Three Layer Naked Banana Cake (Sugar & Gluten Free)

I love baking but baking simply! A lot of the time, I hear friends and family telling me gluten free cakes to be dry or crumbly - so I wanted to create a cake that proved them all wrong! This banana cake is a three layer semi naked cake that is both sugar and gluten free. 

It's perfect for any special occasion - I made this one for my Mum's birthday - but you could make it for an afternoon lunch with friends, as a baby shower cake or any celebration! I like to decorate mine with flowers. Remember, rose petals are edible and look beautiful so they are always a great pick. 

I made this cake with a cream cheese frosting, mainly because my Mum loves cream cheese frosting but I've also made this with a vanilla buttercream which is more temperamental and is great if you're eating the cake in warmer location. 


Three Layer Semi Naked Banana Cake
(Sugar & Gluten Free)

INGREDIENTS

250 grams butter, at room temperature
1.5 cups Natvia
4 eggs
2 teaspoons vanilla extract
4 very ripe bananas, peeled & mashed - about 1.5 cups
2 teaspoons baking soda
1/2 cup warmed coconut milk
3 cups gluten free flour
2 teaspoons baking powder

Cream Cheese Frosting*
220 grams butter
375 grams cream cheese - 1.5 blocks
4 cups Natvia Baking Icing Sugar
2 tablespoon vanilla bean paste

*You can easily substitute this for a vanilla butter cream frosting if that's your preference

LETS MAKE IT

For the cakes

Preheat over to 170 degrees fan bake. Prepare your cake pans by greasing with butter and lining the base with baking paper. Set aside. (I used 3 x 6 inch pans for this cake, thinner layer in an 8 or 9 inch pan would work too.)

In a large mixing bowl cream together the butter and Natvia.  Add the eggs, one at a time, beating well after each addition. Add the vanilla followed by the bananas and mix to combine.

In a small bowl or ramekin, dissolve the baking soda in the warmed coconut milk and add to mixture. Stir to incorporate all the ingredients. Gently sift in flour and baking powder into the large mixing bowl and fold gently into it making sure to not over-mix the batter.

Divide batter evenly amongst the 3 pans, and bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow cakes to cool for at least 20 minutes before removing from pans and transferring to a wire rack to cool completely. 

For the frosting

In a large bowl cream together the cream cheese and butter until smooth. Add your vanilla paste and Natvia Baking Icing Sugar, a little at a time until the frosting is smooth and creamy. Add more of the Natvia Baking Icing Sugar if you prefer a more thicker stiff frosting. 

Arranging the cake

First start by laying your cakes. If you would like them to be even, using a cerated bread knife, cut off the tops to make them even. Save the leftovers as you can use these for cakes in a jar with any leftover icing you have. 

On a plate or cake stand add a coin sized piece of icing to the centre and place the first cake on top. Take 1 cup of icing and spread this evenly on top of your first layer. Add the second layer, again spreading 1 cup of icing on top before stacking the final layer on top and finishing with another cup of icing.

With the remaining icing, spread this around the outsides of the cake to fill in the gaps leaving only a thin layer of icing around the cake so you can still see the cake itself. You can choose the degree of nakedness you would like for your cake by adding more or using less. 

Top with your favourite decorations - something simple like a floral arrangement or even a salted caramel drizzle!


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