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Gluten-Free Chocolate Banana Cashew Cake Recipe

ip up this easy gluten-free chocolate banana cashew cake for a naturally sweet and nutty treat! With ingredients like ripe bananas, cocoa, and crunchy cashews, it’s a dessert that’s wholesome and packed with flavour. Perfect for coeliacs or anyone craving a gluten-free dessert that’s indulgent but balanced.

Cooking Method:
Courses:
Difficulty: Beginner
Description

This delicious gluten-free chocolate banana cashew cake recipe brings a balanced, indulgent treat to your table. Made with naturally sweet bananas, rich cocoa, and crunchy cashews, it’s a moist, flavourful cake that’s perfect for gluten-free diets. Ideal for any occasion, it offers a healthier twist without sacrificing taste. 

Ingredients
  • 3 large ripe bananas, mashed (approximately 300g)
  • 75 mk olive oil or coconut oil, melted
  • 100 g sugar or light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 150 g gluten-free plain flour blend
  • 50 g ground almonds (adds moisture and texture)
  • 30 g unsweetened cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 tsp gluten-free baking powder
  • 1/2 tsp salt
  • 75 g chopped dark chocolate or chocolate chips (ensure dairy-free if needed)
  • 50 g chopped cashew nuts (reserve some for sprinkling on top)
  • 2 tbsp dairy-free yogurt or plant-based milk for extra moisture
Instructions
  1. 1
    1. Preheat the oven to 180°C (160°C fan) or Gas Mark 4. Line a 900g (2lb) loaf tin or a 20cm round cake tin with baking parchment or lightly grease with oil.
  2. 2
    2. Mix the wet ingredients: In a large bowl, mash the bananas until smooth. Add the melted oil, coconut sugar, eggs, and vanilla extract. Whisk until fully combined.
  3. 3
    3. Prepare the dry ingredients: In a separate bowl, sift together the gluten-free flour, ground almonds, cocoa powder, bicarbonate of soda, baking powder, and salt.
  4. 4
    4. Combine: Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix to avoid a dense texture.
  5. 5
    5. Add the chocolate and cashews: Fold in the chopped dark chocolate and cashew nuts, ensuring an even distribution throughout the batter.
  6. 6
    6. Transfer to tin: Pour the batter into the prepared tin and smooth the top with a spatula. Sprinkle the reserved cashew nuts on top for added crunch.
  7. 7
    7. Bake: Bake in the preheated oven for 45-55 minutes or until a skewer inserted into the center comes out with a few moist crumbs but not wet batter. If using a round tin, check around 35-40 minutes.
  8. 8
    8. Cool: Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Read it online: https://glutenfreemi.com/recipe/gluten-free-chocolate-banana-cashew-cake-recipe/