Vegan gluten free banana cake recipe

Post Type

Tasty and moist vegan gluten free banana cake recipe with no added sugar or oil. This recipe is a one-bowl recipe and the cakes are done from start to finish in just over 30 minutes.

I had a few ripe bananas and a hubby who keeps asking for sweets. I’m not much of a dessert girl so I rarely make cakes and I felt it was the right time to make some sweets so hubby can enjoy. I used five bananas in this recipe which meant that I could use a smaller amount of liquid (1 cup). I didn’t have any mylk so I just used water.

The cakes came out lovely and moist and were beautiful warm. They didn’t fall apart or crumble, even though I didn’t bother making a flax egg (I just added ground flax into the bowl dry). We had these the next day for breakfast and they were very tasty.


Vanja xx

Vegan gluten free banana cake recipe


Vegan gluten free banana cake recipe
Nutrition Information
  • Serves: 12
  • Serving size: 1 cake
  • Calories: 188
  • Fat: 8
  • Carbohydrates: 30
  • Protein: 5

Prep time: 
Cook time: 
Total time: 

  • 1 cup coconut flour
  • 1 cup rice flour
  • 5 bananas (approximately 470g)
  • ½ cup chopped pecans
  • 2 tbsp tahini (I used unhulled)
  • 3 tsp ground flax seeds
  • 4 tbsp agave syrup (I used dark)
  • 2 tsp arrowroot (tapioca flour)
  • 2 tsp baking powder
  • 1 cup water
  1. Preheat the oven to 180 degrees Celsius.
  2. Add bananas to a bowl and mash them with a fork.
  3. Add all other ingredients to the bowl and mix until well combined.
  4. Spoon mixture into cupcake papers in a muffin pan.
  5. Bake for 25 minutes and check if they are done.



About The Author

I'm Vanja and I'm a vegan living in Sydney. I was brought up vegetarian from the age of 8. I have been vegan from January 2013 and it was the kindest decision I have ever made. I'm the website and graphic designer here at The Power Plant, as well as a contributing author. I take my own food photos and I love creating new recipes. In real life I'm a marketing consultant at Stace & Co.

Leave a Comment

Your email address will not be published. Required fields are marked *


Rate this recipe:  

CommentLuv badge