#vegan · breakfast · dessert · Gluten Free Cake

Blueberry Banana Babycake: Gluten Free


Blueberry Banana Cake is one of my very favorite cakes! So tender and moist with a perfect crumb. People never believe me that it is gluten free! I bake this at 7000 feet so if you live at a high elevation and are looking for high elevation recipes this one is perfect! But no worries if you don’t… this turns out perfect at any elevation!

I first developed the original gluten full recipe for this when my kids were young and I was running a home daycare. This cake is perfect for young kids! You can make it vegan, low sugar and with no refined sugar. At Kat’s Cupcakes I get asked to make this for a first birthday cake by many moms who want a healthier alternative to a smash cake.

Once I became gluten free I still wanted this cake. So I developed a lovely version of it gluten free. To tell you the truth… I love it even more gluten free! The secret to this having a perfect texture is the buckwheat! Buckwheat does not have any gluten even though it has wheat in the name. It is a whole grain and is lower on the glycemic index than other gluten free grains. It is so full of nutrients! For some reason buckwheat has a way of holding onto liquids so it helps keep your baked goods soft and moist.

This cake freezes wonderfully! It makes a great low sugar dessert, or a to die for breakfast with a cup or tea or coffee!  Give this cake a try and let me know how you like it!

If you don’t feel like baking it… you can order one that I have baked at my Etsy Shop.


  • 3 medium bananas smashed
  • 3 fresh local eggs or egg replacer for three eggs
  • 2 Teaspoons vanilla
  • 1 Tablespoon lemon juice
  • 2 Tablespoons honey or agave for vegan
  • 1/2 Cup light olive oil, or coconut oil melted
  • 2/3 Cup brown sugar or 1/3 cup honey
  • 1 Cup Buckwheat flour
  • 1 cup Kat’s Gluten Free Cake Flour Mix
  • 1 Teaspoon baking soda
  • 1 and 1/2 Teaspoons baking powder
  • 1 Teaspoons xanthin gum
  • 2 Teaspoons lemon zest
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon nutmeg
  • 1-2 Cups blueberries


Preheat oven to 350 and grease desired pan size.. see below.

Put all the wet ingredients in the bowl of a stand mixer and beat on medium speed until well mixed. In a separate bowl sift together the dry ingredients. With the mixer on low add the dry ingredients 1/4 cup at a time. Beat on medium until thoroughly combined. Stir in blueberries gently by hand. Scoop into prepared pans and bake until golden brown on top and a toothpick comes out clean.

This cake can be made in several different sizes.

one 9×13 pan… bake 40-45 minutes

two 8×8 square pans… bake 30-35 minutes

one bunt cake pan… bake 50-55 minutes

If you freeze this make sure to unwrap it when thawing. If not it will get to wet.


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