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Gluten Free Banana Sheet Cake

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Ingredients
  

  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 cups gluten free flour blend (I used Compliments gluten free flour blend that is available at Safeway and Sobeys)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 cup chopped pecans
  • 1/2 cup chopped organic banana chips
  • 3 overly ripened bananas
  • 1/2 cup goat milk
  • 1 tsp apple cider vinegar
  • 1/2 cup Earth Balance vegan “butter”, softened
  • 3 large eggs
  • 1 tsp good vanilla

Tofutti dairy free cream cheese

  • 2 tbsp softened Earth Balance vegan “butter”
  • 1 tsp cinnamon
  • 1 tsp good vanilla
  • 3/4 cup icing sugar

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 9 x 13 baking pan with parchment paper.
  • In a small bowl whisk the gluten free flour blend, salt, baking soda and spices together.
  • In a small bowl add apple cider vinegar to the goat milk.
  • Add the eggs and whisk together.
  • In a stand mixer blend the vegan “butter” with the brown and white sugar.
  • Add the bananas and mix until creamy scraping the sides of bowl to incorporate all ingredients.
  • Add the flour mixture, goat milk and vanilla and beat until batter is smooth.
  • Add the chopped pecans and banana chips and mix on low until combined.
  • Pour batter into prepared baking pan.
  • Bake in oven for 30-35 minutes until cake is done.
  • Remove from oven and cool.
  • Top cake with optional frosting.

Frosting

  • In a stand mixer blend the softened vegan “butter” with the cream cheese and vanilla.
  • Add the icing sugar and increase speed to medium.
  • Blend until smooth.
  • Spread frosting on cooled cake and serve.
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