Fluffy, Sweet, and bursting with Cinnamon and Cream cheese flavor this Gluten Free Banana Bundt Cake is calling your name!
This Gluten Free Bundt Cake uses Greek yogurt and bananas to create a healthier cake with less fat and butter, but leaves an uncompromised texture and sweetness.
What You Need To Make This Gluten Free Banana Cinnamon Swirl Bundt Cake
All purpose gluten free flour (I used King Arthur’s and I recommend you use one as well for consistency)
baking powder
baking powder
cinnamon
sea salt
unsalted butter (or butter substitute)
dark or light brown sugar (either will work)
cane sugar
powdered sugar
eggs
vanilla extract
3 medium spotty bananas
1 cup greek yogurt ( I used 0% but you can also use 2% 5% or full fat varieties as well
cream cheese
milk
What is The Key To Making a Signature Cinnamon Swirl?
When preparing the cinnamon swirl you will simply combine 1 Tbsp of cinnamon and 2 Tbsps of brown sugar and cane sugar. You can add more Cinnamon if you like a stronger taste, but I like a more subtle flavor so I lean towards the lighter side.
To make the swirl you you will place half the batter in the greased bundt cake and then sprinkle the cinnamon sugar mixture over the top of the batter. There should be more than enough to create a nice thin layer of cinnamon sugar goodness.
Once the cinnamon sugar mixture layer is added, you will carefully pour the remaining batter overit and spread it evenly. You will want to tap the bundt cake a few times to spread the batter evenly. To keep the mixture from spilling or breaking the top batter should be spread overtop fast and evened out after all the batter is in the cake.
Trying to even out the batter as you pour will likely cause the swirls of cinnamon sugar to mix with the bottom batter layer.
How To Avoid a Sticky Bundt Cake
To avoid any part of the bundt cake sticking be sure to follow these steps:
use an oil based spray such as canola or vegetable. Buttery spreads or butter will likely increase the likelihood of the cake to stick to the pan
coat the bundt cake with a large amount of spray. Don’t be shy! Think of Mean Girls at the math competition, the limit doesn’t exist for too much oil!
don’t spray the pan until the cake is ready to go into the oven and don’t pour the batter until it is ready to go in the oven
let the cake cool for 10 minutes and then try to tip it upside down on a cooling rack. Any sooner will increase the possibility of sticking
How is this Healthier than a normal Bundt Cake?
By using bananas and greek yogurt, less oil is required for the recipe, but the texture remains unchanged. The greek yogurt and bananas make the cake fluffy and add an element of sweetness, which allows less sugar to be used in the recipe.
The healthier part comes from lightening up the recipes in areas where the texture may remain unchanged. Cutting back on too much sugar and fat will likely result in something not as satisfying or enjoyable. on When Sweet Met Salty my goal is to create simple and healthier recipes that are still satisfying and most of all fill the craving you have.
So yes, there is sugar, there is butter, and there is also TASTE!
This Sweet and Fluffy Banana Gluten Free Bundt Cake is filled with a swirl of Cinnamon and Brown Sugar and topped with a signature cream cheese glaze!
Ingredients
Scale
Cinnamon Bundt Cake
2 cups all-purpose gluten free flour
1 tsp baking powder
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp sea salt
1/3 cup softened unsalted butter (or butter substitute)
1 cup dark or light brown sugar (either will work)
2 room temperature eggs
1 heaping tsp of vanilla
3 medium bananas mashed (about 1 1/4 cups)
1 cup greek yogurt ( I used 0% but you can also use 2% 5% or full fat varieties as well)
Cinnamon layer
1 Tbsp cinnamon (or a few tsps. more for a stronger cinnamon flavor, I prefer a subtle one)
2 Tbsps sugar cane
2 Tbsp brown sugar
Cream Cheese Glaze
4 oz softened cream cheese (I used 1/3 fat variety)
1 1/2 Tbsp milk (for a thinner variety use a bit more)
1 1/2 cups powdered sugar
1 tsp vanilla
Instructions
Preheat your oven to 350 and grab your bundt cake and an oil-based cooking spray such as canola, or vegetable oil. I don’t recommend using a butter flavored spray for this or butter itself as it may cause the cake to stick.
In a large bowl mix the flour, baking soda, baking powder, cinnamon, and salt together. When combined set aside.
Mash the bananas until they are complete mush. The less chunks the better.
In a large bowl mix the eggs, sugar, vanilla, and butter together until they are fully combined. Be sure that your eggs are room temp before adding them. Room temperature eggs will easily mix with the butter and sugar, distributing the yolk more evenly, allowing the batter to raise more than cold eggs would. If you don’t have 30 minutes for your eggs to become room temp try placing the eggs in a bowl with warm water for 5-10 minutes. This will speed up the process.
Add the remaining wet ingredients and whisk until combined.
Add the wet ingredients to the dry and whisk out all lumps.
Make the Cinnamon Glaze by combining the sugar and cinnamon in a small bowl and set aside.
Spray the bundt cake pan with a large amount of spray. If you are concerned with too much spray being used , I ask you to remember the most memorable line of mean girls, the limit doesn’t exist! The more spray the better the chance your bundt cake will not stick.
Pour half the batter into the pan and tap the bottom of the bundt cake to ensure it is evenly distributed.
Sprinkle the cinnamon sugar mixture across the top of the batter.
Pour the remaining batter on top of the mixture. Use a spatula to even out the top layer and tap the bundt can on the counter a few more times to make sure it is even.
Bake in the oven at 350 for 55-60 minutes. A clean toothpick with no batter will indicate the bundt cake is ready.
Let the Bundt cake cool for 10 minutes.
While the bundt cake is cooling make the cream cheese glaze. Combine all of the cream cheese ingredients in a small bowl. Add the milk in slowly as a little will go a long way. I recommend starting in Tablespoon increments.
Put a cooling rack on the top of the bundt cake pan and flip the bundt cake onto the cooling rack.
Top the bundt cake with the cream cheese glaze and enjoy!
I recommend storing this in the fridge for 2 days in an air tight container. Anything longer than 2 days should be stored in the freezer
Notes
be sure to use room temperature eggs
I used King Arthur’s All purpose baking flour. Not all gluten free flours are created equally so I recommend using the same brand.
Nutrional values are calculated with reduced fat cream cheese and are estimates
Sometimes you need something sweet, just for you…to share with no one else.
Did I mention it was also dairy free and vegan? That’s right so this is a rather all-inclusive pastry calling your name!
What You Need To Make The Gluten Free Raspberry Galette
Vegan butter
All purpose gluten free flour (I used the King Arthur brand)
Almond flour
Egg (sub coconut cream for vegan)
Turbinado sugar
Cane sugar
Your favorite berries
Lemon juice
Corn starch
Vanilla extract
How To Make The Ideal Gluten Free Galette Crust
The key to making this dough is and getting a similar result to mine is using King Arthur’s all purpose flour (the same brand I used) as not all gluten free flours are created equally.
When it comes to forming the crust and rolling it out remember it doesn’t have to be perfect. Start by forming a dough ball in your hands and sprinkling flour on a pastry matt (or other flat surface) and a bit on the the rolling pin. Then, roll out the dough ball into a circle by using your rolling pin as a guide to create an even circle that has the same thickness throughout. Remember, it doesn’t have to be perfect. I recommend aiming for a 1/4 inch thickness (or slightly above that). The diameter should be 7-8 inches.
Once the dough is rolled into a circle, wrap it with plastic wrap and store in the fridge for at least 45 minutes.
It may seem like it’s never ending but it well worth it as the pastry dough will yield a better texture.
Creating The Filling and Folds
When it comes to the berries all your going to do is combine all the filling ingredients together in a small bowl and transfer them on top of the pastry crust, leaving a 1 1/2 -2 inch crust border, ensuring there is enough room for the folds.
For the folds, start folding it in at an angel. The key is to go in the same direction and fold over the same section of dough. You can choose larger or small sections, it doesn’t have to be perfect.
A Galette is simple, lets keep it that way! As much as we would like to have the perfect folds they don’t have to be perfect. The main reason we fold the dough is to keep the berry filling inside the pastry. So, as long as it keeps the berries from falling outside of the pastry the folds are doing their job. And even if they bleed over a little bit, it doesn’t affect the taste in the slightest so don’t sweat it!
Before placing this Gluten Free Galette in the oven brush the outside with egg wash or coconut cream (if subbing for vegan) and sprinkle turbinado sugar on the top of the outer crust (the folds). This will add a great texture and make the edges nice and brown.
Of course, no galette would be complete without ice cream! I recommend adding your favorite vanilla ice cream as it brings the berries and crust together perfectly.
Looking for more tasty recipes? Try my latest recipes!
The simplest single serve sweet Gluten Free and Vegan Galette.
Ingredients
Scale
For the crust
2 TBSPs cubed cold vegan butter
1/4 cup all purpose gluten free flour (I used the King Arthur brand)
1 TBSP almond
1/2 Tbsp cane sugar
1 TBSP cold water
1 egg (for egg wash) (sub coconut cream for vegan)
2 Tsp Turbinado sugar
Filling
1/2 cup berries of choice
3/4 tsp lemon juice
1 tsp cane sugar
1/2 tsp corn starch
dash of vanilla
Instructions
Combine all of the ingredients, except for the cold water in a food processor and blend.
Add the cold water to the food processor and stop once a dough forms. Once done, take out and form into a ball.
Sprinkle flour on a pastry mat and a bit on the rolling pin and the top of the pastry dough. Roll out to 1/4 inch thickness and about a 7-8 inch diameter. We want to make sure there is 1 1/2-2 inches of dough left to create folds for the berries to be covered. If it breaks that is okay, simply piece it back together using the dough.
Store in the fridge for at least 45 minutes.
While the dough is setting in the fridge, let’s prepare the filling and start the oven!
Set the oven to 400 degrees.
Start by washing your favorite fresh berries and adding them into a small bowl.
Add the remaining ingredients for the filling and combine thoroughly until no corn starch is visible on the berries. Feel free to add more or less sugar as you please based on the sweetness of your berries.
Once complete, set aside.
Take the dough out of the fridge and add the filling into the center of the dough, leaving room for the dough to fold over the galette. You can leave as little or as much room as you would like based on your preference.
When you are done adding the berries fold the dough over starting in the center of the dough and start folding it in at an angel. The key is to go in the same direction and fold over the same section of dough. You can choose larger or small sections, it doesn’t have to be perfect.
When you are done folding the dough over crack an egg in a small bowl and mix with a fork. Brush the egg wash on the folds of the galette and sprinkle the turbinado sugar on top of it. This will add a great brown to the color and crunch to the texture as well as a hint of sweetness.
Bake for 25-27 minutes.
Let cool for 12-15 minutes and top with your favorite vanilla ice cream.
Notes
You may use oat flour in place of almond flour, but I only recommend this if you are allergic to nuts as you will have to alter the water content to slightly less than 1 TBSP. I recommend adding in the water slowly until the dough texture is achieved.
I used King Arthur’s all purpose flour. If you use a different brand I cannot guarantee the texture will be the same as all gluten free all purpose flours are created differently. In the past I have used Bob’s Red Mill 1:1 all purpose flour and yielded a similar result.
Nutritional information is loosley calculated w/o ice cream
Grab your ripe bananas and get ready to seriously up your breakfast game with my Healthy Gluten Free Banana Coffee Crumb Cake!
Thy I Love This Gluten Free Banana Coffee Crumb Cake
Hello Flavor Infusion
The hues of the banana flavor are complemented perfectly by the coconut sugar- cinnamon infusion making for a delicate combination!
So, in other words..prepare to have more than one slice.
Mixed Flours Makes An AHH-Mazing Texture
In this recipe there is a mixture of all-purpose gluten free flour (King Arthur brand), almond flour, coconut flour, and oat flour (to pair with the crumble). This flour mixture results in a fluffy, yet moist texture that gives the Crumb Cake its lift when paired with the wet ingredients.
Let’s Go Back To Childhood
Is it just me, or did everyone have someone in their life who made a breakfast coffee cake every Sunday or on special occasions when your family would come over for a large Brunch? I can almost smell the crumb cake my Mom use to make on Sundays when we would visit my Grandma and my oh my was it divine!
My hope is that this recipe either takes yo back to a similar time, or helps you create this special moment for your loved ones.
Ingredients for Gluten Free Banana Coffee Crumb Cake:
All purpose gluten free flour ( I used King Arthur, if you use a different brand the texture may be affected as all brands are created differently).
Almond flour
Coconut flour
Coconut sugar
Honey
Oat flour
Plant based butter (normal butter should work as well)
Large egg
0% greek yogurt
2 medium sized spotty bananas
Vanilla
Cinnamon
Non-dairy milk (or normal milk)
Powdered sugar (for the glaze)
I would also suggest using a pie tin as well since that is what I used.
Get The Perfect Texture
When making the base of this you will notice the dough is quite thick and firm, which may seem odd but this is perfect! The texture should resemble the image below.
If you use a different flour you may find yourself adding more or less liquid to even it out. I recommend starting to add only 2-3 Tablespoons of milk and then see what that does to the consistency. If it is too watery, then sprinkle in a little more flour and if it is too thick, then I would add another 1-2 Tablespoons of milk.
For The Crumble
To get that delicious cinnamon-sugar crumb texture I would recommend mixing all the dry ingredients for the crumb cake (),and add in the butter 1 Tablespoon at a time. As you add the butter the flour will clump up more and more, which is what you want. small clumps are what we are going for here so watch the amount of butter you add.
If you add too much butter then your mixture will hold too much moisture and just be one large clump. If you accidentally add too much butter just add in more flour and coconut sugar until the texture is evened out and in smaller clumps.
When adding the crumble, you’ll be adding it in 2 separate areas; the middle and the top. You will sprinkle 1/2 the mixture in the middle and the remaining on the top before it goes into the oven.
The crumble should crisp up on the top to create a slightly hard shell outside of the banana cake base.
For The Icing
This is the easy part! All you will do is take 1/2 cup of powdered sugar (if it is very clumpy I would recommend sifting it first), 1/8-1/4 tsp of vanilla (depending on how much vanilla flavor you would like), and 1-2 Tablespoons of milk.
The less milk you add the thicker the icing will be.
Alrighty, now who is ready to give this a try and dig in?
A Healthy twist on a breakfast/brunch classic! This Gluten Free Banana Coffee Crumb Cake will make you the talk of the party at your next family brunch!
Ingredients
Scale
Dry Ingredients
3/4 cup all purpose flour (I used King Arthur)
1/2 cup almond flour
3 TBSP coconut flour
1 Tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
Wet Ingredients
5 TBSP plant based butter (I used this to cut down on the dairy but normal butter should do)
1 large egg
1 1/4 Tsp vanilla extract
2 TBSP honey
2 TBSP coconut sugar
1/2 cup 0% greek yogurt
2 medium bananas (just under 3/4 cups)
4–5 TBSP milk of choice
dash of salt
The Crumble
5 TBSP coconut sugar
1 1/2 tsp cinnamon
3 TBSP all purpose gluten free flour
3 TBSP oat flour
Dash of sea salt
2.5–3 TBSP butter of choice
The Icing
1/2 cup powdered sugar
1/8–1/4 tsp vanilla (depending how strong of a flavor you want
1–2 TBSP milk (more milk= a thinner texture)
Instructions
The Banana Cake
Preheat the oven to 350 degrees and line either a cake pan or pie tin with parchment paper.
In a large mixing bowl add all of the dry ingredients. Then set aside.
Melt the butter and place it in a medium-sized bowl with the other wet ingredients, except for the bananas.
Mash the bananas to a pulp and add them into the medium-sized bowl. Give it a good mix until all of the wet ingredients are combined.
Add the wet to the dry and make sure there are no bits of flour not incorporated. The batter will be very thick, but that is what we are going for. If you find your batter is not very thick, simply add more all purpose flour. Alternatively, if you find your batter is too thick, add 1-2 TBSP of milk. The texture should resemble the picture above this recipe.
Once the batter is thoroughly mixed set aside as we prepare the crumble.
The Crumble
Add all of the ingredients except for the butter in a small bowl.
Melt the butter in the microwave for 20-30 seconds. The amount of butter you use will vary on how clumpy you like your crumble. Butter is what clumps the ingredients, but if you add too much your crumble will not be easily dispersed as it will be very large clumps so I recommend no more than 3 TBSP of butter. If you add too much butter just add a little more coconut sugar or oat flour.
Stir in the butter by the Tablespoon. It will clump up the more you stir it. When stirring it feel free to go back and forth as well as a circular motion to distribute the butter evenly. I used 2.5 TBSP of butter which gave me the perfect amount of clumps (I prefer tiny ones). The texture should match closely to the image I have above in the blog post.
Put It Together
Spread half the batter evenly into a baking dish. Be sure all corners are covered.
Sprinkle half the crumble over the batter evenly.
Pour the other half of the batter over the crumble (that’s on the top of the lower base layer). Do this carefully as the batter should be spread out on top of the crumble without mixing the crumble. I recommend lightly spreading the batter to minimize the possibility of this.
Sprinkle the other half of the crumble over the batter and bake for 40-45 minutes. Potentially longer depending on your oven. The cake should have no batter come out when you stick a toothpick in it.
While the cake is baking let’s prepare the icing! Simply add the vanilla and powdered sugar together followed by slowly adding 1 -2 TBSPs of milk. I recommend doing this slowly as it is very easy to add too much liquid and have a watery icing. Better to add less and add more as you go until you reach the consistency you want. If you prefer a thicker icing, then I would go with 1 TBSP of milk.
Take the cake out and let it cool for 10-12 minutes. You will know it’s done when you stick a toothpick into the batter and no dough sticks to it.
With a spoon, in a criss-cross motion drizzle the icing over the cake until all of the icing is used. Then dig in! I recommend storing these in the fridge to last longer in an airtight container for a max of 3 days.
Notes
I used King Arthur Gluten Free All Purpose flour, if you use another gluten free flour blend your texture may be different as all brands are made differently.
Nutrition is a rough estimate using 2.5 TBSPs of butter and is a rough estimate.
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