Gluten-free banana and almond cake

This is a lovely gluten-free banana cake with a light lemon icing. For a nut-free version, replace the almond meal with buckwheat flour, millet flour or quinoa flour.

  • 20 mins preparation
  • 35 mins cooking
  • Serves 8
  • Print


  • 1 cup pure icing sugar
  • 1 1/2 tablespoon lemon juice
Banana almond cake
  • 3 teaspoon Orgran No Egg™ Egg Replacer
  • 90 millilitre water
  • 1/2 cup brown sugar
  • 1/2 cup canola oil
  • 2 teaspoon vanilla extract
  • 1 1/2 cup Orgran Gluten-Free Self-Raising Flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup almond meal
  • 2 ripe bananas, mashed
  • 1 carrot, peeled, finely grated


Banana almond cake
  • 1
    Preheat oven to moderately slow, 160°C. Lightly grease and line a 23cm round springform pan with baking paper.
  • 2
    In a medium bowl, using an electric mixer, beat Orgran No Egg™ Egg Replacer, water and sugar together until frothy. Stir in oil and vanilla.
  • 3
    In a large bowl. sift flour and cinnamon together. Stir in almond meal. Fold No Egg™ mixture into dry ingredients. Lightly fold banana and carrot through.
  • 4
    Pour mixture into pan. Bake 30-35 minutes. until cooked when tested. Transfer to wire rack to cool completely.
  • 5
    Sift icing sugar into a small bowl. Stir in lemon juice until smooth. Drizzle over cooled cake. Serve sliced into wedges.


For a nut-free version of this cake, replace the almond meal with buckwheat flour, millet flour or quinoa flour (which is available from health food shops).

read more from