Gluten-Free Frosted Banana Spice Cake and Cupcakes

Gluten free banana spice cake recipe with frosting
Banana spice cake goodness.

We felt like baking our basic almond flour based Banana Snacking Cake yesterday. Usually we don't frost it but after a moment of not-so-deep reflection, the inspired idea of an apple cider icing got the better of both of us. We beat up a one pound box of powdered sugar with a dab of sweet butter, a splash of natural apple cider and pinches of nutmeg.

Here's what we did yesterday- please note: there are some from the original recipe (tweaking, always tweaking).

Note: See below for a cupcake version of this recipe designed for a reader's dairy-free daughter. Reader Susie shares her conversion of this recipe to a chocolate cake recipe, below.

Frosted Banana Spice Cake Recipe


This is one of my most popular gluten-free cake recipes. Make this yummy dairy-free cake as spicy or sweet as you like.

Ingredients:

1 1/2 cups almonds
1/2 cup brown rice flour or sorghum flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Apple Pie Spice (a blend of cinnamon, nutmeg and allspice)
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
2 large organic eggs
1/3 cup light olive oil
2 tablespoons honey or raw organic agave nectar
1 1/3 cups organic light brown sugar
4 medium (not too big) very ripe bananas, cut up and mashed into puree
2 teaspoons bourbon vanilla extract

Instructions:

Preheat oven to 350ºF. Prepare a 9 x 13" baking pan by lining it with greased parchment.

Process the almonds in a food processor by pulsing on and off until a fine almond meal is formed. Pour the almond meal into a dry mixing bowl.

Add in the rice flour, baking soda, baking powder, sea salt and spices and whisk to combine.

In a clean mixing bowl beat the eggs; add the oil, honey, brown sugar, banana puree and vanilla. Beat well.

Add the dry ingredients into the wet, and beat for two minutes.

Pour the batter into the prepared baking pan and bake in a preheated oven for 33 to 35 minutes until done. Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, yet still be moist inside.

Cool the cake completely on a wire rack before frosting.

Simple Apple-Nutmeg Icing

To achieve a more concentrated apple flavor, heat the apple juice or [apple cider] in a small saucepan and lightly simmer until it reduces and thickens into a light syrup.

Ingredients:

1 1-lb. box confectioner's (powdered) sugar
1/2 cup unsalted sweet butter or vegan margarine such as Smart Balance
2-3 tablespoons natural apple cider* as needed
1 to 2 teaspoons vanilla extract, to taste
2-3 dashes of nutmeg, to taste

Instructions:

Pour the sugar into a mixing bowl and add the butter with 2 tablespoons of the apple cider. Start beating and continue to beat to incorporate the butter and cider. Add more apple cider a teaspoon at a time, until you achieve the consistency you like. Crank up the mixer and beat the heck out of it until the frosting is smooth and glossy.

Frost the cake [we removed it from the pan and placed it on a cutting board first].
Sprinkle the icing with chopped nuts, if you like.

Chill it briefly in the freezer before slicing and wrapping the pieces for freezing.

This cake is very moist and slightly chewy. Makes 15 pieces.


Recipe Note:

Gluten free cakes keep best beyond the first day, that is, when wrapped and frozen in a large zip lock freezer bag. Unwrap before thawing at room temperature.

Frosted Banana Spice Cupcakes


Here is a dairy-free version of my spice cake recipe- tweaked as cupcakes for Lindsay and her dairy-free daughter's first birthday. The theme of the birthday party was Monkeys. How cute is that?

Ingredients:

1 cup almonds
1 cup brown rice flour or sorghum flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon GF Apple Pie Spice (or a blend of cinnamon, nutmeg and allspice)
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
2 large organic free-range eggs
1/3 cup light olive oil
2 tablespoons GF brown rice syrup- or raw agave syrup
1 1/3 cups organic light brown sugar
4 medium very ripe bananas, cut up and mashed into puree
1 1/2 teaspoons bourbon vanilla extract

Instructions:

Preheat oven to 350ºF. Line a 12-cupcake pan with paper inserts.

Process the almonds in a food processor by pulsing on and off until a fine almond meal is formed. Pour the almond meal into a dry mixing bowl.

Add in the rice flour, baking soda, baking powder, sea salt and spices and whisk to combine.

In a clean mixing bowl beat the eggs; add the oil, syrup, brown sugar, banana puree and vanilla. Beat well.

Add the dry ingredients into the wet, and beat for two minutes.

Spoon the batter into the prepared cupcake pan and bake in a preheated oven for 15 to 20 minutes until done. Check the center for doneness with a wooden pick. The cupcake should appear slightly golden brown at the edge, yet still be moist inside.

Cool cupcakes completely on a wire rack before frosting.

Simple Coconut Milk Icing


Lindsay came up with the idea of changing the apple cider in the above frosting recipe to coconut milk. I thought it was a brilliant idea.

Ingredients:

1 1-lb. box confectioner's (powdered) sugar
1/2 cup unsalted vegan margarine such as Smart Balance or Spectrum Organic Shortening
2-3 tablespoons coconut milk
1 1/2 teaspoons vanilla or coconut extract

Instructions:

Pour the sugar into a mixing bowl and add the butter with 2 tablespoons of the coconut milk. Start beating and continue to beat to incorporate the butter and coconut milk. Add more coconut milk a teaspoon at a time, until you achieve the consistency you like. Crank up the mixer and beat the heck out of it until the frosting is smooth and glossy.

Frost cooled cupcakes and chill. Makes 12 cupcakes.

Gluten free cupcakes keep best (beyond the first day) if wrapped and frozen in a large zip lock freezer bag. Unwrap before thawing at room temperature.




GFG Note:

Reader Susie used this Banana Spice Cake recipe for chocolate cake with the following changes:

1. Omit Apple Pie Spice
2. Increase oil by 1 tablespoon
3. Increase brown sugar to 1 1/2 cups
4. Add 1/2 cup powdered cocoa, such as Hershey's cocoa


Thanks, Susie!



70 comments:

ilva said...

I think I'll try this one, I just have to wait for some banans to get too ripe. But I have only normal white rice flour (never seen any brown around here), do you think it's ok?

ilva said...

I meant to write bananas

karina said...

Hi Ilva!

Yes, white rice flour works well - also corn flour, or any starch. The almond flour is what really makes it. It has the texture of those wonderful European nut meal based cakes.

Colleen said...

I made this yesterday, and it is the moistest (if that's a word) cake I have had since going GF. I was a little afraid of using the ground almonds as I was afraid that it would make the cake heavy, but it didn't. I had to add about 5 extra minutes in my oven to get it cooked through. Frosted it with a simple cream cheese frosting, and it was to die for. Thanks for the recipe.

Anonymous said...

Hi! I just found your heavensent website! I make banana muffins with brown rice syrup - no eggs - and spelt flour. yum!

karina said...

Sounds great! [Just for my GF readers' clarification: spelt [an ancient form of wheat] has gluten; and is not gluten-free].

Y.E. said...

Hi! I've been searching round the web for gluten-free recipes and I'm so glad to have found your lovely site. This is the first GF recipe I've tried out and it worked beautifully. Usually I make a kind of banana cake that's light and fluffy, not moist and dense and rich like this one, so it was fun to try something different. My family gobbled it all up in two days! And the apple/nutmeg icing is so delicious, I want to put it on everything now!

Karina said...

Hi, Y.E. and welcome!

I like the lighter style banana cake, too. Actually, I'm going to make banana cupcakes [soon!] and blog about them.

So stay tuned... ;-)

Anonymous said...

If I decide to substitute the brown rice flour with Pamela's, what other ingredients do I omit?

Thanks!

Anonymous said...

Does anyone know if this cake freezes well? If so, how do I go about doing this? Slicing into squares and freezing individually and then microwaving to defrost? I have a bunch of overripe bananas and preground almond flour, and this recipe sounds great, but I only have one other mouth to feed.

k a r i n a said...

Hi Anon ~

If you use Pamela's mix, omit the salt and baking powder.

Anonymous said...

Just to verify, if I use Pamela's, do I still need baking soda? I know I don't need the brown rice flour, baking powder, or salt.

k a r i n a said...

Hi Anon ~

The leavening in Pamela's Ultimate Baking & Pancake Mix is equal to approximately 1 teaspoon baking powder and 1/4 teaspoon baking soda per cup. If it were me, I'd keep in the soda - but it may not be a huge deal. I've baked recipes subbing with her mix many times and not bothered with adding [more] leavening. It's up to you.

Anonymous said...

I made this tonight without the frosting and it is very moist and sticky. I used Pamela's mix and added baking soda and used extra light olive oil instead of light olive oil. I found it a little too sweet but that may be because I used 1 1/3 cup packed brown sugar (was it supposed to be packed?); my boyfriend thought it was wonderful. I think adding plain cream cheese or sipping some original soy milk will cut some of the sweetness :)

However, I wanted to post because I found that it took significantly longer to cook through than the recipe suggests. I baked it at 350º for the 35 minutes - when I stuck my knife into it (I don't have wooden toothpicks), the mixture was very wet and almost frothy but the edges were brown. Strange, because I've never had troublese making other recipes on this blog. I left it for 5 more minutes at 350º, but then had to run to class so I turned the oven to warm and let it sit in the oven as it reduced the heat to warm for about 1 hour and 40 minutes. When I returned, the cake had gotten more flat (it had risen really high when I first checked it), but not too flat. The inside is still very moist (I almost wonder if it's not undercooked) but nothing is burnt. Any theory as to what I may have done mistakenly to cause such a disparity of cooking times? I used a lasagna dish pyrex covered with oiled foil. I'm leaving the cake out tonight in the hope that it will dry out a touch and will cut and freeze pieces tomorrow - how do I then go about reheating the frozen piece?

Thanks!

k a r i n a said...

Hi Anon ~

When I made this recipe we were living at sea level; altitude and climate [especially humidity] affects baking times. Individual ovens also vary in temperature. The pan makes a difference, too [I used a thin, dark coated Chicago metallic pan which may cook faster than say, a thicker glass or ceramic pan. There are so many variables to GF baking.

Eggs, also are best used at room temperature.

Obviously, if the cake is still moist in the center it is not done; I might have suggested leaving it to bake at the original temperature for another five minutes; then checking, and if not done, another five minutes, etc.

If you think it is too sweet, and it is too moist, my guess is your bananas were larger than the ones I used, and produced a sweeter more liquid batter. Again, another variable.

You might try grilling the cake in a little butter, and eating it cornbread-style with something hot and spicy like chili.

As for freezing - I usually cool cakes first; then slice and wrap each piece in foil, placing the wrapped squares in a zip-lock style freezer bag. Thawing - I do at room temperature if I want it within an hour; otherwise, I thaw it overnight in the fridge.

Hope that helps! Do try again, with the suggestions and variables in mind...

PS: Almond flour cakes are definitely different than your average white flour cake; they tend to be moist and dense, and a wee bit chewy.

Anonymous said...

I just made this and wanted to let you know that it is fantastic--I did not really time it and thus cannot speak to the baking time, but the cake is moist and rich-tasting. I blended all of the dry ingredients in my food processor for a long time, then did the same to all of the wet ingredients before combining the two--this resulted in a pretty fine crumb.

Next, I have to decide whether to ice or not to ice...if I do, I was thinking of adding almond extract to my buttercream...mmm...

Thanks so much for the great recipe.

Karina said...

Hi Anon!

Thanks for posting about the cake. It's one of our favorites. In fact, I've got a bunch of bananas sitting in the fruit bowl just waiting to be transformed. ;-)

Anonymous said...

Do you think it would work to use potato starch instead of the rice flour to make this Passover-friendly? Also, do you recommend blanched or regular almond flour?

Karina said...

Hi Anon!

First - yes, potato starch will work, but I might use a little less liquid, or use less banana [maybe subtract two tablespoons of either]. The starch is lighter than the brown rice flour, and you don't want the batter to be gummy.

Either almond flour works. Blanched almonds create a lighter, almost fluffier flour than regular almonds. Regular almonds make a slightly chewier texture, I think.

Have a lovely Passover!

Janice said...

I already have almond flour/meal on my shelf but I'm not sure if 1-1/2 c. whole almonds ground equals 1-1/2 c. almond meal. I've found that after chopping or grinding fruits or nuts I end up with a smaller amount. For example, 1 c. of whole dates may equal 3/4 c. of chopped dates.

Karina Allrich said...

Hi Janice,

I've only made this recipe starting with whole almonds... So. The rough estimate is: 1 pound [16 oz.] of almonds will yield about 4 cups of meal.

I'd guess you want about 2 1/2 cups flour in the end. So you may have to add a little more rice flour to achieve 2 1/2 cups total.

Try that and see how the batter looks. Gluten-free cake batters are thicker than their wheat counterparts.

Good luck! :)

Karina

Janice said...

Thanks for the flour advice, Karina.

I found that 2 c. of almond meal plus 3/4 c. of brown rice flour worked well. I omitted all of the spices except for 1/4 t. of cinnamon, since I don't care for spice cakes. It allowed the banana and almond meal flavors to dominate, which is what I was after.

To lower the sugar content I omitted the honey and used 1/4 instead of 1/3 c. of brown sugar along with the 1 c. It's still a tad sweet for me (I didn't frost it). I think next time I'll cut the sugar to 1 c. or less. I don't want to mess with the chemistry too much.

Re: baking time, I set the timer for 30 min. and didn't check the cake until the timer went off. I was worried at first because the top was very brown, but the insides were perfect. Great cake!

Janice said...

Thanks for the flour advice, Karina.

I found that 2 c. of almond meal plus 3/4 c. of brown rice flour worked well.

I omitted all of the spices except for 1/4 t. of cinnamon, since I don't care for spice cakes. It allowed the banana and almond meal flavors to dominate, which is what I was after.

To lower the sugar content I omitted the honey and used 1/4 instead of 1/3 c. of brown sugar along with the 1 c. The cake was still a tad sweet for me (I didn't frost it). I think next time I'll cut the sugar to 1 c. or less. I don't want to mess with the chemistry too much, however.

Re: baking time, I set the timer for 30 min. and didn't check the cake until the timer went off. I was worried at first because the top was very brown, but the insides were perfect. Great cake!

Karina Allrich said...

Hi Janice! Thanks for stopping back and sharing your baking tips and changes. I'm glad the cake worked out for you! :)

Karina

MB said...

I made this yesterday- fabulous! Love the dense, moist chewiness. Excellent banana flavor. I didn't frost it, although the frosting looks fab- I just sprinkled the batter with some finely chopped pecans and unsweetened coconut. Thank you for the recipe!

Karina Allrich said...

Hey MB!

Excellent! So glad you liked the cake. I always preferred it without frosting, too.

Take care!

Karina

lindsay said...

karina

found your blog looking for a dairy free cake recipe for my daughter who is turning one this saturday. me and my other two boys have lactose intolerance but my daughters is more severe. as we are only limited to liquid milk and anything with dairy seems to upset her (vomiting and the like).

fell inlove with the recipe for frosted banana spice cake. her birthday theme is monkeys! i am worried about the density though. i wanted to make cupcakes. i saw recipe for the banana corn one but really wnated to use the spice.


do you have suggestions on how to incorporate both or perhaps tweek the spice cake to make it more cupcake like.

let me add too that i will definately be using the other recipes on site like the veggie ones and the curry as i am known among my friends as the food nazi. even striving for healthy birthday fair:) my 5 yr old gets excited about "healthy choices" and tells people when we are out if they are not making them. love their innocent blunt honesty. i enjoy showing others and their kids that healthy doesnt mean its not tasty.

thanks for doing the same and sharing your food finds for us to incorporate.

thank you so much and god bless.

lindsay

Karina said...

Hi Lindsay,

First, I have a link for you that might help:
http://www.weeklydish.com/2006/10/03/natural-allergen-free-birthday-cupcakes/
This is my recipe, tweaked by my blogging pal Jennifer for a first birthday - as cupcakes.

I also looked over this spice banana cake recipe and I think it would make a great cupcakes, too. I would change the flour ratios to make a lighter batter.

Instead of 1 1/2 cups almond flour, I would use 1 cup.

And I would increase the rice flour to 1 cup.

I'd use brown rice syrup instead of honey.

I'd cut back the spices by half.


I've made the adjusts for you and edited the post above with this new version. Enjoy! And Happy healthy Birthday - to Baby and Mom.

Karina

lindsay said...

thank you so much fr your quick reply. a couple of things to throw at you.

unfortunately we have moved from the oc in ca. where finding ingredients for my style was no sweat to jacksonville, nc. now it is improving but still the home of all things processed and fried. so the syrups are impossible to find. would applesauce prove to be an acceptable sub. also i have a a muffin mix from gluten free pantry. would this work as it has a rice four base. its ingredients are as follows: white rice flour, sugar, potato starch, corn starch, baking powder(corn), salt, sodium bicarbonate, xanthan gum.

also i have an idea with the frosting id like your take on. being inspired by the monkey theme, i was planning on replacing the apple juice with coconut milk. what do you think?

thaks again for allowing me to pick your culinary brain

lindsay said...

Thank you so much for your help. the cupcakes turned out awesome and all enjoyed them. your website proved such a blessing for me. the coconut milk was perfect in the frosting and everyone couldnt believe that the cupcakes were "healthy". i also had the kids make baggies of "monkey mix" which was nuts, coconut, raisins, and banana chips. they drank "monkey juice", mango nectar, pineapple juice and sparkling water.


the boys(josh 10 & Ethan 5) are both having bake sales at their schools this week and i plan on making the cupcakes again...or maybe something new from your site.

do you plan on putting the recipes together in a book? if so i would love to get my hands on them.

thank you again and God Bless

Lindsay

Karina said...

Hi Lindsay,

Yay. I'm so glad the cupcakes turned out. Your party ideas sound uber-cute. Thanks for letting me know about the changes- I've edited the recipe now to include the dairy-free cupcake version.

No plans at the moment for a book. But you never know... ;)

Take care!

Karina

Yvonne said...

I found your blog and love it! Every single one of your recipes sounds just wonderful to me, and that is not always the case when I look at GF recipes! :-) I am not offically diagnosed, but went off gluten and it's given me a whole new life. This was my very first dessert attempt and I have to say WOW! It is absolute heaven! I linked to it on my blog, hope that's okay!

I can't wait to try more. Thanks so much!

Yvonne

Karina said...

Thanks, Yvonne! I'm glad you found me. And super happy you liked this cake. Yay!

Take care!

Karina

Rick said...

Hi, Karina. This dessert is excellent! I had a couple questions, though: If I wanted to make it a little less sweet, can I substitute something for a 1/3 cup of the brown sugar, such as extra flour or another banana? Also, do you think there's a way to work quinoa flakes into the recipe, maybe as a substitute for brown rice flour? Thanks!

~M said...

Hi Karina,

I'm in the process of Passover baking so I went back to one of my family's favorite recipes - your banana almond meal cake. Chag sameach in advance to all of you celebrating.

I noticed that you put xantham gum back into this recipe - but you still have the note that says that gums are not needed. Which is it?

Thanks so much!

Karina said...

Hi ~M! Right. I did add it in when we tweaked the recipe for cupcakes, etc. But it still is not necessary. If you've made it before without and it worked, leave it out. I'll note that on the recipe. Thanks!

Chag sameach!

Karina

Tiffany Cole said...

Karina,
This looks absolutly great! For someone who is off cane sugar for a year, would you recommended adding more honey/agave? And for the frosting box confectioner's (powdered) sugar, any alternatives to that?

Thank's so much!
Tiffany

Jamie M said...

Thanks for this recipe! I made the cupcakes for my GF/DF son's 2nd birthday, but used ground flaxseeds (1 heaping Tablspoon) in place of the eggs (because even "free-range, organic" eggs do not come from happy hens). They turned out great, and I frosted them with fluffy buttercream frosting from the Vegan Cupcakes Take Over the World cookbook. Thanks, Karina.

David said...

hi Karina!
I'm excited to have found your site. I've recently been advised to avoid wheat and dairy and I found myself wondering what on earth I would do from now on! I want to try this banana bread recipe but as a family we're off sugar. Is there a way to incorporate Stevia into this recipe? Do you know any Stevia Sugar conversion info?
Thanks!
Shawne

Karina Allrich said...

Shawne- Baking with stevia is tricky-- it can taste bitter. And you lose the volume and structure of the sugar (less batter, smaller cake). Just a small amount of stevia replaces the sweetness- but it's really to taste. I'd start small- with a teaspoon- and taste test (do this before adding eggs). Add just a teaspoon at a time, to taste.

And remember- you'll need a smaller pan; probably less baking time, too.

I've never done this recipe with stevia, so you're on your own. Stop back and share your tips!

Note- I'll be baking with agave and stevia over the next few months and will be sharing what works. My chocolate biscotti was the first success (just posted).

Karina

Katrina said...

Karina:

I have a quick question. Would this recipe still work if I used processed walnuts instead of processed almonds? If so, what amount would I need? Thank you!

Katrina

Karina Allrich said...

Katrina- Walnuts would be delicious! Chop up about 2 rounded cups of walnuts. Process in a food processor until it is a fine meal. Measure out 1 1/2 cups nut meal. You should be close.

Let us know how it turns out!

Karina

Katrina said...

Karina:

I made the banana cake using the walnuts for my grandfather in-law's 82nd birthday. I am pleased to report that it was DEVOURED by everyone! I was the only gluten free goddess-in-training present. However, the gluten eaters were begging me for the recipe. The other cake present, a gluten filled chocolate cake, was barely touched! Another success! Thanks for your brilliance!

Katrina

burnett142 said...

Hi this my first time at your site. It's wonderful. Have you ever cooked the banana cake with ener G egg replacer? I have gluten, dairy and eggs allergies. Do you think it would work well? Thanks

Saltedbreeze and Family said...

Thanks again Karina! I made these for my daughter's 9th birthday celebration at school. They were AWESOME!!! I put a little pink in the frosting, topped with a ripe cherry and drizzled some vegan chocolate on the top... SO FESTIVE!
I will have a photo soon if you like...
Our whole community thanks you!
From Vashon Island,
~Noelle

Saltedbreeze and Family said...

http://i99.photobucket.com/albums/l317/saltedbreeze/DSCN0117.jpg

Karina Allrich said...

Katrina- Yay- don't you *love* when that happens? Thanks for stopping back to share with the class. ;-)

Hi Burnett- Since I posted this recipe I've gone egg-free and dairy-free and almond-free. I have some newer banana based recipes without eggs posted- can't vouch for this particular one- but my other banana cakes have worked beautifully with Ener-G Egg Replacer.

Hi Noelle! Wow- thanks for sharing the picture of those lovely cupcakes! Wow. I'm so glad you stopped back to share the link.

Happy Birthday to the Birthday Girl!

Karina

Kim said...

These are so fantastic! It is always a sign of good things when the batter is so yummy that the kids and I are eating as much of it as is going into the oven. (Which is why I can't bring myself to use bean flours!) Thank you. Amazing!

Karina Allrich said...

Kim- Thanks so much for stopping back to let me know. Yay! And I totally agree- bean flours are *nasty*.

Karina

~M said...

Hi Karina,

At the last minute, it turns out that I will be hosting a seder. I'm still working full-time so I'm trying to get as much done before the day of (Wednesday). Do you think I could make this cake ahead of time (like tonight)? Would you refrigerate it? I would like to try to keep it whole (as opposed to cutting pieces) but will wrap it with saran wrap or foil. Any advice is very much appreciated.

Chag sameach!
~M

Karina Allrich said...

Hi ~M! I would bake it now and wrap it when cooled; freeze it whole. Take it out and frost the day you serve it.

If you must frost the cake ahead of time, to keep the frosting from sticking to the wrap, frost the cooled cake and pop it into the freezer until the frosting hardens; then wrap; return to freezer.

When you remove it from the freezer, unwrap it while it's still frozen to keep the frosting from sticking.

That's the best approach, usually, for gluten-free baked goods. They taste best the first day, or the day they are thawed.

Shalom and xox

Karina

Cathy#1 said...

I love your website!!! My son is allergic to dairy, soy, corn, eggs and gluten. Your nutritious recipes have changed my life! I tried making the chocolate version of this cake with egg replacer and it flopped. Do you have any idea how I would make it with egg replacer?

Megan said...

Can this recipe be doubled?

Karina Allrich said...

Hi Cathi- I do not recommend using egg replacer in any recipe featuring almond flour. Almond meal is quite heavy and relies on the eggs to give it structure and rise.

Karina

Karina Allrich said...

Megan- If you double the recipe, use another pan the same size recommended- almond meal is tricky to work with.

Karina

beth said...

Hi Karina!

I love your site! I just started a GF diet and it has been so helpful in giving me options for good food... was worried I'd never have delicious baked goods again!

I have a question: I prefer to use butter rather than oil in baking. Can I substitute the butter directly or are there other adjustments I should make in your recipes?

Thanks so much!
Beth

Karina Allrich said...

Beth, Yes, you can certainly use butter instead of oil. There shouldn't be any problem with subbing. Karina

Amy said...

Hi Karina,
So I want to try so many of your dessert recipes. But I have an almond allergy as well as gluten and dairy and egg. So could I use a different flour to substitute the almond flour? and can I use egg replacer? sorry Im still new to all this baking!

Amy said...

Karina,
Dont know if my first post worked! I am just wondering if I can substitute the almond flour and the eggs in your recipes? they all sound so delicious but I have to accommodate all my food allergies!

Anonymous said...

This looks amazing! I'm just wondering how much this cake rises; I have a novelty baking pan that I'm going to try (for a baby shower), and I'm just wondering how much rising room I should account for.

Thanks!!

Karina Allrich said...

It's not a super high rising cake. You'll need to experiment with your novelty pan. Good luck with the baby shower! Karina

Karina Allrich said...

Amy- Most of my cake recipes are egg free and many do not feature almond flour- look in the cake and cupcake recipe index. I'd start there. Karina

G-free & happy in Montreal said...

Hi Karina! I've had to go gluten free 5 months ago, and I just found your website a few weeks ago, and let's just say it helped me feel normal again. I've tried a dozen of your recipes--all good, amazing, yummy and tummy comforting.
I am making this banana yumminess right now with some old pitch-black bananas I found shriveled and shivering in my freezer. I didn't have butter, nor cider, so I got a lil jazzy and made a peanut butter glaze...hopefully it'll have the opportunity to partner with the 'nana cake, I keep stealing spoonfuls...

All this to say: Thank you. Really. Thank you for making G-free liveable, no, better than thit, you glorify it. When I bring your decadent brownies to my Bible study, the other women begin to ask questions, and begin breaking off tender pinches and ask if it's sinful to pray to become celiac. So, you see, you're recipes have cause internal conflict in the hearts of Bible-revering women of God. Be well, dear Karina, be well. I'll pray each day for you to be well so you'll continue loving us through your heart, in words in ingredients.

jenna said...

Hi,
this recipe sounds delicious, however I am interested in baking a basic gluten free spice cake. Do you think omitting the bananas completely will affect the over all turn out of the cake? Perhaps substituting apple sauce for bananas? Thoughts???

Karina Allrich said...

Thank you, G-free and Happy- Lovely comment. xox

Jenna- I think applesauce would work- definitely. I'd use a cup of applesauce and check the consistency of the batter. If it needs more liquid, add a touch more. And please let me know how it works out. xox

Karina

bea said...

Thank you for this delicious recipe. Fulfilled both my desire to bake again and the need for gooey sweet and spicy goodness. The almond meal is a revelation.

Although I'm not technically gluten intolerant, recently I've been trying to cut out gluten and have been surprised at the difference in how I feel energywise. Pooh pooh to all those who ridicule us who try to find better health through food I say! You are definitely an inspiration.

- Beata.

Mandy said...

Karina,
I came across your blog a few weeks ago as I was panicking to make a menu for our first BBQ at our home. I was diagnosed with Celiac Disease in March and have been in a cooking funk. Since it's just my husband and me, I've been able to survive with just the basics of being Gluten Free. I have been trying to find ways to jazz up our meals and still keep them flavorful for us. Anyway, I made these cupcakes for our BBQ and again since then and we love them! Thanks so much for giving me the zest to get back into the kitchen and take risks. :)

Anonymous said...

Like all of your recipes - this one was amazing! My family and friends gobbled it up. I wish I could figure out a way to reduce the sugar though so it could from special occasion to a regular treat. Any suggestions?

Smelsa said...

Can I make this egg free?

Karina Allrich said...

For egg-free you'll need to experiment because of the high almond flour content. Karina

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