Vegan Banana Bundt Cake

Gluten free vegan banana bundt cake recipe

A tasty dairy-free gluten-free banana cake.

Vegan (egg-free) baking is a mega-challenge at high altitude. Throw gluten-free and dairy-free into the equation (not to mention, soy-free, Darling- I can't even rely on tofu yogurt!) and trust me, it can be a major pain in the proverbial butt. I've dumped two previous egg-free incarnations of this recipe lickety-split into the trash. Today, however, I tweaked again. And guess what? We have a winner.

So- this one's for all you lovely celiacs, gluten-free vegans, multi-allergic sweethearts and autism spectrum angels out there (neurodiversity rocks, after all).

Big banana kisses xoxo!

Vegan Banana Bundt® Cake

Updated and tweaked, this fragrant cake is moist but not heavy. Not unlike a pound cake. But there's no butter or eggs in sight. I'm thinking it will be tasty for breakfast. If it was summer, I'd serve it with sliced strawberries.

Wet Ingredients:

3 medium very ripe bananas, cut up and mashed into puree
1/2 cup applesauce
1 tablespoon bourbon vanilla extract
1/3 cup extra light olive oil
2 tablespoons raw agave or maple syrup
1 1/2 cups organic light brown sugar

Dry Ingredients:

2 cups gluten-free flour blend (I used: 1 1/4 cup sorghum flour + 1/2 cup buckwheat flour + 1/2 cup tapioca starch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon sea salt* (if your flour blend has no salt)
2 teaspoons xanthan gum* (if your flour blend has no xanthan or guar gum added)

Add in last:

Egg Replacer for 2 large eggs (I used Ener-G Egg Replacer made with warm vanilla rice milk)


Preheat oven to 350 degrees F. Prepare a Bundt® cake pan by rubbing a little oil in it.

Place the banana puree into a bowl. Add the applesauce, vanilla, olive oil, agave, and light brown sugar. Beat well.

In a separate large bowl, measure and combine your dry ingredients (I use a whisk to do this).

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

Make and froth your Egg Replacer; add it to the batter and beat to combine.

Pour the batter into the prepared Bundt® pan and bake in the center of a preheated oven for 40 to 50 minutes until done. Check the center for doneness with a wooden pick. The cake should be firm, and may appear slightly golden brown at the edge, yet still be moist inside.

Cool the cake on a wire rack before releasing it from the pan (by placing a serving plate on top of the cake pan and turning it upside down onto a plate).

My Bundt® pan is non-stick, so my cake slid right out- but if your pan is not non-stick, be sure the edges of the cake are loosened from the sides before you invert the pan.

Yields 12 to 15 slices. Freeze extra slices.

Recipe Source:

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Karina's Notes:

This cake would be fabulous drizzled with a light lemony glaze.

This kid-friendly allergy-friendly cake is gluten-free, dairy-free, egg-free, soy-free, nut-free.

I anticipate grilling slices for a warm toasty treat with tea.

I plan on trying the recipes as cupcakes.

Enjoy sugary treats in moderation. 
Gluten-Free Goddess® advises consuming 
no more than 2 tablespoons of sugar a day.


Michelle Dawn said...

Looks delicious. Your cooking is inspiring! Thanks for sharing the recipe.

healthyfishies said...

Oh MY! This cake looks to die for ~ I can't wait to try it. I used to love banana bread and the like, so this will definitely be a hit!! Thanks once again Karina!


ByTheBay said...

Oh, delish! Is Bundt seriously trademarked? Inquiring minds want to know!

glutenfreeforgood said...

Wow, I can't decide whether to comment on the green chile skillet bread or the banana cake. Hmmm? What a dilemma! Both warrant a mention! I love skillet bread and do a GF version of Mexican spoon bread. And I like the idea of a sweet vanilla cornbread; very creative and what a warm and inviting photo. On to the banana cake. Yum, that looks beautiful as well. Tricky baking on your part! Thank you for sharing the recipe(s).
Stay warm! Melissa

ladybeams said...

I don't know how you do it. You must really love to cook and bake. I would be so frustrated by all the stuff you can't eat. Many Kudos, My Dear, for your persistance and the constant help you give to others with the same problems. I saw on that they're studying an enzyme that may help make life easier for people with celiac disease. I thought it was pretty interesting, and hopeful.

Allergic Girl said...

how do you do it?! you are such a wonder. that bundt cake looks perfect.

bittersweetblog said...

Incredible, especially considering all of those obstacles you had to overcome to make such a treat. It looks great!

the veggie paparazzo said...

You threw two (two!) away before getting the recipe to work--that's fortitude. Thanks for sharing your success with us; that looks delicious, and my bundt pans have been sadly empty since my celiac & allergy diagnoses.

Karina said...

Thanks, All of You!

I was disappointed in the texture after pieces were frozen. Fresh from the oven, though, it was fabulous.

[And yeah, BTB, Bundt® is trademarked. Who knew?]


-amykins- said...

Ooh! I'm so going to try and make this. It looks so nice :) xx

lavenderhue said...

The bundt cake reminds me of yester years. I am definitely going to make an attempt to bake this over the weekend. Its been quite challenging for me to bake GF and finding the right taste. But I will continue. You mentioned that you cannot eat soy yogurt. I was introduced to a rice yogurt made by "Ricera" and totally sold. Easier to digest and delicious! Comes in many flavors. The health food store here in J-ville FL cannot keep it on the shelf. The skillet cornbread looks good too. I am new to your post but have been reading and trying your recipes for the past months. Now that I know how to make posts and comments you will hearing from me more often. Thank you for the healthy treats. Much appreciated.

Karina said...

Amykins- Love your avatar!

Hi Lavenderhue- Wow- rice based yogurt? I am THERE. Thanks for the fab tip! It would make a huge difference in vegan baking. I'll be looking for it, pronto.



Sorina said...

Everything on that plate looks amazing!I would love to try this, sounds very simple and nice:)

drdebell said...

Ok, so I've been on a sort of "GFG" kick here in the last couple of weeks. I've made the butternut squash chili, the chicken enchiladas, chicken tropicale, and tonight the vegan banana bundt cake. I opted for mini cakes so that they'd be convenient to transport to the office as breakfast food. Gees, are the gorgeous! And soooo tasty. I used eggs instead of a substitute and used Pamela's GF baking mix instead of the GF Pantry bread mix. I'm contemplating a little modification to turn this into a "morning-glory-muffins-go-bundt" kind of a thing. I love to cook, but rarely do so. Now, even though I HAVE to cook more at home, I actually look forward to it a whole lot more. Thanks, Karina!

And a question for all of you: did you find that your taste buds and cravings really changed a lot once you cut out the gluten??

lavenderhue said...

I made the bundt cake Sunday. Easy, tasty and moist. I slathered vegetable spread on mine warm, my husband put ice cream on his.

Yes I have been aware of my taste changing now that I do not eat gluten products. Less heavier and no after taste. It funny how friends and family still try to feed me or give advice knowing that
I prefer to eat differently.

Karina said...

Hi Drdebell,

So glad it worked for you. I will try it as muffins, too.

To respond to your question- Yes, my taste buds (and sense of smell) totally changed after a month gluten-free. The smell of wheat- in the grocery store bakery section, for instance- smells really WEIRD to me now. Not at all appetizing.


Hey Lavenderhue- Yay! Sounds delicious.

Did you freeze any of yours? I was disappointed in it after it froze and thawed. But it may just be here at high altitude, where cakes behave strangely...


drdebell said...

You'll all be pleased to know that I shared the banana bundt cake with my non-gluten-fearing friends, and they all asked for the recipe! As for the freezing, I'm wondering if the mini-bundts or muffins might freeze better than a chunk from an entire cake... I haven't tried it, I'll admit, and my version used a couple of different ingredients, but it might be worth a shot.

Thanks, Karina, for this great website. I've sent untold numbers of people to visit it.

drdebell said...

OK, I did a little experimenting. Scary at first, but the results were good. I realize that what I did to this lovely cake won't work for lots of you, but for those without allergies to nuts...ummm. I used Pamela's Baking Mix, added about a half cup of carrots, probably a cup of toasted coconut, a granny smith apple chopped into fine pieces, and a cup of nuts (I mixed up almonds and walnuts). I also reduced the oil by just a little bit. And whoa! I love the mix of all the lovely fruits and nuts, and I got the morning glory muffin taste that I was going for. I think I'll try a bigger batch next time and freeze some to see how they do...

Karina said...

Wow, DrDebell,

That combination of fruits and nuts = fabulous. I wish I could still use Pamela's mix- not to mention, the walnuts and coconut.

But... you've inspired me to try adding some carrots and apples. Yum!

Thank you for sharing your tweaks with us.



drdebell said...

I forgot to mention the raisins!!!

drdebell said...

The question has come up on this blog about freezing this cake. I have made this as mini-bundt or mini-loaf cakes, and they have frozen beautifully. Maybe there's something about the smaller size that works better--less "middle" and a fair amount of lovely browned outside??

FoodAllergyMom said...

Karina I love your new layout, it made it so easy for me to find a gluten/egg/dairy free treat. I am still on my never ending quest for a decent cake. This one is beautiful,I can't wait to try it!

Jess said...

My little guy is 5 and he has just been diagnosed (about 3 weeks ago) with being allergic to milk, egg white, and wheat. We've never had to change so many things at once - very overwhelming. I came across your site shortly after we found out and this was the first recipe we've tried and OMG it is SO GOOD!

I didn't make it in a cake pan but rather as cupcakes and they are light and flavourful and simply delicious! Kudos on creating such a beautiful recipe! He adored them - and he's never really liked cake/cupcakes. He went so far as to say he wants them for his birthday - which was cute :)

Can't wait to try more of your fabulous recipes! :D

Karina said...

FoodAllergyMom- I'm always on the look-out for new vegan gluten-free cake recipes. ;)

Jess- Oh- I am SO happy to hear this! And I'm thrilled your little guy likes this recipe enough to ask for it as a birthday cupcake.

How sweet is that? It brought a tear to my eye, I confess.



allison said...

Love your site..I would like to try the banana bundt cake but do not have darifree powder. We are able to have soy at our house, does it have to be a powder or do you think I can use soy milk? thanks

Anonymous said...

How many cups does the bundt pan you used hold?

Karina Allrich said...

Allison- I originally used the DariFree powder as a dry milk substitute for flavor; now I don't think it's necessary.

Anon- My Bundt pan is a medium-to-large pan; I'd guess this recipe made around 4 cups of batter- and there was still room for more.


Anonymous said...

Okay. Mine holds about 10 cups. I was debating whether I would need to double the recipe. What do you think?

Karina Allrich said...

Anon- Yeah, mine is probably a 10-cup.

Thing is- doubled? I'd be afraid it wouldn't rise and would turn out very dense. If you're using real eggs this shouldn't be an issue; but I've found with vegan gluten-free baking that too much batter/too large can often mean sticky and dense in the middle.

Your call.


judie said...

right now the banana chocolate bread is in my oven,with corn starch subbed for my missing tapioca starch, but next bunch of bananas has bunt cake written all over it. Can't wait to try it.

judie said...

I forgot, I've decided I must be a "Megan" cause I am a meat eating vegan.Our new category Karina.

Karina Allrich said...

Judie- Thanks for the *smile*. Love it.

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