This Banana Cream Poke Cake is a moist yellow cake, topped with dairy-free banana pudding, fresh bananas, and whipped coconut cream. A refreshing and sweet cake that is also gluten free, vegan, and free of the top eight allergens.
A Gluten Free and Vegan Banana Cream Poke Cake
Moist yellow cake, topped with dairy-free banana pudding, fresh bananas, and whipped coconut cream makes for a refreshing and sweet cake that is also gluten free, vegan, and free of the top eight allergens.
Is it just me, or is Pinterest the reason for 95% of our cravings? I saw a similar cake on Pinterest a few weeks ago and haven’t been able to get it out of my head! I was practically licking my computer screen, but didn’t bother clicking through since I could tell from the description it was a “regular” cake that used the typical eggs, butter, and flour.
However, I’m not one to give up easily. Seriously. When my mom told me in eighth grade that we couldn’t afford for me to do cheerleading, I started giving piano lessons to pay for it myself. So, I remembered I had a delicious yellow cake from a previous recipe; and, I knew the right ratios to make JELL-O® pudding dairy free. I’ve been enjoying whipped coconut cream for a few years; and thanks to two small children—I always have bananas on hand. And, there you have it—the necessary components for this delicious dessert. I’m sure you have many of the same staples in your pantry!
Don’t get me wrong. I don’t like making life complicated and having to recreate recipes to be allergy friendly. But, when your child has a rare disease (EOE) that makes him allergic to over 30 foods, you learn to get creative. One—because he deserves to eat good food. And, two—because I didn’t want to give up good food either!
So, whether you have food allergies, Celiac disease, a gluten or dairy intolerance, are fully vegan, flirting with veganism, or are just out of eggs and butter—this is the recipe for you!
This creamy cake is a wonderful way to welcome in spring and summer because it is fruity and light. I love to put away the heavy fudge and other winter desserts and opt for fruit-filled confections during the warmer months.
Enjoy this cake from my creative kitchen to yours!
- CAKE INGREDIENTS:
- 2 ½ cups gluten free flour blend (I use Cybele Pascal's recipe)
- ¾ tsp xanthan gum (or omit if using a flour blend that already includes it)
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp sea salt
- 1 ¾ cup vanilla rice milk
- ½ cup oil
- 2 tsp vanilla extract
- 1 Tbsp apple cider vinegar
- Yellow food coloring, optional
- BANANA PUDDING INGREDIENTS:
- 2 small boxes of JELL-O® Banana Pudding Cook and Serve (must not be instant)
- 2 cups vanilla rice milk
- WHIPPED COCONUT CREAM:
- 2 cans full fat coconut milk, chilled for at least 24 hours (must be full fat)
- 4 Tbsp powdered sugar
- 1 tsp vanilla extract
- 2-3 bananas for layering
- CAKE DIRECTIONS:
- Preheat your oven to 350ºF. Grease a 13x9 pan.
- Whisk together the dry ingredients. Add the wet ingredients just until it's all incorporated. Add in food coloring (if so desired--note that if you don't, this will still taste great, but be more white since we don't have the typical eggs to color it yellow). Pour into the greased pan. Bake 15-20 minutes or until the top of the cake bounces back when gently touched and the edges are lightly browned. Depending on your oven, you might need to bake longer--note that I am at a very high sea level. Allow to completely cool. Once cool, take a chop stick, or something similar in size, and poke holes about every inch all over the cake.
- PUDDING DIRECTIONS:
- Pour both pudding mixes and rice milk into a small sauce pan. Note this will be half of what it calls for on the box. Ignore the box directions! Since rice milk is thinner, you have to use less. Heat over medium heat until it boils. Boil for one minute. Allow to cool. It will thicken even more as it cools.
- COCONUT CREAM DIRECTIONS:
- After your cans of coconut cream have chilled for at least 24 hours (I always keep some in the fridge, just in case), open them and scoop out the cream that has risen to the top. Leave the water in the bottom for a smoothie or some other time. Put the cream in a stand mixer with the whisk attachment. Add the powdered sugar and vanilla. Whip on high speed until the cream is thick and formed.
- CAKE ASSEMBLY:
- Pour the pudding on top of the cooled cake. I found I didn't use all of the pudding, with just a little left. Then, top with sliced bananas. Gently swirl the whipped cream on top. Keep the cake covered and in the fridge when not eating to keep the cream from melting.
We hope you love this Gluten Free and Vegan Banana Cream Poke Cake from SoFabFood Contributor, Megan from Allergy Awesomeness, as much as we do. If you like this recipe, be sure to stop by our desserts section for even more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and be sure to like us on Facebook and find us on Pinterest for even more fabulous dessert recipes. Enjoy!