (no one will ever guess it’s gluten-free), paired with deeply flavorful sprouted walnuts that add a rich, toasty crunch. And of course, the real magic comes from our Cinnamon Sugar Cookie Spice Blend, bringing warm notes of cinnamon and sweetness that make every bite taste like a cozy treat straight from the oven.
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
17
Serves: 12
Ingredients
- 210 grams210 grams210 grams Gluten-Free All-Purpose Flour - Primal Palate
- 1 tsp1 tsp1 tsp Baking Soda
- 2 tsp2 tsp2 tsp Cinnamon Sugar Cookie Blend - Primal Palate
- 2 whole2 whole2 whole Banana, overly ripe bananas
- 2 whole2 whole2 whole Eggs, large eggs at room temperature
- 1/3 cup1/3 cup1/3 cup Original Extra Virgin Olive Oil - Kosterina
- 134 grams134 grams134 grams Granulated Brown Sugar - The Spice Lab, 2/3 cup
- 1/3 cup1/3 cup1/3 cup Almond Milk
- 1 tsp1 tsp1 tsp Vanilla Extract - Primal Palate
- 1/2 cup1/2 cup1/2 cup Organic Sprouted Walnuts - Lark Ellen Farm, chopped
- 2 Tbsp2 Tbsp2 Tbsp Gluten-Free All-Purpose Flour - Primal Palate, for the walnuts
- 1/4 cup1/4 cup1/4 cup Organic Sprouted Walnuts - Lark Ellen Farm, chopped
- 1 cup1 cup1 cup Plant Butter Sticks - Earth Balance, softened to room temp
- 1 tsp1 tsp1 tsp Vanilla Extract - Primal Palate
- 300 grams300 grams300 grams Powdered Sugar, sifted
- 2 Tbsp2 Tbsp2 Tbsp Five Minute Dairy-Free Salted Caramel (click for recipe)
Frosting and topping
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to bake at 350 degrees F.
- Line an 8x8 square baking pan with parchment paper for easy removal.
- In a small mixing bowl, weigh the flour, and whisk in the baking soda and Cinnamon Sugar Cookie blend.
- In a large mixing bowl, add the banana, eggs, olive oil, and sugar. Blend with a hand mixer to combine the ingredients.
- Pour in the almond milk, and vanilla, and blend again to combine.
- Pour in the dry mix, and blend again until smooth. You will still have some pieces of banana that you can see, and that is okay.
- In a small bowl, combine the walnuts with the 2 tablespoons of gluten-free flour, and toss the walnuts in the flour so they are coated on all sides. The flour will prevent the walnuts from sinking to the bottom of the cake.
- Fold the walnuts into the banana cake batter, and pour the batter into your prepared baking pan. Smooth the top into an even layer.
- Place the cake in the center of the oven, on the middle rack, and bake for 30 minutes.
- Remove the cake from the oven, and allow it to fully cool before frosting.
- To make the frosting, add your plant butter sticks to a stand mixer, and pour in the vanilla extract.
- Using the whisk attachment, whip the butter and vanilla for 5 minutes, scraping down the bowl as needed.
- Sift 2 and a half cups of powdered sugar, and add the sugar to the bowl of the stand mixer.
- Start whisking the sugar into the butter on slow speed, then gradually increase to high speed, and whip the frosting for another 3-5 minutes.
- Frost the cake with as much frosting as you would like, smoothing the frosting into an even layer on top of the cake.
- Top with more chopped walnuts if desired, and drizzle with the caramel. Slice and enjoy!
Notes
There is no salt in this recipe because of the salted caramel topping, and also dairy-free frosting is usually salted, because most stores only sell salted plant butter. If you are not frosting this cake, I would recommend adding 1/4 tsp of salt to the dry mix.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Dairy Free Desserts FODMAP Free Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 375 |
| Fat: | 26 g |
| Carbohydrates: | 34 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 268 mg |
| Fiber: | 1 g |
| Sugars: | 22 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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