Gluten-free Banana Cake with Chocolate Frosting
This Gluten-free Banana Cake with Chocolate Frosting is a soft, fluffy, and wholesome treat made with simple, nourishing ingredients—perfect for a quick, healthy breakfast or satisfying dessert.
Equipment
- Blender or Food Processor (if making your own oat flour)
Ingredients
Gluten-free Banana Cake
- 400 g Banana (1.5 cups)
- 190 g Yogurt (¾ cup)
- 1 tbsp Lemon Juice or Vinegar
- 60 g Liquid Sweetener (3 tbsp)
- 225 g Oat Flour (2 ¼ cups)
- 1 tsp Bicarbonate of Soda
- ½ tsp Salt
Healthy Chocolate Frosting
- 250 g Yogurt (1 cup)
- 40 g Cocoa Powder (½ cup)
- 40 g Liquid Sweetener (2 tbsp)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease or line a 9-inch springform cake tin with parchment paper.
- If using whole oats, blend into a fine powder for oat flour.
- In a large mixing bowl, mash bananas until smooth. Add yogurt, honey, and vinegar, and whisk until fully combined.
- Add oat flour, bicarbonate of soda, and salt to the wet mixture. Gently fold until just combined.
- Pour the batter into the prepared cake tin, smooth the top, and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- In a small bowl, mix yogurt, cocoa powder, and honey until smooth and creamy. Adjust thickness if needed by adding more yogurt or cocoa powder.
- Once the cake has cooled, spread the chocolate frosting over the top and sprinkle with chopped walnuts, if desired.
- Slice and enjoy!
Video
Notes
TIPS & NOTES:
I always recommend using a kitchen weighing scale and using weighted measurements. This will result in a more accurate process and your cake will come out perfectly.
MORE INFO:
Read the blog post before making this Banana Cake for extra tips, ingredient substitutions and storage instructions.
NUTRITIONAL INFO:
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
- For the best flavor and natural sweetness, use very ripe bananas. If your bananas aren’t ripe enough, place them in a warm oven until they soften and turn brown.
- To make your own oat flour, blend gluten-free oats into a fine powder, then sift for a smoother texture.
- For a thicker frosting, add more cocoa powder, or chill the frosting for 10–15 minutes before spreading.
- For a dairy-free option, use a plant-based yogurt like coconut or almond.
- To make the cake vegan, replace honey with maple syrup and use dairy-free yogurt.
Nutrition
Nutrition Facts
Gluten-free Banana Cake with Chocolate Frosting
Serving Size
1 slice
Amount per Serving
Calories
203
% Daily Value*
Fat
5.2
g
8
%
Carbohydrates
30.1
g
10
%
Protein
6.7
g
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this?Leave a rating & leave some feedback in the comments section below! You can also tag me on Instagram @Nourishing.Niki and use the #NourishingNiki