Gluten Free Banana Snack Cake with Greek Yogurt Cream Cheese Frosting

A moist, sweet snack or healthier dessert every little monkey will love.
Course Cake, Dessert
Author Brianne @ Cupcakes & Kale Chips


For the cake:

  • ¾ cup almond meal
  • ½ cup oat flour see Note, certified gluten-free, if necessary
  • ¼ cup tapioca starch
  • ¼ cup sugar
  • teaspoons baking powder certified gluten-free, if necessary
  • ¾ teaspoon kosher salt
  • 3 eggs at room temperature
  • ¼ cup vegetable or canola oil
  • ½ cup milk at room temperature
  • 3 very ripe bananas mashed

For the frosting:

  • 4 oz. cream cheese at room temperature (I used light)
  • 1/2 cup plain Greek yogurt I used nonfat
  • 2 teaspoons vanilla extract
  • 2 Tablespoons powdered sugar


For the cake:

  • Preheat oven to 350°F. Spray a 9-inch cake pan with cooking spray or mist with oil, and line the bottom with parchment paper.
  • In a large bowl, whisk together the almond meal, oat flour, tapioca starch, sugar, baking powder, and salt until thoroughly combined.
  • In a medium bowl, whisk together the eggs, oil, and milk.
  • Add the wet ingredients to the dry ingredients and fold gently to combine.
  • Stir in the mashed bananas.
  • Pour the batter into the prepared pan and bake for 30-35 minutes, or until slightly browned and firm to the touch.
  • Let cool for 10-15 minutes in the pan on a rack, then remove from the pan and cool to room temperature directly on the rack.
  • Frost with Greek yogurt cream cheese frosting.

For the frosting:

  • Combine all of the ingredients in a medium bowl and beat with an electric mixer until thoroughly combined and smooth.


Barely adapted from Simply Gourmet
Oat flour was made by grinding oats in a food processor or blender until a powder. If any large pieces remain, they can be sifted out.