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Chickpea Flour Banana Cake (Vegan, Grain-Free)


Homey and healthy chickpea flour banana cake that is grain-free, gluten-free and vegan! Ready, start to finish in 30 minutes.

a square of vegan chickpea flour banana cake on a floral china plate

Banana Cake Made with Chickpea Flour

Yes, you need another banana cake recipe, and lucky for you, I’ve got one well worth trying.

It’s neither fussy nor precious, but it does have a special ingredient that makes it unique: chickpea flour!

What is Chickpea Flour?

Chickpea flour (aka garbanzo bean flour, ceci flour, chana, besan and gram flour) is anything but faddish. It’s been around for centuries and is used in myriad cuisines from the Middle East, Southeast Asia, Northern Africa and Southern Europe.

Made from finely ground dried chickpeas, chickpea flour is naturally gluten-free, grain-free, easy-to-use, inexpensive, and incredibly versatile for making both sweet and savory eats. It has a subtle nutty flavor and packs a bonus punch of protein, too.

This banana cake is a great choice for giving it a try. It’s perfect for the lunch-packing season ahead since it can be made a the drop of a hat, is not-too-sweet and travels well.

overhead shot of chickpea flour banana cake ina silver baking pan, set atop a black wire cooling rack

Can I Leave out the Walnuts in the Recipe?

Yes, you can leave out the walnuts in the cake.

an overripe banana and toasted walnuts on a piece of slate

I can go either way with the addition of walnuts. I love their toasty flavor, but I think the cake is smashing without them, too. My husband holds fast that banana breads and cakes MUST have nuts to qualify for eating, but my sister and others believe the exact opposite.

Go with your own tastes, or by what’s on hand for the add-ins. You can also swap in chocolate chips, chopped dried fruits, or other types of nuts, or seeds, in place of the walnuts.

a square of chickpea flour banana cake on a floral porcelain dis

Can I Use A Different Flour, Less Sugar or Less Oil?

Leaving the walnuts out of this cake is one thing, but changing the primary ingredient (chickpea flour) and the ratios of sugar, oil and liquid is something else altogether. 

I do not recommend any other flour for this particular recipe; stick with chickpea flour. Further, use caution with substitutions and proportions here. Chickpea flour is not all-purpose flour, so changes in the amount of sugar,  oil, banana, etc. will likely require some experimentation before achieving the right balance.

Happy baking!

More Grain-Free & Vegan Chickpea Flour Cakes & Baked Goods to Try:

  1. Chickpea Flour Chocolate Cake
  2. Chickpea Flour Carrot Cake Bites
  3. Chocolate Chickpea Flour Muffins
  4. Chickpea Flour Gingerbread Bundt Cake
  5. Chickpea Flour Banana Bread
  6. 1-Bowl Chickpea Flour Brownies


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a square of vegan chickpea flour banana cake on a floral china plate

Chickpea Flour Banana Cake (Vegan, Grain-Free)

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 pieces 1x
  • Diet: Vegan


Homey and healthy chickpea flour banana cake that is grain-free, gluten-free and vegan! Ready, start to finish in 30 minutes.


  • 3/4 cup (175 mL) nondairy milk
  • 2 teaspoons lemon juice
  • 1 and 2/3 cups (200 g) chickpea flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup natural cane sugar (or granulated sweetener of choice)
  • 1 and 1/4 cups mashed very ripe banana (about 3 large)
  • 1/4 cup melted coconut oil (or vegetable oil of choice)
  • 2 teaspoons vanilla extract
  • Optional: 1/2 cup chopped toasted walnuts


  1. Preheat oven to 375°F. Line a 9-inch square metal baking pan. lightly grease or coat with nonstick cooking spray
  2. In a small bowl, combine the nondairy milk and lemon juice. Let stand 5 minutes to curdle.
  3. In a large bowl, whisk the chickpea flour, baking powder, baking soda, and cinnamon. Make a well in center of flour mixture.
  4. In a small bowl, whisk the sugar, curdled nondairy milk, banana, oil, and vanilla until well blended. Add banana mixture to the flour mixture in large bowl, stirring just until moist. Stir in walnuts, if using. Spread evenly into prepared pan, smoothing top.
  5. Bake in the preheated oven for 18 to 22 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.


Storage: Store the cooled cake in an airtight container at cool room temperature for 1 day,  in the refrigerator for up to 1 week, or the freezer for up to 3 months.

  • Category: Cake, Bread, Snack
  • Method: Baking


  • Serving Size: 1 piece
  • Calories: 122
  • Sugar: 14.6 g
  • Sodium: 138 mg
  • Fat: 4.3 g
  • Saturated Fat: 1.9 g
  • Carbohydrates: 23.9 g
  • Fiber: 3.1 g
  • Protein: 3.7 g
  • Cholesterol: 0 mg

Keywords: vegan cake, chickpea flour, egg-free, dairy-free, chickpea flour banana cake, grain-free vegan banana cake, gluten-free, grain-free

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Sunday 7th of March 2021

Can I replace the non dairy milk with normal cow's milk if I'm not vegan??


Friday 12th of February 2021

Hi, I’ve been making this recipe for years and have it bookmarked on my computer so we keep coming back to it—we love it in our house! Has the recipe changed? I swear it used to have yogurt and eggs, and there was no lemon.

Vegan Coconut Flour Chocolate Cake {grain-free} | powerhungry®

Friday 4th of December 2020

[…] Chickpea Flour Banana Cake (Vegan, Grain-Free) […]


Sunday 27th of September 2020

Used a quarter cup of brown sugar and it worked out great. I will try one day without sugar to see how it goes.


Monday 5th of October 2020

So glad it turned out well, Rani!


Sunday 2nd of August 2020

I love that this recipe is vegan, and high protein, with pantry ingredients. I always try to have bananas on hand. This cake works exceptionally well as an "upside down cake" or an inverted cake with sliced or split bananas in the base of the cake pan.

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