a crumb or two

Today is my son, L’s, first birthday. To celebrate, I made him a gluten-free/sugar-free/vegan banana cake. He ate some this morning for breakfast. A small sliver of cake mashed to a fine crumb by hand. The cake’s texture and color was carefully examined before L ate a few more bites. It is light enough to eat plain for breakfast or to dress it up for dessert with a drizzle of sweet cashew cream and sliced fresh bananas. Either way, it’s a cleverly disguised cake.

Gluten-Free Banana Cake

adapted from The Whole Life Nutrition Cookbook

Yield one 8-inch two-layer cake (10 to 15 servings)

3 cups brown rice flour

1/2 cup tapioca flour
2 teaspoons baking powder
3 teaspoons xanthan gum
2 teaspoons baking soda
1/2 teaspoon sea salt
2 cups mashed ripe bananas, about 4 large
1/2 cup virgin coconut oil or earth balance margarine (melted)
1 cup pure maple syrup
1/2 cup soy milk
2 teaspoons vanilla

Preheat oven to 350 F. Oil two 8-inch cake pans.

Whisk together the flours, baking powder, xanthan gum, baking soda, and sea salt in a medium bowl until well blended; set aside.

Place the mashed bananas, coconut oil, maple syrup, soy milk, and vanilla in a blender and process until smooth.

Pour the wet ingredients into the dry and mix well.
Pour the batter into the prepared baking pan and bake for 30 minutes or until cake begins to pull away from edge of pan and a toothpick inserted in center comes out clean.
Allow to cool in pans 10 minutes before removing. Wait until completely cool before frosting with Sweet Cashew Cream and banana slices.


  1. TheGourmetGirl says

    Enjoyed your posting very much. I posted it on my blog page at Grandma’s Gluten Free site. There’s a link on my blog if you’d like to check it out.
    Thanks for sharing.

  2. nikki says


    Thanks for your comment! He loved the cake, especially the next day when I covered it in yam ‘frosting.’

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