Gluten Free & Vegan Banana Cream Poke Cake (Top 8 Free, Too!)
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.
Recipe type: Dessert
Serves: 12 servings
  • 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
  • 2 small boxes of JELL-O® Banana Pudding Cook and Serve (must not be instant)
  • 2 cups vanilla rice milk
  • 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
  2. Preheat your oven to 350ºF. Grease a 13x9 pan.
  3. 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.
  5. 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.
  7. 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.
  9. 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.
Note that you could assemble this with the cake, then pudding, then whipped cream and place the bananas on top. This would help them not slide around more. However, I put the bananas in the middle so that they wouldn't brown so fast. It depends on how fast you are going to be serving this that you can pick your order. Either way, it's delicious!
Recipe by SoFabFood at