Ingredients

The following ingredients have 4 Servings
  • 2 cups pureed banana (from ripe banana)
  • 1/2 cup oil
  • 1/2 cup non-dairy milk
  • 1 1/4 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 2 cups gluten free all purpose flour (see notes)
  • 1 2/3 cup oat flour
  • 1 cup blanched almond flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

Instruction

  • Preheat the oven to 350 degrees Fahrenheit.
  • Line two 8 inch cake pans with parchment paper liners and set aside.
  • Puree the banana in a blender and measure out 2 cups worth.
  • Add to a large mixing bowl with all wet ingredients.
  • Whisk together until well combined.
  • Add in the dry ingredients, making sure to spoon and level the flours, don't scoop from the bag. Whisk until combined.
  • Transfer to the prepared cake pans.
  • Bake for 40-48 minutes or until a toothpick comes out clean.
  • Let cool in the pans for about 15 minutes, then flip onto a wire rack to finish cooling.
  • Let cool completely, then frost with my vegan buttercream. Either vanilla or chocolate is delicious here!