Grain-free banana cake made with almond flour is a healthy dessert (or breakfast!) recipe perfect for sharing. Whip up a cashew-based “cream cheese” frosting for an otherworldly experience!

Ever have a 6-banana cake?

Yeah me neither…that is, until this lump of love joy landed in my life.

If you’ve never consumed a 6-banana something, now is your time to do so! This grain-free banana cake with cashew “cream cheese” frosting is the perfect warmly-spiced naturally sweet dessert.

Recipe Highlights:

Banana-ed AF
Grain-Free and gluten-free made with almond flour
Refined Sugar-free (sweetened mostly with banana, with a touch of pure maple syrup)
Oil-free
Dairy-Free
Super moist and fluffy
Fun to make!

Inspired by my classic Paleo Banana Bread Recipe, this banana cake is a complete gem of a recipe. It is grain-free and gluten-free, so ideal for those with celiac or gluten intolerance. It is refined sugar-free, which is awesome for those who try to avoid processed sugars and keep things au natural. Finally, it is dairy-free for those with lactose intolerance, or for folks like me who don’t do marvelously with dairy and try to limit their intake.

Made with almond flour, tapioca flour, and pure maple syrup, this cake requires zero oil, but you’d never know it given how moist and decadent it turns out! You probably already have everything you need to make it!

That cashew-based cream cheese frosting is where it is at! Don’t skip it! Or if you do eat dairy, feel free to use a standard cream cheese frosting. But whatever you do, let there be CHEESE (<- even if it’s vegan…and…well…cheese-less).

How to Make Grain-Free Banana Cake:

Begin by preparing a batch of my Vegan Cream Cheese Frosting. You can do this up to 5 days ahead of time!

Preheat the oven to 350 degrees F and line a 9” x 9” cake pan with parchment paper.

Mash up the bananas in a large mixing bowl until nice and creamy. You can leave some chunk in there…whatever you’re feeling! Whisk in the eggs, pure maple syrup, and vanilla extract until well-combined.

In a separate mixing bowl, stir together the almond flour, tapioca flour, baking powder, ground cinnamon, nutmeg, and sea salt.

Add the flour mixture to the bowl with the banana mixture and stir until well-combined.

[NOTE: If you’re lazy like me, you can simply toss all of the ingredients in a blender and blend until smooth in order to prepare the batter].

Transfer the batter to the parchment-lined baking pan. Bake in the preheated oven 55 to 65 minutes, or until golden-brown around the edges and the center feels firm when poked.

Remove cake from the oven and allow it to cool at least 1 hour before frosting with vegan cream cheese frosting.

The way I see it, this cake is perfect for preparing for friends and family, or for making and saving. It saves very well in the freezer! It is one of those crowd-pleasing healthy desserts that no one will believe is gluten-free, and everyone will love, regardless of dietary restrictions.

BONUS: you can 200% serve this for breakfast or brunch, you little devil, you!

Banana cake for breakfast? Don’t mind if I do!

More Delicious Gluten-Free Cake Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this Grain-Free Banana Cake, please feel free to share a photo and tag @The.Roasted.Root on Instagram!