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Gluten free banana cake (vegan option)

Xanthan gum free, egg free, dairy free option, vegan option
*Cups are in Australian cups. Use gram and ml for international accuracy.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Food Intolerance Friendly
Servings 8 slices

Equipment

  • 1 X 20cm (7.8 inch) cake tin

Ingredients
  

For the banana cake:

  • 160 g (1 cup)* fine white rice flour
  • 60 g (1/2 cup)* tapioca flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 300 g banana mashed (see notes)
  • 125 g caster sugar or white sugar
  • 125 ml (1/2 cup)* milk of choice (I used rice milk)
  • 125 ml (1/2 cup)* oil (I used vegetable oil)
  • 1 teaspoon (5ml) white vinegar or lemon juice
  • 1 teaspoon vanilla bean paste optional

For the cream cheese icing:

  • 250 g cream cheese, room temperature (see notes)
  • 50 g room temperature butter
  • 80 g (1/2 cup)* pure icing sugar, sieved
  • 1 teaspoon vanilla bean paste optional
  • Squeeze of lemon juice to taste (optional)

OR for a lemon icing:

  • 160g (1 cup)* pure icing sugar, sieved
  • 2-3 tbsp Lemon juice, just until your ideal consistency is reached

Instructions
 

To make the cake:

  • Preheat the oven to 180C/356F. Grease and line a 20cm (7.8 inch) cake tin.
  • In a large mixing bowl, combine the flours, baking powder, baking soda and salt.
  • In a medium mixing bowl, combine the banana, sugar, milk and oil.
  • Whisk the wet ingredients into the dry, then add the vinegar and vanilla bean paste if you’re using it. Whisk again to combine.
  • Pour the batter into the lined cake tin and bake for 25-30 minutes or until golden brown and cooked through. If you like a JUST slightly unbaked banana cake, take it out now. Otherwise, cook the cake for an additional 5 or so minutes. Lightly tent the cake with foil if it is taking on too much colour.
  • Remove from the oven and allow to cool for 10 minutes before removing the cake from the tin and placing on a wire rack to cool completely before icing.

To make the icing:

  • Use hand beaters or a stand mixer to process the cream cheese and butter until smooth, combined and lump free. Add the icing sugar, turn the speed to medium high and beat the mixture until fluffy. Add the optional flavours to taste, beat to combine, then spread atop the cooled banana cake before serving.

Notes

  • See the body of the post for method to use frozen bananas
  • Room temperature cream cheese is so important for a smooth cream cheese icing. Allow it to come to temperature before use.
  • Use lactose free cream cheese (available at most Australian supermarkets) for a lactose free option. Use a plant based alternative for a vegan option.