Gluten-Free Banana-Blueberry Muffin Cake

Banana blueberry muffin cake - gluten-free.
Beautiful banana-blueberry muffin cake. Gluten-free.

Muffin Cake Madness

My partner in (culinary) crime- the infamous and ever-up-for-baking husband Steve- informed me our bananas were mucho ripe. In fact, to be completely accurate, he poked his head into my cozy little studio the other day and declared, Our bananas are ripe. I should bake something.

I looked up from my iMac and murmured Hmmm, in assent. 

But what, exactly?

Ripe bananas were calling. Begging to be a part of some grander life affirming tastebud tingling scheme. But do readers really need another banana cake recipe? I pondered, slurping cold coffee with vanilla hemp milk. Which reminds me. I should share this.

An impromptu hemp milk review

I am happy to report to you dairy-free beauties out there, there is a brand new fortified hemp milk on the moo cow alternative scene, and it is gluten-free, dairy-free, rice and soy-free- making a certain humble and finicky GF/CF visual associative thinker just plain stoked. Why?

Two issues. Well, aside from the whole, Why do they have to put soy, pea or nut protein in every dairy-free concoction? Tough on those who are not only gluten-free and casein-free but allergic to legumes- including soy- and nuts.

First issue. Color. 

Dude. I won't name names, but (okay, it's Hemp Bliss). I cannot tell you how unappetizing your grayish BROWN hemp milk is. And second issue- not only is it icky blah beige, it separates in my coffee and tea into a swirling galaxy of unctuous globules and curdled droplets of heinousness.

To be fair? I do so appreciate it that you sweeten it with organic cane sugar and not brown rice syrup, but. Can't you make it a little more homogenous? Because, um.

Someone else has.

I was browsing non-dairy beverages last week in Santa Fe (ever the optimist, I am always on the look-out for a new milk alternative that doesn't, well, suck) and I spied a new kid on the block. Maybe it was the tie-dyed design that spoke to me, but I felt a kinship immediately. Then I read the label. Free of gluten, no casein. I bought only one- vanilla- not because I didn't have faith, but. After all, I am realistic (well, most of the time).

The new hemp milk is called Hemp Dream- and by the way, in case you were questioning if this review was coerced, or in any other way possible might not be 100% unbiased- apart from the native bias of my own distinctive taste buds- in the spirit of full disclosure, I swear, as a gluten-free goddess, and hereby declare I was not contacted by said company or approached or compensated in any way. This is me, buying a carton of Hemp Dream. On impulse. And reporting to you.

Of course, you might not want to take my word for it. 

You should do your own hemp milk taste test. And the swirling globs in hot coffee test. But for my palate- I'm so happy with the new Hemp Dream I could cry. Well, maybe not cry. I'm usually not that dramatic.

Karina's edit: Time passes. Fast forward to Santa Monica, 2010. Back to the future, here I am buying a new hemp milk to try- and it's darn tasty, too! Pacific Natural Foods Vanilla Hemp Milk is very vanilla-y and quite good.

And as for the fragrant bananas? 

We tossed together a blueberry muffin style banana coffee cake. And it is, shall we say, a keeper.

delicious gluten free vegan banana bluberry muffin cake
Banana Blueberry Muffin Cake

Karina's Banana-Blueberry Muffin Cake Recipe

Recipe posted January 2009.

It's almost a pound cake, this cake. And kinda like a blueberry muffin textured coffee cake. Best of all it is moist and so darn tasty you won't believe it's vegan and gluten-free. I'm serious. A perfect cake for your GFCF angel. Or brunch with friends.


3 medium ripe organic bananas, mashed into puree (1 liquid cup)
Ener-G Egg Replacer for 3 eggs- whisked with hot water till frothy
1 tablespoon bourbon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon organic raw agave nectar or honey
1/2 cup light olive oil or organic coconut oil
1 1/3 cups organic light brown sugar
1 cup GF buckwheat flour (or mix of GF oat, millet or brown rice flour)
1 cup sorghum flour
1/2 cup potato starch (not flour) or tapioca starch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon xanthan gum
2 teaspoons fine grated lemon zest
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 heaping cup organic wild blueberries


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

In a mixing bowl, beat together the wet ingredients- bananas through oil. Whisk together the dry ingredients (flours through spices) and add them to the wet.

Beat till smooth and sticky. Add in the blueberries by hand.

Scoop the batter into the prepared Bundt® cake pan and smooth evenly. Bake in the center of a preheated oven for 40 to 50 minutes (mine took a full 50 minutes) until the cake is firm but gives slightly to a gentle touch; test with a cake tester if you like. If you use a smaller pan, it may take longer to bake through the middle.

Cool on a wire rack. When the cake is cooled place a serving plate on top of the pan and invert the pan to release the cake onto the plate.

Serves 12-16.

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Recipe Source:

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Karina's Notes:

Though I usually report that vegan and gluten-free cakes are best eaten the day they are baked, we did something different with this recipe.

When the cake was cooled and released from the pan I wrapped it tightly and stored it in the refrigerator overnight- as an experiment. The next morning it was moist and delicious and sliced up beautifully. So you could definitely make this cake ahead of time for company the next day- and it will be delicious.

I've also made this cake using Ener-G Egg Replacer for 3 eggs, whisked with Hemp Dream- vanilla. Hemp milk adds moisture to the batter, so if you need a moisture boost, try hemp milk.

As for the bananas- some readers report back with problems in banana cake recipes- and it boils down to the size of the bananas (larger bananas will make more liquid). I used three medium bananas. If your bananas are large, you might try using two.

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

And yes, I bet this recipe would also make for some tender cupcakes-muffins. They'd probably bake up in about 18-20 minutes or so.

One last tidbit:

For readers looking for an excellent resource on dairy-free living- have you checked out the new cookbook and reference guide to cooking and baking without dairy titled Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

It's chock full of valuable information and recipes- especially for those new to living without milk casein, whey and lactose. The author is Alisa Fleming; her website is Go Dairy Free.

xox Karina


Kristijoy said...

I've seen hemp dream I'll have to try it. I drink living harvest's hempmilk and it's pretty good. I really like they have an unsweetened verison.

Ann from Montana said...

My only choice locally is Living Harvest which I like and use for everything. The chocolate I use to make a mocha and it doesn't separate or clump with the coffee.

Coffee cake looks wonderful.

I made your Sweet Potato Coffee Cake just this morning..but I substituted Pumpkin so I guess it is Pumpkin Coffee Cake... Wonderful!

Kelleen said...

You must have read my mind. I went to make a cup of tea and put my hemp milk in it and it curdled..ugh, I threw it down the sink thinking that the milk had gone bad, when I opened it just this morning. I miss regular milk. Anyway, I also have about 7 upber ripe bananas, and know what I will be baking this weekend, thank you!


Angela said...

What a superb post and so informative. I currently drink almond milk and have been looking for a good hemp milk. I would assume Hemp Dream is @ Whole Foods? The cake looks phenomenal, if I only had bananas!!!

StickyGooeyCreamyChewy said...

Thanks so much for the tip on Hemp Dream. My little nephew is dairy and casein-free and this would be great for him. Not to mention that he'd love your delicious cake too!

Alisa said...

That cake looks so deliciuos! I may have to do some banana baking myself here soon.

I am glad you like the book!

Leslie said...

Hi Karina,

I've been following your web site for a few years now since I discovered my allergies. Thank you so much for all that you do! Your recipes are always wonderful, I love the artistic flare with the pictures and you write wonderfully!

One thing I've always wondered though. You use a lot of buckwheat flour. Do you use the toasted (brown) buckwheat flour? That's all that is available here in Anchorage, AK but I can get whole buckwheat and grind it myself in my coffee grinder.

Anonymous said...

Did you know that you can bake with rice bran oil-it's better than light olive oil.

Light olive oil is not all olive oil-sometimes it's a mix of other oils-gross.

Adriana said...

If I wanted to bake this recipe using Pamela's Ultimate Baking mix could I just substitute all the flours for equal measure of the mix?

VeggieGirl said...

I BELIEVE THAT LIVING HARVEST HEMPMILK REIGNS SUPREME!!!!!!! IT'S ALSO HIGHER IN NUTRITION BENEFITS!!! And no, I'm not endorsed - this is my personal experience.

Maggie Mac said...

Your recipes sound wonderful; but I am at a loss as most of the ingredients are foreign to me. And I am not sure if I could substitute eggs for eggs, milk for hemp milk, etc. I am lucky that I only have to avoid gluten and most of the flours I have on hand; I do not have access to all the vegan/natrual foods as I live in a very rural, farm oriented area. The closest Whole foods is at least 4 hours away. And I have not found a true Health food store around. Can you recommend or give options to those of us with such limitations? I am afraid to just substitute as the result might not turn out and a mistake can become costly. Thanks!

21-year-old gluten-free goddess-to-be said...

Why do you prefer organic cane sugar over brown rice syrup?

GFE--gluten free easily said...

I'm overflowing with what I call "baking bananas" myself! LOL I will be making some cookies with them later today. ;-)

I've had issues before with recipes not turning out correctly because of too much or too little banana, so now I mash my bananas in a measuring cup and note both the cup measurement and number/size of the bananas on the recipe (e.g., 1 cup of mashed bananas, three medium). I make notes if the amount needs adjusting for the next recipe. (I can't depend on memory and recipe requirements are different for the amount of banana needed.)

Thanks for the review on the hemp milk! I am new to hemp, but my girlfriend recently made some salmon cakes with hemp seed that were to die for.


Shawnee said...

Hi Karina,

I've silently followed your blog for the last year and think it is so fantastic! I've been gluten free for a year, and just found out a week ago that I am also casein, egg, yeast, and almond intolerant (amongst others...) Now I'm doubly grateful for your blog!! Thanks for kicking butt in the kitchen for those of us that are new goddesses in training :)

And I feel your pain with the brown rice issue, WHY is it that they must put it in everything!?! I too just picked up a carton of Hemp Dream because it looked the most 'free' of the group - good to know it has your thumbs up!

Anonymous said...

Thanks, Karina for another wonderful photo and recipe. However, what could I substitute for the bananas? I have never liked them--ever! Could I use my homemade applesauce? Is there something else that is a "universal" substitute for bananas in recipes? I have tried, but I just can't make myself like bananas.

Devon said...

I am a fan of Living Harvest Vanilla Hemp milk,but I am super keen to try Hemp Dream. I will say my "milk alternative" of choice is Unsweetened Vanilla Almond Milk. But if I am drinking a tall cool glass of alt. milk, LH Vanilla Hemp has been my go too. Or Sweetened Almond Bliss (Vanilla).

I love your baking treats, I am always inspired to bake when you post such delicious looking treats. I just need to find someone I can hand them out to so I don't snarft them all down for myself!

Bellinanina said...

This is a fantastic recipe! It fits perfectly into our home diet! My 3 year old son will love helping me make this!
Our favorite new 'always on hand' item is hemp milk.
We use 'Living Harvest'. They just came out with an unsweetened vanilla!
I love using it in everything from breakfast cereal, smoothies, lattes and baked goods to just plain drinking.
For a tad of sweetness I add a touch of agave and no worries about the added sugar factor! Great for diabetics who enjoy a bit of flavor without compromising sugars and full of those important omega oils! (And no, I don't get any brownie points from the company) I'm thrilled to have something other than RICE for my family as we have so many items to cut out. Hemp milk is very healthy!

Thank you for sharing your wonderful recipes! This one I can't wait for! (as usual)
We're going to make it today! :)

PurpleStick. said...

Oh my. This cake combines two things I hold dearly to my heart.. bananas and blueberries. Mmmm.. to bad blueberries aren't in season now, but I guess I can always use frozen!
And thanks for the hemp milk review, although I have heard of hemp dream, I have yet to see it on a store shelf. Funny thing too, I was just about to buy HempBliss the other day, vanilla though,(I'm a bit of a sceptic at times too) with its "NEW AND IMPROVED FLAVOR" sticker flashing about in my face. I resisted though, and a good thing too, because I can not begin to explain how much I HATE certian non dairy milks curdling in hot beverages. Drives me crazyyyyyy.

Anonymous said...

Thanks for your wonderful recipes! I can't do cane sugar (or brown sugar or molasses) but honey, date sugar, and agave are ok. Normally I can just sub one of these for brown sugar, but there is a LOT of brown sugar in this recipe. Whar would you suggest as a sub for the brown sugar here? Thanks!

Wendy said...

Hey Karina,
Made this recipe. I am allergic to lemon so I substituted apple cider vinegar and frozen cranberries (allergy to blueberries). I used rice milk and made a powdered sugar drizzle. HEAVENLY! Fabulous recipe as usual. The kids even ate it up! Thanks for a great recipe! Wend

P. said...

Must comment on curdly imitation creamers, and what I discovered.

The one I use always separated/lumped/curdled. I just put up with it. On a visit to my daughter's, I packed a container of it, along with my coffee and tea, not knowing if I could buy it there (and I'm just partial to my tea and coffee, so I took them along).

I made tea, and I made coffee, and neither of them separated/curdled/etc at her house.

Hmmmmm. Must be the water. She filters.

I went home, got a filter system, filtered some water, and there's no more separating (unless I forget to chnge the Brita filter)!!!

Mystery solved.

Debra said...

I have an almost full box of Plain Hemp Bliss in the fridge that I paid $5.00 for. I cringed when I sampled it. So do I take a chance on Living Harvest? I don't have a problem with soy but would like to find an alternative and the omega 3 profile seems like a nice benefit. Is this an aquired taste?

Ricki said...

I found your blog by way of Sally at Aprovechar, and can't believe I've not visited here before! Your site is glorious, and the recipes all look SO good. Can't wait to go through all the archives! :)

Barbara said...

I went and picked up Hemp Dreams. It was whiter and didnt separate in my coffee. Yeah! I still like the Living Harvest Brand but Hemp Dreams was very tasty, not gritty. Thanks for finding this product.

Ali said...

Karina -

Cake looks great. I love hemp milk and am happy to hear of a new brand.

I thought you might want to know a little something about the Living Harvest Hemp Milk. My husband called the company after he and many of his clients were reacting to it (he is a nutritionist and gluten-sensitive). They DO NOT use gluten-free brown rice syrup and only tested ONE batch of rice syrup and ONE batch of the final milk product. They said it was less than 20ppm. But that doesn't mean other batches couldn't contain a significantly greater amount of gluten from the rice syrup. Lundberg brown rice syrup is the only brand that I know of to be GF.

I keep meaning to post this info on our website, think I will now. Thanks for blogging about it!

-Ali Segersten (Whole Life Nutrition)

Anonymous said...

Thank you soooo much for your wonderful recipes!

I just wanted to comment that you can freeze your ripe bananas. So, the next time you have ripe bananas (or can buy them that way at the store) and you don't have time to cook - just stick them in the freezer. When you are ready to cook put them out about an hour before you will need them, peel, mash and cook!!!

Jennifer said...

I have never baked with hemp milk. I like this idea, Ive been using almond milk in some things.

Thanks for this recipe, I have a ton of frozen blueberries taking too much needed space in my freezer that would be perfect for this!

Anonymous said...

How much hemp milk did you use? 1 Tbsp.?

Ebee said...

Like Adriana, I would also like to know if I can substitute Pamela's for the flour....this looks so good!

Karina Allrich said...

Thanks to everyone for sharing your opinion on hemp milk.

I just want to share this- for those using Living Harvest Hemp milk. I wrote to the company asking about its gluten-free status.

The sweetened flavors are sweetened with brown rice syrup created with a barley enzyme and may not be appropriate for sensitive celiacs.


Karina Allrich said...

Anon- If the recipe calls for 1 egg, Ener-G Egg Replacer suggests a ratio of 1 tablespoon of the powder whisked with 4 tablespoons warm water to replace 2 eggs. It's on the box. I used 4 1/2 teaspoons of powder with 6 tablespoons of hemp milk as my liquid to create a sub for the 3 eggs.

Adrianna and Ebee- Yes, absolutely. I have found that most baking recipes easily sub with Pamela's Baking Mix. You can actually just follow the rest of the recipe, if you like. If you wish you can lessen the leavening by a teaspoon. Or not. I find that gluten-free cake and bread recipes usually benefit from the extra boost of leavening in Pamela's- unless you're at high altitude.


Karina Allrich said...

Anon- Regarding the brown sugar substitute. You can bake with agave or honey; the trick is to use less than the amount of sugar called for, and if need be, use less liquid. Start by using about half the amount called for- say, 3/4 cup agave or honey; and start with 2 tablespoons less liquid (bananas); see how your batter looks/tastes. I'd also use less oil.

You may end up with a slightly denser cake.


Karina Allrich said...

Maggie- Regarding milk and eggs in my recipes. You can use dairy milk in any recipe that calls for non-dairy milk. And eggs instead of the egg replacer called for.

I have to bake vegan because I'm GFCF and egg-free (food allergies).


Karina Allrich said...

Leslie- Toasted buckwheat flour? Sounds delicious. I'd love to try it. It would be the same as the plain buckwheat I use- but toasting the groats would bring out the nutty flavor.

If you don't care for buckwheat, a fine brown rice flour can work in its place.

Anon- I am aware of rice bran oil, yes. I bake with light olive oil because I'm not allergic to it and because I like the way it works in my GF baked goods.

Debra- Hemp is nutty and can be strong. Hemp Bliss is the strongest, brownest version of it- why I prefer Hemp Dream, which is milder, whiter and does not separate.

21 Year Old GF Goddess To Be- Brown rice syrup is often processed using barley- so be careful. Also- I have a slight equivocal bent toward brown rice allergy; trying to limit my exposure to it.

Angela- I find Hemp Dream at Whole Foods and Natural Grocer.


Karina Allrich said...

Anon- I didn't forget your banana sub question. Well, maybe I did at first. But then I remembered!

For banana subs- you can replace bananas in any of my recipes with canned pumpkin, squash or sweet potato puree.

Most of my recipes call for 3 medium bananas- that's about 1 cup.


Freya said...


Just discovered your blog recently.... thanks for posting this recipe. I'll have to try it when my bananas start getting brown.

I guess the ironic thing about it was that I found your site the same day you posted this recipe, which was also my birthday :). Too bad I didn't have any old bananas, then!


Karina Allrich said...

Freya- Happy Birthday! I hope you got to eat some cake. :)


amy stanfield said...


You never fail to produce creative, lovely, dee-licious! (and thank you!)
Question though for those of us that are slightly lazy...can Pamela's mix be used in recipes like this that call for all the different flours?

the chocolate lady מרת שאקאלאד said...

Thanks Karina for the wonderful post and everyone for all these helpful comments,

Devoted as I am to all things hempish I have never tried Hemp Dream brand hemp milk because of that tie-dyed box--I just am so tired of all the nudge-nudge, wink-wink reactions I get whenever I try to advocate hemp as a healthy soy, nut, and moo alternative. I will try it now, and try to grow a sense of humor--I will need one, since my next project involves chia seeds.

I use Hemp Bliss lots. I don't like the grayness or clumpiness, but I figure it is the least refined, and that must be good.

FoodAllergyMom said...

Once again my undying thanks for a beautiful recipe! My Emily loves all things blueberry, I am so excited to make this for her. I guess it's time for me to finally buy some buckwheat flour. Does this really all come as easily to you as you make it appear? (sigh) You are so gifted and we are emmensely thankful to you for sharing that gift!

Gina said...

I made this recipe with cranberries instead of blueberries as well. It turned out wonderful! Thank you for the recipe!

Karina Allrich said...

Hi Amy- Yes. I've found that any recipe I've tried with Pamela's Baking Mix turns out really well. I don't change anything else, just sub the flours and xanthan gum with her mix.

Chocolate Lady- Ah- that's funny. ;) Don't worry, I think things are changing; there is an exploding awareness regarding hemp seeds now- so good for us. I hope you like Hemp Dream if you try it.

FoodAllergyMom- Easy. Nah. There's a lot of behind the scenes swearing and tossing of failures into the garbage. xox

Gina- Very cool. I bet cranberries would be tartly wonderful in this (is tartly a word?).



Jan said...

I love your blog and read it regularly for recipe inspiration. I've been gluten-free for about 6 months and recently found out I have to eliminate casein and eggs as well. That's been the real stumper! I'm using EnerG egg replacer and following directions, but everything I bake comes out soggy and underbaked. That includes this cake. What am I doing wrong?

Karina Allrich said...

Hi Jan,

There are a couple of issues that might effect baking time (if your cakes and muffins are coming out soggy in the middle they are undercooked).

Your oven might be need to be calibrated (it might heat slightly lower than 350 degrees F). You are preheating the oven, I assume.

Another factor is the pan choice. Different materials produce different needs with baking temps and times (glass vs silicone vs dark metal; each one has unique property).

Are your ingredients at room temperature? This helps.

Have you tried mixing the egg replacer with warm water?

Also- measuring: do you dip into the flour/sugar bag or pour? I pour the flour and sugar into the measuring cups and even them off.

Do you store flours in the fridge? This adds moisture.

Do you use dry measuring cups for dry ingredients and wet cups for wet? This is important.

You could try simply baking longer- that's a start, because your experience suggests your baked goods are under-done.

Hope this helps- if any of these questions ring a bell, let me know.

Good luck!


PS: I use a gas oven at high altitude, too; might be the difference in timing (although I have to bake longer to compensate).

Jan said...

Hi, Karina:
Sounds like you're saying too much moisture, in general. So I should just increase baking time?
Specific answers:
- Don't know about the oven temp, but I've been using it for years and haven't had other problems; so if it's off, I'm used to it.
- Pan choice: for the cake, I divided it into 2 loaf pans, one glass and one metal. Both were underbaked.
- Ingredients were at room temp, egg replacer mixed w/warm hemp milk, flours stored in the cupboard (I used 2.5 c Pamela's instead of the flour+xanthan gum)
- I sometimes dip my cups,. sometimes pour. Are you saying that if I dip I don't get as much of the dry ingredients?
I think that in general I have always been a kind of sloppy cook--I'm not always really careful/exact in my measurements. And, up to now, it has always worked just fine. I guess I need to add more discipline.

Thanks a million!

Karina Allrich said...

Hi Jan- First thought re using Pamela's instead; her baking mix contains buttermilk (you mentioned being casein-free). If you're using her bread mix in place of my flours- that's fine- it's casein-free.

I'd start by using less liquid than what my recipes call for- perhaps your humidity is impacting the recipes (I live in high desert- very dry).

Baking egg-free definitely impacts recipes. I find I must bake longer.

Pouring vs dipping into flours makes a small difference in measuring; pouring is considered more accurate.

I do think that when it comes to vegan gluten-free baking, precision pays off.

One more tip. Do you test with a wooden tooth pick? That helps you see if it's still sticky. Or if you press lightly in the center and the cake "gives" too much, you can see if it needs to bake longer. Touch the outer edge of the cake first to see how the cake feels when it's done.

Good luck!


Bobbi da GF Rookie said...

Some reason this recipe caught my eyes - I was looking for good recipe for Bake Sale (fundraising for MS) and wanted to make something GF for those who can't have regular cakes. Not using my regulars (butter, eggs, and regular flour) scared me, but everybody in my office loved my Test-Baked-One! Definitely making this for our Bake Sale. I wanted just use Agave to omit Brown Sugar, but didn't want to mess with recipe since I know nothing about GF baking...
Thank you - and I'll be trying different recipe of yours!

Jade Lam said...

Wow! Baked these at the cafe this morning I am salivating! YUM! The hint of lemon through it is awesome. Thanks for sharing Karina.

Anonymous said...

This banana blueberry cake/muffins is sooo good. It didn't have the usual gluten free taste. EVERYONE in my family loved it. I am so happy when I find good recipies that my 3 year old son can enjoy. It is hard to find good ones that are also egg free...thanks!

Carol said...

This is just amazing! My family loves it. We've made some alterations to fit my family and we are now making it once a week.

1st, we found that Whole Foods or Safeway will sell their overripe bananas dirt cheap. (This means bad bananas are good bananas.) We recently got a 6 pound bag for 10 cents/pound. So, to use up all these bananas, I now put in 5 small to medium bananas. (If you can't use up all your rotten bananas, put them in the freezer for another day, but peel them first.) I have to increase the cooking time to about 60-65 min, but it is worth the extra bananas. Also, I don't mash the bananas. I just throw them in the Kitchenaid and turn it on. Then I start collecting the rest of my ingredients, and when I'm ready to add them in, the bananas are nice and liquidy and perfect.

Next, I use all the juice of the lemon and all the zest, and I've increased the cinnamon to 2 tsp and the nutmeg to 1 tsp. Instead of potato starch, I'm cheap and am using corn starch and we couldn't tell the difference.

And finally, we loooooooove blueberries, so I have upped the quantity to 2 cups. I bought lots and lots when they were cheap, and froze them without washing them, so they don't stick together when I pull them out of the freezer. I wash them to help thaw them and throw them in the batter.

Thank you so much for this blog. It is fun to try the recipes and it is amazing to have people tell me they didn't realize it is GF!

Anonymous said...

I just made this cake, it is WONDERFUL! Going to use it in a menu next week for a meditation retreat. Thank you!

Catherine Kim said...

I baked this with no sugar. It's delicious. The texture is great. Thank you.

Lynn said...

I'm very new at GF baking (my husband just discovered he's allergic to wheat)and have been overwhelmed with trying to bake for him; especially baking that tastes good enough that the rest of us will like. I saw this cake but didn't have buckwheat flour, so I used a mix of rice and amaranth flours and also used some dried blueberries. FABULOUS!!! It didn't appear to rise much, but wasn't heavy or gummy. My kids haven't liked much else that I've made that's safe for Hubby, but they asked for seconds with this one. Thanks a bunch. Looking forward to trying more recipes here. There's lots that look absolutely scrumptious.

Brooklyn Blade said...


I found your site a few months ago, while trying to figure out what to make my (now) 17 month old daughter. We are still sorting out her allergies/intolerances, but in the meantime, she loves everything I have made from your website, including this cake (which i make as mini-muffins). So thank you!!!


Anna said...

Hi Karina!

I made this as a test run for a birthday dessert. My mom and I have multiple allergies (most don't overlap between us) and my poor dad has to deal with the lack of "normal" food in the house and on special occasions.

This came out wonderfully! I also have had problems in the past with some of the recipes coming out gummy inside, but still tasting great. Your tip about removing the baked good from the pan as soon as it is cool enough solved it for me.

Thanks so much for keeping this up! You must have very good karma :)I don't know what I would do without your recipes and ideas. I will make this again soon.


Anonymous said...

Karina, I tried your recipe, with all ingredients you list above, except for the Bundt pan...LOL!! Made 20 muffins instead, and they are FABULOUS!!! We found ourselves another winning recipe...which, by the way, are really hard to come by, so this recipe is a keeper!!!


Trish said...

I made this cake using a combo of millet and quinoa in place of buckwheat (I don't eat it as part of the blood type diet for AB's), and I subbed in a good brand of applesauce (natural, no sugar added) in place of bananas. I also used half xylitol and half raw cane sugar (which tastes like a lot like brown sugar), and it came out fabulously. I also used eggs as I do not have this intolerance. I think next time I might use pureed sweet potatoes or pumpkin. I also wrapped up the cake immediately in saran wrap and foil while it was hot and placed in the fridge overnight, as you suggested. This really did help to lock in some moisture. I do this with 'real' wheat cakes when I bake in layers. Wrap in saran and foil almost minutes from coming out of the oven and storing in the freezer until ready to decorate. People always want to know how I get my cakes so moist--that's my 'secret'. :-)

Anonymous said...

i just recently found out that im allergic to wheat and milk. its been so hard lately to eat breakfast cuz i cant grab a muffin on the go, so i can hardly wait to try this recipe!
-ruthie c. from ohio

Lisa said...

This looks good. Unfortunately, my allergic-to-nearly-everything son is allergic to buckwheat. Of all things! I'm not familiar enough with GF baking to know how to substitute (so far I've made sorghum crackers--a success, but they have no leavening--and teff pancakes. He didn't like the millet biscuits, though I thought they were edible. He's just turning 3, btw).

But I wanted to say, he loves Pacific brand hemp milk. It's the only brand he will drink! Granted, the only other brand I've tried was the Tempt one. He refused it. Picky picky!

So are you allergic to rice too? Or just trying to avoid it? Could I use rice in place of the buckwheat flour? And could I use flax gel in place of egg replacer? He can't have eggs or potatoes. In fact, the local GF bakery doesn't have one item he can eat. Which is why I'm browsing recipes. His birthday is Tuesday. Any ideas?

Karina Allrich said...

Replace the one cup buckwheat flour with a blend of sorghum and starch, or half brown rice flour with half starch. This recipe is flexible. I don't have much experience with gel egg replacers- be careful with this much banana, it could turn gummy. If it was me- I'd forgo the egg replacer (banana is actually often used as an egg replacer) and just up the baking powder- add a teaspoon. See subs and baking tips, too, in left sidebar for lots more info.

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