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Gluten free banana crumb cake (vegan, gluten-free & refined sugar free)

This banana cake is perfectly flavoured with bananas, it’s soft, moist, fluffy and It tastes amazing with the lightly sweet crumb topping and cinnamon. 


  • 3 ripe bananas, about 320g
  • 1/4 cup coconut oil or canola oil
  • 1 1/4 cup gluten-free flour
  • 1/4 cup flaxseed meal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp unrefined coconut sugar
  • 1/4 cup unsweetened soy milk
  • 1/2 tbsp apple cider vinegar
  • Pinch of salt

Crumb topping

  • 1/4 cup pecans, ground
  • 1/4 cup gluten free flour
  • 3 tbsp coconut oil, chilled
  • 1/4 tsp salt
  • 1 tsp cinnamon


  1. Prepare crumb topping by combining all the ingredients together cutting them together with a fork or pastry cutter until a coarse crumb forms. Set aside.

  2. Preheat oven to 180 celsius. Prepare an 8x8 baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.

  3. In a large bowl mash bananas. Whisk in all ingredients util well combined. 

  4. Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Top with the crumb topping and bake for 50 minutes until the center is set and a toothpick comes out clean. Cool for 10 minutes. Dust with some cinnamon and sliced banana.