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Gluten Free Blueberry Banana Spice Cake


Dietary Restrictions

  • gluten_free
  • naturally_vegan


For the Cake

  1. Preheat oven to 350° and lightly grease cake rounds. (see notes for pan sizes to use)
  2. In a large bowl, whisk together dry ingredients. Flour, organic sugar, baking powder, baking soda, salt, & spices.
  3. In a separate bowl, whisk together mashed bananas, coconut milk, coconut oil, apple cider vinegar, and extract.
  4. Pour the wet into the dry ingredients then whisk again, just until combined. Fold in your fresh blueberries.
  5. Fill each pan evenly and using your spatula, lightly press batter to the edges (GF flour is a little more dense and needs a little more help to spread out in the pan).
  6. Bake 25-35 minutes depending on cake pan you use or until a toothpick inserted in the center comes out clean.
  7. Let cakes cool completely before frosting.

For the Vegan Buttercream Frosting

  1. Beat together the shortening and butter until creamy and fluffy. Add the organic powdered sugar and beat another 3 minutes.
  2. Add extract then slowly add in the creamer and beat another 5 minutes.

For Assembly

  1. Unmold each cooled cake.
  2. For those that are really uneven, use a serrated knife and trim off the top of each cake, making a flatter surface.
  3. Place 1 cake on stand. Spread a generous amount of frosting on bottom layer, top with another cake and frost again. Continue until every layer is frosted.
  4. Top with fresh blueberries.

Recipe by: Nicole Dawson of Allergylicious


  • 2 cups gluten-free flour
  • 3/4 cup Wholesome Organic Cane Sugar
    Organic Cane Sugar
    Buy Now Find In Store
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch sea salt
  • 3/4 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 2 mashed organic bananas
  • 1 cup refrigerated coconut milk
  • 1/2 cup melted coconut oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla extract
  • 1 pint fresh organic blueberries
  • For the Vegan Buttercream Frosting
  • 1/4 cup non-hydrogenated shortening (Spectrum brand at room temperature)
  • 1/4 cup dairy-free butter
  • 2 1/2 cups Wholesome Organic Powdered Sugar, sifted
    Organic Powdered Sugar
    Buy Now Find In Store
  • 1 tsp vanilla extract
  • 4 tbsp refrigerated coconut milk creamer