Banana and Chocolate Chunk Cake - Serves 8 - 12


  • for the Cake
  • 115g gluten free plain flour
  • 55g maize flour or cornflour
  • 55g ground almonds
  • 1 heaped tsp gluten free baking powder
  • 225g butter or margarine, at room temperature
  • 225g unrefined caster sugar
  • 4 large eggs, lightly beaten
  • 2 small ripe bananas, mashed
  • 60g gluten free plain chocolate, cut into chunks
  • Couple of drops of vanilla extract
  • for the Topping
  • 150g unsalted butter, at room temperature
  • 300g icing sugar
  • Couple of drops of vanilla extract
  • 60g gluten free plain chocolate, cut into small chunks

How to make this recipe dairy free?

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


Preheat oven to 190°c / 375°f / gas mark 5.

Line an 8 inch round cake tin with greaseproof paper.

Sieve together the gluten free flour, maize flour, ground almonds and gluten free baking powder four times to fully incorporate the baking powder.

Cream together the butter and caster sugar.

Beat in the egg a little at a time, adding a spoonful of flour if the mixture looks like it is going to split.

Fold in the banana, vanilla and chocolate then fold in the flour and pour into the cake tin.

Level the top and bake for 25 to 30 minutes until a knife inserted comes out clean. If the top of the cake browns before the cake is cooked, place a piece of greaseproof paper over the top until fully cooked.

Leave the cake to cool in the tin for 15 minutes before turning out onto a plate then turn this onto the cooling wire so the cake cools the right way up or it could break in half.

for the Topping

Beat the butter until soft, mix in the icing sugar and vanilla, beat until soft.

When the cake is completely cold, cut in half, spread 1/3 buttercream over the base of the cake.

Sprinkle over some of the chocolate crumbs left from cutting up the chocolate, place the other half of the cake back on top.

Decorate the top of the cake with the rest of the buttercream and scatter the rest of the chocolate chunks and crumbs over the top.

how to make this recipe dairy free...

Use dairy free margarine in place of the butter in the cake and dairy and gluten free plain chocolate. Use dairy free margarine in place of butter for the buttercream.

  • 100g dairy free margarine
  • 400g icing sugar
  • Couple of drops of vanilla extract

Mix the icing sugar and vanilla into the dairy free margarine. Do not overbeat the mixture as it will split. Stir in a few drops of water until it reaches the required consistency. You may think this is a lot of icing sugar. If you use less icing sugar to margarine, the mixture will split. Add a little extra flavouring to this buttercream.

Gem's hints and tips

In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.

If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.

If you can’t find maize flour then cornflour is easily available and makes a good substitute.  There isn’t much difference but I do prefer maize flour.  See resources.

Gluten free cakes are best eaten fresh, they will keep well for a week. They can be frozen but the texture goes a bit grainy when defrosted.

Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a sharp knife in hot water and wipe clean between slices.

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