Vegan Banana Upside Down Cake

The finest Vegan Banana Upside Down Cake you’ll ever have is this gluten-free Vegan Banana upside-down Cake. This recipe contains no butter or eggs. It’s soft and flavorful, with a lovely banana flavor and other ingredients throughout. A slice of this banana bread or cake is enough to satisfy your sweet craving.

5 from 3 votes

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Course: Dessert

Cuisine: American

Keyword: Vegan Banana Upside Down Cake

Prep Time: 15

Cook Time: 45

Servings: servings

Calories: 237kcal

Ingredients

Topping

1/2 cup almond milk
2 tablespoons ground flax seeds
1/4 cup coconut oil melted
1/4 cup coconut sugar or cane sugar
2 bananas sliced into thick rounds

Cake

1 cup brown rice flour
1/2 cup almond flour
3/4 cup coconut sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup coconut oil melted
1 teaspoon vanilla
2 bananas mashed

Instructions

Preheat oven 350 degrees.
In a medium bowl combine almond milk and ground flaxseeds, set aside for 5 minutes.
In the meanwhile, spread coconut oil on the bottom of the pan. Sprinkle coconut sugar on top.
Place banana rounds on top to the oil/sugar and set aside.
Add coconut oil, vanilla, and mashed bananas to the almond milk/flaxseed mixture, stir to combine.
In a large bowl, combine, brown rice flour, almond flour, coconut sugar baking powder and salt. Stir to fully combine.
Stir wet ingredients into dry ingredients until fully combined. Pour batter evenly over banana slices. Lightly tapping pan on counter.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Allow pan to cool for 5 minutes on a wire rack. Invert cake on to a large platter.

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