Name: Gluten-Free Banana Cake (Dairy-Free)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3 over ripe bananas; 2 cups 1:1 gluten-free flour with xanthan gum; 1 cup granulated sugar; 2 teaspoon baking powder; ¾ teaspoon baking soda; ½ teaspoon ground cinnamon; ½ teaspoon kosher salt; ½ cups coconut oil; ½ cups warm water; 6 egg yolks; 1 teaspoon vanilla extract; 8 egg whites; ½ teaspoon cream of tartar; 1 cup vegan butter or vegetable shortening (room temperature ); 3 ½ cups powdered sugar; 1 tablespoon oat milk (sub any non-dairy milk); 1 teaspoon vanilla extract; pinch kosher salt

This is the only gluten-free banana cake recipe you will ever need! It is a light banana chiffon cake made naturally dairy-free.Top with dairy-free butter cream for a delightful banana dessert.

A round frosted cake with walnuts on top sits on a glass cake stand, with one slice served on a white plate nearby.

Save This Recipe!

Receive this recipe directly in your inbox! Plus you'll get new dessert recipes every week!

Skill Level: Beginner

Shortcut Central: Cream of tartar is optional, but it does help with stabilizing the egg whites. It is a great trick if you have it on hand.

Flavor Remix: Swap out the cinnamon with ground ginger.

Allergy Watch: Dairy Free Option and Nut-Free (don't add to top).

This cake is made in the chiffon style, meaning it contains both baking powder and oil while getting a lift from whipped egg whites. Ripe bananas add more than just flavor, they keep the cake moist.

The cake does not contain any dairy ingredients. It can be served with a dairy-free buttercream or you can make a traditional cream cheese frosting if dairy isn't a concern.

Ingredient Notes

Gluten-Free Flour: Use any 1:1 flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
Oil: I use coconut oil, but vegetable oil works just as well.
Bananas: When using bananas in baking, always use overripe bananas. If they are too mushy to eat, they are perfect.
Eggs: You will need 6 yolks and 8 egg whites for this recipe.
Leveners: This recipe uses both baking powder and baking soda in addition to stiff egg whites.
Frosting: Use either shortening (like Crisco) or

Ingredients for gluten free banana cake are arranged on a white surface, including bananas, eggs, sugar, gluten-free flour, coconut oil, vanilla, baking powder, and spices.

How to Quickly Ripen Bananas

Place the bananas, still in their peels, on a cookie sheet and bake at 300ºF for 30 minutes. The banana peels will be completely black but perfectly sweet on the inside. Allow them to cool before using.

How to Make Gluten Free Banana Cake

A step-by-step visual guide for making gluten-free dairy-free banana cake. You can skip to the recipe for the full written instructions.

A metal mixing bowl with a whisk attachment contains partially mixed batter, sitting on a marble countertop next to a bowl of dry ingredients and a spatula.

Mash the Bananas

In a large mixing bowl, beat the bananas until smooth. The more pureed they are, the smoother and moister the cake.

Then add the wet ingredients.

A metal whisk rests in a white bowl filled with flour mixture on a light-colored surface.

Sift

Resist the temptation to dump in all the dry ingredients at once. By mixing them together and slowly incorporating them we will get a more even bake with no lumps.

A stand mixer is blending wet ingredients while dry ingredients are being poured in from a white bowl on a marble countertop.

Mix

Resist the temptation to add all the dry ingredients at once. By slowly incorporating them, you will get a more even bake with no lumps.

Two metal beaters are coated with stiffly whipped egg whites against a plain wooden background.

Whip the Egg Whites

Beat the egg whites using an electric mixer until soft peaks form. Continue beating until stiff shiny peaks form, about 5 to 7 minutes in total.

Hand mixing dough with a wooden spoon in a metal bowl on a white surface.

Fold

Using a rubber spatula, gently fold the egg whites into the cake batter. Do not over-stir or it will release too much air resulting in a dense cake.

A round cake pan filled with smooth, uncooked cake batter on a light surface.

Rest

Pour batter into your prepared springform pan. Carefully smooth out the top, trying to not release any air bubbles. Rest for 10 minutes before baking.

A round, unfrosted cake on a plate, with a bowl of white frosting and a small dish of chopped walnuts on a white surface.

Decorate

Cool completely in the pan, for about 1 to 2 hours. Release and top with frosting.

Recipe Tips

I suggest weighing your ingredients.
If you don't have a springform pan you can use a regular cake pan with the sides lightly greased or a tube pan.
Resist the urge to add the walnuts to the cake batter. Their weight will cause the egg whites to fall resulting in a flat cake.
Candied walnuts are a fun way to dress up your cake.

More Gluten Free Cake Recipes

A round cake with white frosting, topped with a ring of chopped walnuts around the edge, sits on a glass plate.

Make Ahead and Storing

Make Ahead: Make up to 1 day in advance.

Storing: Loosely cover the cake, either with a cloche or with a plastic wrap. Store the banana cake in the refrigerator for up to 5 days. Let the cake sit for 15 minutes at room temperature before diving in.

Freezing: Do not freeze.