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.
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. 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. 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. 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. Combine: Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix to avoid a dense texture.
- 5. Add the chocolate and cashews: Fold in the chopped dark chocolate and cashew nuts, ensuring an even distribution throughout the batter.
- 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. 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. Cool: Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.