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Vegan Gluten-free Banana Buckwheat Cake

Prep Time:10 mins
Cook Time:1 hr


  • 3 ripe bananas medium
  • 2 cups buckwheat flour use white buckwheat flour (not the wholemeal black variety)
  • 1/2 cup maple sryup
  • 1/4 cup raw sugar or coconut sugar
  • 1 cup plant-milk of choice
  • 1/2 cup melted coconut oil or extra milk
  • 1 tsp vanilla essence
  • 2 tsp baking powder
  • 1 tsp apple cider vinegar
  • 2 extra bananas to top


  • Preheat your oven to 180 degrees Celsius (355 Fahrenheit degrees) and line an 8-inch square tin with baking paper;
  • In a bowl mash the bananas until smooth with a fork (or alternatively in a blender);
  • In a separate bowl combine together the buckwheat flour, sugar, vanilla, baking powder and apple cider vinegar.
  • Then combine the plant milk and maple syrup to the mashed bananas. Pour it into the dry ingredients and combine well. Then pour the melted coconut oil and stir with a whisk removing any lumps. Do not over stir.
  • Pour the cake batter in your cake tin and top with 2 sliced bananas. Cook at 180 degrees Celsius (355 Fahrenheit degrees) for 50-60 minutes or until a skewer inserted comes out clean. Leave to cool on a wire rack.