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    Home / Desserts / Cakes & Cupcakes

    5 from 6 reviews

    Coconut Flour Banana Cake with Chocolate Rum Ganache {gluten-free, dairy-free}

    By Alanna Taylor-Tobin on Feb 13, 2018 (updated Nov 23, 2022) / 53 Comments

    Jump to Recipe Print Recipe

    Pillow-soft banana cake gets a fine crumb from a blend of alternative flours (coconut, millet, and sweet rice) crowned with glossy coconut milk ganache kissed with a splash of dark rum. Gluten-free and optionally dairy-free. 

    delicious Coconut Flour Banana Cake with Chocolate Rum Ganache {gluten-free, dairy-free}

    The trickiest flour that I worked with while developing recipes for Alternative Baker was coconut flour. Made from dried, unsweetened coconut that has had a large amount of its fat removed, coconut flour is incredibly fibrous, dry, and THIRSTY. It drinks up liquid in recipes like a sponge, meaning that you need far less of it than you probably think. But when properly balanced with liquid ingredients, coconut flour can produce fluffy, moist, and meltingly tender baked goods. Like this cake.

    (And also this vanilla cake, chocolate cake, and paleo lemon cake!)

    Coconut Flour Banana Cake pre cooking

    The first cake I baked with coconut flour was an attempted variation of this GF chiffon cake and my first try went straight into the compost post-baking. Folding the whipped egg whites into the batter was akin to mixing cement, and the results tasted about the same. But I didn't give up on coconut flour, and the coconut flour recipes in the book turned out to be some of my favorites: Coconut Cream & Raspberry Tart, Triple Coconut Tres Leches Cake, and Cashew Lime Blondies.

    When coconut flour's dry properties are properly harnessed, it can turn out feather-light baked goods with mild, sweet flavor. It's one of the few truly neutral-tasting flours, and it's also full of fiber, protein, and healthy fats.

    stirring Chocolate Rum Ganache
     Chocolate Rum Ganache

    I had another run-in with coconut flour while developing recipes for the coconut flour issue of my Alternative Baking column in GFF (Gluten-Free Forever) Magazine last spring. I wanted an easy banana coconut flour loaf studded with chocolate, and I decided to make it dairy-free and sweetened with coconut sugar. After testing 5 dense, heavy loaves that never fully baked through, I finally admitted defeat.

     Chocolate Rum Ganache on cake

    I found a more traditional banana cake recipe online, adapted it to use coconut flour, and it baked up light and fluffy on the first try. (I've since lost track of which recipe it was, so please let me know if it's similar to yours so I can give credit where it's due!) Though more involved, the results were well worth the extra effort of creaming butter and sugar, separating eggs, and folding in whipped egg whites. Unlike my super-healthy banana bread bricks, this version was gluten-free but used dairy as well as refined sugars. But the result was so perfectly luscious, I didn't want to change a thing.

    I ended up developing a blondie recipe that was a better fit for the article (you can get the recipe in issue 11 via PDF download or snail mail) and I kept the banana cake under wraps.

    Coconut Flour Banana Cake with Chocolate Rum Ganache {gluten-free, dairy-free} in pan

    When I saw Amanda's beautiful coconut ganache-slathered brownies last week, I remembered the banana cake. I baked it up as written to see if I still loved it as much as ever, and I did. But then I started thinking what a shame it was that the ganache was dairy-free but not the cake, and I decided to give it a go with Miyoko's Creamery Cultured Vegan Butter (I'M OBSESSED) and a mix of cashew yogurt and almond milk for the dairy. It worked like a charm. I'm happy to say that the dairy-free version is indistinguishable from the original, so I've included both options.

    overhead shot of Coconut Flour Banana Cake with Chocolate Rum Ganache {gluten-free, dairy-free}

    Coconut flour gives this banana cake a bit of pleasant texture – nothing as distracting as shredded coconut, but a bit more nuanced than your garden-variety AP flour based cake. Blended with sweet rice and millet flours, plus a bit of tapioca for extra softness, the cake bakes up light and springy with a meltingly tender texture. The flavor is slightly tropical thanks to ripe bananas, brown sugar, and a pour of vanilla extract, and a hit of rum in the ganache plays up that island flavor profile.

    slices of Coconut Flour Banana Cake with Chocolate Rum Ganache {gluten-free, dairy-free}

    I'm on a bit of a banana dessert kick at the moment so I'm dreaming up some more variations of this cake... maybe a maple buckwheat version topped with whipped mascarpone, or a teff version topped with tahini buttercream. {UPDATE: I shared a version with cream cheese frosting & butterscotch} Jay also suggested folding some coarsely chopped chocolate into the cake batter for extra chocolate – I like the way he thinks.

    side shot of Coconut Flour Banana Cake with Chocolate Rum Ganache {gluten-free, dairy-free}
    forkful of Coconut Flour Banana Cake with Chocolate Rum Ganache {gluten-free, dairy-free}

    Shout-out to my sweetest friend Amanda for the minimalist styling inspiration for these photos! You always make chocolate look glossy and delicious. <3

    top down shot of Coconut Flour Banana Cake with Chocolate Rum Ganache {gluten-free, dairy-free}

    *Thanks for reading! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this coconut flour banana cake, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and  #bojongourmet.*

    Coconut Flour Banana Cake with Chocolate Rum Ganache {gluten-free, dairy-free}
    5 from 6 reviews

    Coconut Flour Banana Cake with Chocolate Rum Ganache {gluten-free, dairy-free}

    Print Recipe Pin Recipe
    Pillowy, gluten- and dairy-free banana cake topped with rum coconut milk ganache = dessert bliss. Find more details about my vegan coconut milk ganache recipe here.
    Alanna Taylor-Tobin
    Prep Time: 30 minutes minutes
    Cook Time: 40 minutes minutes
    Total: 1 hour hour 10 minutes minutes
    Servings: 12 servings

    Ingredients

    Cake:

    • ½ cup (80 g) sweet white rice flour (preferably Koda Farms or Bob’s Red Mill)
    • ½ cup (60 g) coconut flour (preferably Bob’s Red Mill)
    • ½ cup (75 g) millet flour (preferably Bob’s Red Mill)
    • 2 tablespoons (15 g) tapioca flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon fine sea salt (increase to ½ teaspoon if using unsalted butter)
    • ½ cup + 2 tablespoons (150 ml) plain dairy-free yogurt (I use Forager Cashew Yogurt)
    • ½ cup (120 ml) plant milk (I use fresh almond milk)
    • 8 tablespoons (115 g) salted vegan butter (I use Miyoko’s Creamery Cultured Vegan Butter), at room temperature (or salted or unsalted dairy butter)
    • ½ cup + 2 tablespoons (130 g) packed organic light brown sugar
    • 3 large eggs, separated
    • 1 teaspoon vanilla extract
    • 1 cup (245 ml) mashed ripe bananas (from about 2 large bananas, 240 g out of the peel)
    • 2 tablespoons (25 g) organic granulated sugar

    Ganache:

    • ½ cup (120 ml) well-shaken full-fat canned coconut milk
    • 5 ounces bittersweet chocolate (60-70% cacao mass), finely chopped (about 1 cup)
    • 1 tablespoon + 1 teaspoon (20 ml) GF dark rum (such as Meyer’s or The Kraken)
    • 1/8 teaspoon fine sea salt

    Instructions

    Make the cake:

    • Position a rack in the center of the oven and preheat to 350ºF. Line an 8x10 or 9-inch square pan with parchment paper on the bottom and all sides (or coat lightly with soft vegan butter).
    • In a medium bowl, sift together the sweet rice, coconut, millet, and tapioca flours with the baking powder, baking soda, and salt.
    • Stir together the plant yogurt and plant milk and set aside.
    • In a large bowl with a wooden spoon (or in the bowl of a stand mixer fitted with the paddle attachment), beat together the vegan butter and brown sugar until light and fluffy, a few minutes. Beat in the egg yolks one at a time, then stir in the vanilla.
    • Stir about one-third of the flour into the butter mixture, then stir in half of the yogurt mixture. Repeat, ending with the remaining flour mixture. Stir in the mashed banana.
    • In the clean bowl of a stand mixer fitted with the whip attachment (or in a large bowl with an electric egg beater or whisk) whip the reserved egg whites until foamy. Slowly add in the sugar and whip on medium-high until the whites just hold firm peaks. Fold one-third of the egg whites into the batter, then gently fold in the remaining two-thirds until no streaks remain. Gently pour the batter into the prepared pan and spread into an even layer.
    • Bake the cake until a toothpick inserted near the center comes out clean or with moist crumbs, 40-50 minutes. Let cool completely.

    Make the ganache:

    • In a small saucepan set over medium heat, warm the coconut milk to a bare simmer. Remove from the heat and add the chocolate. Let sit for a minute, then stir until melted and smooth. Stir in the rum and salt. Let the ganache cool at room temperature until it holds a shape left by the spatula, stirring occasionally, about an hour (you can speed this up by placing it in the refrigerator for 5 or 10 minutes at a time). If the ganache becomes too firm to spread, just warm it over a very low flame.
    • Swirl the cooled ganache over the cake and let cool or chill until firm enough to slice. Lift the cake from the pan, peel away the parchment, and cut into 12 pieces. Serve at room temperature. The cake will keep, refrigerated airtight, for up to 4 days.

    Notes

    I adapted this recipe from one I found online and unfortunately I can’t recall which one! If it’s similar to yours please let me know so I can properly credit you!
    If dairy isn’t an issue, you can make this with dairy butter, and replace the yogurt and almond milk with buttermilk or yogurt thinned with milk.
    Just a heads up that you’ll need to whip the egg whites after you’ve made the rest of the batter. I like to stir the batter by hand in a large bowl and save my stand mixer bowl for whipping the egg whites. Alternatively, you can use an electric egg beater.
    Take care not to contaminate the egg whites with any other ingredients aside from the sugar as it will prevent them from whipping up.
    If you’re looking for a way to use up the extra coconut milk, try this Green Noodle Soup with Coconut Lemongrass Broth.
    Nutritional values are based on one of twelve servings.

    Nutrition

    Calories: 304kcalCarbohydrates: 35gProtein: 4gFat: 16gSaturated Fat: 7gCholesterol: 42mgSodium: 272mgPotassium: 210mgFiber: 3gSugar: 18gVitamin A: 75IUVitamin C: 2.4mgCalcium: 62mgIron: 1.7mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    a square of Coconut Flour Banana Cake with Chocolate Rum Ganache {gluten-free, dairy-free}
    slice of Coconut Flour Banana Cake with Chocolate Rum Ganache {gluten-free, dairy-free}

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Kelsey @ Appeasing a Food Geek says

      February 14, 2018 at 3:41 am

      Those chocolate swirls deserve all the heart-eyes! I love the sound of this flavor combo. Bravo! xo

      Reply
      • Alanna says

        February 25, 2018 at 10:34 pm

        Aw thank you Kelsey!

        Reply
    2. amanda says

      February 14, 2018 at 7:44 am

      I love reading your writing so much. And I learn so much from you about alternative flours. Queen! Such an inspiration. And what a beauty this cake is. My mom actually used to make the softest banana poppyseed cake when I was young, with a whipped vanilla frosting... that I still crave. And now that you've shared the recipe, I'll be able to have something similar.

      So kind of you to mention me in the post as well, love to you! xo

      Reply
      • Alanna says

        February 25, 2018 at 10:36 pm

        That cake sounds INSANE! Can you please make a GF one so I can have some too? Let's be sure to do some alternative baking together again soon (not in an Airbnb!) Thank you again for the glossy chocolate inspiration!

        Reply
        • Lois says

          October 24, 2018 at 8:55 pm

          The recipe above IS gluten-free.

          Reply
    3. Didina Gnagnide Angorinie says

      February 14, 2018 at 1:59 pm

      If I swap the dairy free items with the dairy versions (in grams) it will turn out correct right? Love banana cakes, especially with coconut. I know I won't go wrong with yours.

      Reply
      • Alanna says

        February 14, 2018 at 11:55 pm

        Exactly! Let me know how you like it! :)

        Reply
        • Didina Gnagnide Angorinie says

          February 15, 2018 at 10:09 am

          Another thing: do you think I could use a 25 cm round cake pan instead of a 9 inch square one? I don't have that.

          Reply
          • Alanna says

            February 15, 2018 at 1:33 pm

            I think that would work! Please come back and let me know how it goes. :)

            Reply
          • Makos (@thehungrybites) says

            March 31, 2018 at 3:49 am

            If I've done the math right, a round pan with 25cm diameter has almost the same surface with the 9x9 inch pan (the first has S=490 cm^2 and the second has S=522 cm^2). So it should be OK, and probably just a bit taller).

            P.S. Love this cake Alanna! :-)

            Reply
            • Alanna says

              April 01, 2018 at 11:07 pm

              Aw, thank you!

    4. Allis says

      February 21, 2018 at 11:53 am

      This looks as though it was adapted from Rose Levy Beranbaum's recipe for banana cake with chocolate sour cream ganache. I have used her recipe and substituted gluten free flour and it has been really successful. I am looking forward to trying it with coconut flour!

      Reply
      • Alanna says

        February 21, 2018 at 10:28 pm

        Thanks for the suggestion! I looked that one up but it wasn't the one I remember adapting this one from, which was a personal blog. But I'll have to give that one a try - sour cream ganache sounds right up my alley!

        Reply
    5. Heidi says

      February 21, 2018 at 5:51 pm

      Any recommendations for a vegan version of this cake?

      Reply
      • Alanna says

        February 21, 2018 at 10:25 pm

        I'm not sure what would stand in for the egg, which not only adds moisture, but the protein helps hold the cake together and the whipped egg whites add loft. Please let me know if you experiment!

        Reply
    6. Sarah says

      February 26, 2018 at 1:45 pm

      I thought I had sworn off coconut flour forever... I've made so many of your recipes though, and this one might just convince me to purchase another bag and give it a try! If anyone can make coconut flour work, it would be you <3 .

      p.s. our friends loved the recipes we make from your cookbook so much they bought their own copy, and they don't even need to be gluten free for health reasons!

      Reply
      • Alanna says

        February 26, 2018 at 10:09 pm

        What a sweet note - this completely made my day! Agree that coconut flour can be a huge challenge to work with - dry and so fibrous. But I highly recommend giving this recipe a go! The coconut flour recipes from the book are some of my favorites, too - the coconut tart, tres leches cake, and cashew lime blondies. Let me know if you brave any! :)

        Reply
        • Sarah says

          March 03, 2018 at 9:07 am

          Quick question: do you think regular dairy yogurt would work as well? And/or regular milk instead of almond? I'm not anti-vegan, but we don't usually keep vegan replacements around the house :)

          Ps. One more sweet note re: how awesome your recipes are! We made the triple chocolate pie for my mom's birthday, and she loved it so much she made it for her book club last week. Despite my warnings that it was a LOT of work compared to her usual oatmeal cookies, she says it was worth all the work and dirty dishes 😍❤️❤️❤️

          Reply
          • Alanna says

            March 06, 2018 at 5:31 pm

            I think those would work perfectly! Please let me know if you try it. Also I'm so glad you loved the triple chocolate pie and that it was worth the dishes, haha - there certainly are a lot!

            Reply
    7. Rebecca | Let's Eat Cake says

      March 01, 2018 at 8:28 pm

      This coconut flour cake looks positively incredible. Your photos are stunning and I can't wait to check out your book!

      Reply
      • Alanna says

        March 04, 2018 at 9:17 pm

        Aw thanks Rebecca! I hope you love Alternative Baker. :)

        Reply
      • Alanna says

        March 06, 2018 at 5:33 pm

        Aw thanks Rebecca! <3

        Reply
    8. Lena says

      March 03, 2018 at 10:28 am

      This cake was delicious as was everything I have made from the cookbook. I had to substitute sorghum flour as I did not have millet. Planning to make two more cakes this weekend to share. I am so happy to see your recipes in GFF magazine as well. Thank you!

      Reply
      • Alanna says

        March 06, 2018 at 5:29 pm

        Aw thanks for trying my recipes Lena - I'm so glad you liked this one and that the sorghum was a good sub! What did you try from the book? xo!

        Reply
        • Lena says

          March 07, 2018 at 5:43 am

          Hi Alanna, it's my pleasure! I learned about your lovely book and blog on food52 where I found the article and recipe about 1 chocolate chip cookie, 4 flours. I really enjoyed several versions of the cookies and finding new recipes for the flours I had been experimenting with. Since buying the book I have made the berry chevre cheesecake squares for a bridal shower. They were a big hit...delicious and elegant. I have also made the lemon ricotta biscuits and the bread pudding, the lemon verbena bundt cake, roasted banana teff scones, and blackberry cream scones (I used blueberries). These goodies were shared and enjoyed by me, family, friends, and co workers. I was especially thrilled with the scone recipes as scones are something I really missed since going gluten free. I look forward to trying many more of the recipes from the book and blog. I'm off to make more snow day banana cake :) Thanks so much!

          Reply
          • Alanna says

            March 21, 2018 at 8:33 am

            Wow, that's a lot of recipes - kudos to you and I'm so glad they were enjoyed! Thanks so much for the sweet note - it completely made my month. :)

            Reply
            • Lena says

              March 21, 2018 at 10:12 am

              You're very welcome! I appreciate your wonderful work. Would you be able to direct me to a gf irish soda bread/muffin or scone recipe?
              Thanks in advance for your time.

    9. Alyssa says

      March 11, 2018 at 7:36 am

      This looks delicious! Just curious if you can think of a good alternative to millet flour - I can't have it but I can have buckwheat, cassava, tapioca....trying to think of all the other alternative flours! Thanks if you have an idea :)

      Reply
      • Shirley says

        March 18, 2018 at 10:20 am

        I used the same amount of sorghum flour instead of millet and it worked great!

        Reply
        • Alanna says

          March 21, 2018 at 8:52 am

          I think buckwheat or sorghum would be delicious here! There's also teff, chestnut, mesquite... and more in my book (https://bojongourmet.com/cookbook/)! ;)

          Reply
    10. Caterina Snyder says

      May 12, 2018 at 2:27 pm

      Omnomnom I have bananas so this baby is happening tonight!! Love that you've tested it with dairy free yogurt and vegan butter. Thanks girl!!! 😘😘😘

      Reply
      • Alanna says

        May 13, 2018 at 6:33 pm

        Yay yay yay!! How did it go??

        Reply
    11. Lena says

      June 17, 2018 at 1:24 pm

      Hi is it possible to freeze this cake? I also would like to try and double it for a party if possible?

      Reply
      • Alanna says

        June 18, 2018 at 11:28 am

        I haven't tried freezing it so I can't say for sure, but I think that *should* work. Please let me know if you give it a try!

        Reply
        • Lena says

          June 18, 2018 at 2:03 pm

          Thanks, I will let you know! Any advice on doubling the cake?

          Reply
          • Alanna says

            June 18, 2018 at 6:06 pm

            Not that I can think of, but let me know if you have any specific questions! Are you planning to bake 2 separate cakes?

            Reply
            • Lena says

              June 18, 2018 at 6:34 pm

              I was thinking of using a 9 by 13 pan. My other idea is to make 2 cakes, one with nuts, one without😀

          • Alanna says

            June 18, 2018 at 6:58 pm

            I think making it in 2 pans would be the safest bet, to make sure the cake cooks through ok. Nuts sound yum! :)

            Reply
            • Lena says

              June 18, 2018 at 7:04 pm

              Thanks so much Alanna! I am going to try your blondie recipe from gff magazine also. Have a nice week! Thanks for your quick reply!

      • Alanna says

        June 18, 2018 at 7:14 pm

        You bet! Let me know how you like the blondies. :)

        Reply
        • Lena says

          June 29, 2018 at 6:54 am

          The blondies were wonderful! I'm planning to make them again today.
          Thanks again.

          Reply
          • Alanna says

            July 02, 2018 at 11:26 pm

            Yay!! So glad you liked them. :)

            Reply
            • Lena says

              July 03, 2018 at 6:25 am

              I just got my digital copy of gff. What a beautiful cover!! Can't wait to make the recipes especially the peach upside down cake!

    12. Shirley says

      July 01, 2018 at 7:40 am

      Another great recipe! My dairy and gluten - allergic little sister requested it for her birthday party, and her friends were asking for thirds! (it was all finished by then of course)

      Reply
      • Alanna says

        July 02, 2018 at 11:20 pm

        Aw, I'm so glad you all loved it! Thanks for the super sweet note.

        Reply
    13. Juhi says

      November 05, 2021 at 3:50 pm

      Hi I would love to know if there is sub for sweet rice? And definitely will be trying this soon as I have all the ingredients in hand except sweet rice maybe I can do sweet potato instead?

      Reply
      • Alanna says

        November 05, 2021 at 4:51 pm

        Hi Juhi,

        I've never worked with sweet potato flour so I'm not sure how similar it is to sweet rice flour. Cassava flour is fairly similar to sweet rice, and a gluten-free all-purpose blend should work too. Please let me know what you try!

        Reply
    14. satpreet says

      January 25, 2022 at 9:59 am

      I love this cake! It is my go-to for my partner, who is more of a bread and muffin type of dude than cake dude, for his birthday.

      It's so fluffy, so light, and just the perfect level of sweet. I love cutting and stacking tiny rounds with ganache for his birthday and then eating leftovers out of tupperware without the ganache.

      I haven't had the Sara Lee pound cake since I was a child, but it used to be my favorite, and there's something about the taste of this recipe that makes me feel like I'm eating the grown-up version of that cake. Pure nostalgia.

      Thank you!

      Reply
      • Alanna says

        January 29, 2022 at 12:51 pm

        Awww I'm so glad you and your partner love this cake! It is an all-time favorite of mine as well. Those mini layer cakes sound absolutely adorable – I want pictures!!

        I *totally* know what you mean about that classic pound cake flavor. It's fluffy, moist, sweet, and comforting just like Sara Lee! I had the same feeling about the paleo lemon cake with cream cheese frosting that I posted last year - totally reminded me of Twinkies, but in a good way!

        Reply
        • Satpreet says

          May 27, 2022 at 8:53 pm

          It's almost my birthday, and guess what I'm making for myself as my cake??

          I have to be low fodmap currently, and this actually fits the bill (have to be careful about the bananas and coconut flour, but I'll just have a small slice)!

          Thank you thank you again!

          Reply
          • Alanna Taylor-Tobin says

            May 28, 2022 at 10:07 am

            Happy almost birthday! I hope you love the cake and that the fodmaps don't give you too much trouble <3

            Reply
    15. Jeff Stroud says

      April 17, 2023 at 5:43 am

      What if you are vegan? Can we change to Chickpea water in place of eggs?
      The recipe looks great otherwise.

      Reply
      • Alanna Taylor-Tobin says

        April 17, 2023 at 8:57 am

        Great question! I'm not positive that this will work with aquafaba but it's worth a shot. Maybe try a half batch baked in a loaf pan in case it needs tweaking? Please let me know if you experiment!

        Reply

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    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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    As blueberries come into season here in California As blueberries come into season here in California, I've been dreaming about this gluten-free blueberry coffee cake. It's moist and tender, layered with jammy fruit and an addictively salty-sweet streusel topping. 

Oat flour, sorghum flour, and sweet rice flour build a moist and flavorful cake, and almond flour in the topping helps the streusel hold together. 

It would be an ideal addition to weekend brunch or potlucks, and it takes well to variations. I've made it with rhubarb instead of berries, for instance - so good!

Here are a few things readers have said about this cake:

"Better than any gluten-full coffee cake I ever had. This recipe is a keeper. THANK YOU!!" 

"So this is the best coffee cake I’ve ever had, GF or otherwise! Another genius recipe!"

"This was such a hit last night served as a dinner dessert. People were having seconds and thirds! It was absolutely delicious, fluffy and moist and flavorful with a crunch from the pecans on top." 

"This coffee cake is so good - a light, tender crumb and with a pleasant touch of lemon. If I didn’t know it was gluten free I wouldn’t even suspect so."

Recipe linked the_bojon_gourmet. If you make it, please let me know how you like it! 

https://bojongourmet.com/gluten-free-blueberry-coffee-cake-streusel/

#singluten #glutenfreerecipes #glutenfreecake #blueberrycake #coffeecake
    Gluten-free sponge cake is so easy to make. This a Gluten-free sponge cake is so easy to make. This airy cake can be turned into #victoriaspongecake, tiramisu, tres leches, or layered with your favorite frosting and toppings. 

This version with whipped mascarpone, berry chia jam, and fresh berries was actually our wedding cake!

A trio of flours - millet, sweet rice, and oat - give the cake a mild, neutral flavor with a moist & springy crumb. 

The cake layers are naturally dairy-free and can be sweetened with maple syrup instead of sugar if you prefer.

Recipe linked the_bojon_gourmet 

https://bojongourmet.com/gluten-free-sponge-cake-dairy-free/

🎥: nadia.creativity & rdaphoto 

#victoriasponge #victoriaspongecake🍰 #glutenfreecake #glutenfreecakes #spongecake #chiffoncake #glutenfreespongecake #recipereel
    This gluten-free strawberry rhubarb crisp uses an This gluten-free strawberry rhubarb crisp uses an unusual technique to create an exceptionally crunchy streusel. Watch to see how it’s done! 
 
Full recipe linked the_bojon_gourmet 

#strawberryrhubarb #rhubarb #glutenfreecrisps #glutenfreebaking #recipereels 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    If you liked the gluten-free scones that I shared If you liked the gluten-free scones that I shared recently, you're going to love these gluten-free strawberry #shortcakes! 🍓

Tender almond flour biscuits (adapted from the scone recipe) are smothered with billows of whipped cream (shown here with culinayogurt for an easy DF option) and juicy strawberries. They're buttery, creamy, bright-tasting, and not too sweet.

Shortcakes make an ideal dessert for spring gatherings because the components can all be prepared ahead and assembled when you're ready to serve up dessert. 

Feel free to play around with different berries. Add other flavors to the biscuits (I especially love the lemon ginger variation from the scone recipe here). Or add a splash of liqueur to the fruit. 

Recipe linked the_bojon_gourmet 

Bojon appétit!

https://bojongourmet.com/gluten-free-strawberry-shortcake/

#glutenfreebaking #glutenfreebiscuits #glutenfreescones #strawberryshortcake #f52farmstand
    Tender, buttery gluten-free #scones 🧈 These ba Tender, buttery gluten-free #scones 🧈

These bake up sturdy and moist thanks to a blend of gluten-free flours: sweet rice, almond, oat, and tapioca. Made in about an hour with endless mix-in suggestions. 

I’ve been baking scones for 20+ years and I’ve compiled all my top tips and tricks into this post, linked the_bojon_gourmet 

Bojon appétit! 

🎥: nadia.creativity & rdaphoto 

https://bojongourmet.com/gluten-free-scones-almond-flour/

#recipereel #recipereels #glutenfreebaking #sconesofinstagram #sconesrecipe
    Bake up a batch of these lemon blueberry swirl bis Bake up a batch of these lemon blueberry swirl biscuits to share with family or friends for a springtime treat! 

The recipe starts with buttery biscuit dough made with a trio of gluten-free flours and fresh lemon zest. Cultured butter from vermontcreamery has a clean, bright flavor and a high fat content, which, when rubbed into the dough, creates tender, buttery biscuits. 

Roll the dough up with fresh blueberries, cut them crosswise, and bake. The berries condense into jammy pockets encased in swirls of buttery dough. Top with an easy 3-ingredient mascarpone glaze for maximum deliciousness.

The biscuits can also be prepped overnight and popped in the oven day-of for an effortless brunch addition. 

Get the recipe vermontcreamery. Bojon appétit!

#recipereels #glutenfreebaking #biscuits #almondflourrecipes

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