Gluten-free banana oat cake with vanilla frosting

This banana oat cake is gluten-free and topped with a vanilla frosting. It is easy and can be done without a mixer. You don’t really taste the oats but it gives it a grainier texture than regular flour. This gluten-free flour uses rice flour so it gives a very interesting flavor palette to the cake. I decorated the cake with a simple vanilla frosting, but it tastes great without it because it is a very soft, moist cake.

Just with making any baked goods, it is best to keep the ingredients at room temperature. I gradually whisk everything together. I like to start with mashing the bananas first, then add in the eggs, vanilla extract, and melted butter. Then in a separate bowl, I added the dry ingredients: flour, sugar, baking powder and rolled oats. I poured in the almond milk last and whisked it by hand until I got a fairly smooth cake batter. The best bananas to use for this cake are the overripe ones with the blackened skin. This also applies to banana bread. I used a 9-inch cake pan and greased it with butter, but you can also line the bottom of the pan with parchment paper.

When the cake is done, I leave it on the wire rack to cool completely to room temperature. The frosting for this gluten-free banana cake composes of confectioners’ sugar, unsalted butter, milk, and vanilla extract. Whisk the frosting until smooth and apply it generously over the cake once it is cooled. You can refrigerate the cake to allow the frosting to set on the cake so it doesn’t slide off during the hotter weather.

Gluten-free banana oat cake with vanilla frosting

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Servings: 8 Prep Time: 10 Minutes Cooking Time: 1 Hour 1 Hour

Rating: 5.0/5

( 1 voted )

Ingredients

Banana oat cake

 2 large whisked eggs

1/2 cup melted unsalted butter

2-3 overripe bananas

1 teaspoon vanilla extract

1 cup almond milk, at room temperature

3/4 cup granulated sugar

2 cups gluten-free flour

1 tablespoon baking powder

1/2 teaspoon table salt

1/4 cups rolled oats or quick oats  

 

Vanilla frosting

2 cups confectioners' (icing) sugar

1/2 cup unsalted butter

1 tablespoon milk/cream

1 tablespoon vanilla extract  

Instructions

Banana oat cake

1. Mash the overripe bananas in a large bowl, and add the vanilla extract, eggs and melted butter to the bananas.
2. In a separate big bowl, add in the remaining dry ingredients-sugar, flour, baking powder, salt, and oats.
3. Pour in the almond milk last and whisk into a smooth batter.
4. Preheat the oven to 350°F/175°C and heavily grease a 9-inch cake pan.
5. Bake the batter for 1 hour and let the cake cool on a wire rack before frosting.

Vanilla frosting

1. Gradually whisk the frosting ingredients together in a bowl.
2. Spread over the cooled cake and garnish as desired.
3. Store any leftovers in a plastic container in the fridge for a week or up to 3 months in the freezer.