Salted Caramel Banana Cake (Gluten-Free & Refined Sugar-Free)
Salted Caramel Banana Cake (Gluten-Free & Refined Sugar-Free)
Ingredients
For the Cake
- 3 very ripe bananas, mashed (about 1 1/4 cups)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup almond milk
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/4 cup cocoa powder, unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered erythritol
- 1/2 teaspoon vanilla extract
- 1 tablespoon almond milk, or as needed
For the Salted Caramel Drizzle
- 1/2 cup coconut cream, from a can of full-fat coconut milk, chilled
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the mashed ripe bananas, maple syrup, vanilla extract, egg, and almond milk. Whisk until well combined and smooth.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, cocoa powder, baking soda, and salt.
⏱️ 3 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter; a few lumps are okay.
⏱️ 2 min
- 5
Pour the batter into the prepared baking pan and spread evenly with a spatula.
⏱️ 2 min
- 6
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This is crucial before frosting.
⏱️ 45 min•🌡️ 350
- 7
While the cake cools, prepare the cream cheese frosting. In a medium bowl, using an electric mixer, beat the softened cream cheese and unsalted butter until light and fluffy. Gradually add the powdered erythritol and vanilla extract, beating until smooth. If the frosting is too thick, add almond milk 1 tablespoon at a time until desired consistency is reached.
⏱️ 10 min
- 8
Prepare the salted caramel drizzle. In a small saucepan over medium-low heat, combine the coconut cream, maple syrup, vanilla extract, and sea salt. Whisk continuously until the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool to room temperature. It will thicken further as it cools.
⏱️ 15 min
- 9
Once the cake is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula or the back of a spoon.
⏱️ 5 min
- 10
Generously drizzle the cooled salted caramel over the frosted cake. Slice and serve immediately, or store in an airtight container in the refrigerator.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Caramel Banana Cake (Gluten-Free & Refined Sugar-Free)
For the Cake
- 3 very ripe bananas, mashed (about 1 1/4 cups)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup almond milk
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/4 cup cocoa powder, unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered erythritol
- 1/2 teaspoon vanilla extract
- 1 tablespoon almond milk, or as needed
For the Salted Caramel Drizzle
- 1/2 cup coconut cream, from a can of full-fat coconut milk, chilled
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the mashed ripe bananas, maple syrup, vanilla extract, egg, and almond milk. Whisk until well combined and smooth.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, cocoa powder, baking soda, and salt.
⏱️ 3 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter; a few lumps are okay.
⏱️ 2 min - 5
Pour the batter into the prepared baking pan and spread evenly with a spatula.
⏱️ 2 min - 6
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This is crucial before frosting.
⏱️ 45 min•🌡️ 350 - 7
While the cake cools, prepare the cream cheese frosting. In a medium bowl, using an electric mixer, beat the softened cream cheese and unsalted butter until light and fluffy. Gradually add the powdered erythritol and vanilla extract, beating until smooth. If the frosting is too thick, add almond milk 1 tablespoon at a time until desired consistency is reached.
⏱️ 10 min - 8
Prepare the salted caramel drizzle. In a small saucepan over medium-low heat, combine the coconut cream, maple syrup, vanilla extract, and sea salt. Whisk continuously until the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool to room temperature. It will thicken further as it cools.
⏱️ 15 min - 9
Once the cake is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula or the back of a spoon.
⏱️ 5 min - 10
Generously drizzle the cooled salted caramel over the frosted cake. Slice and serve immediately, or store in an airtight container in the refrigerator.
⏱️ 3 min