Meet our healthier take on the viral Dot Cake! Made with moist gluten-free banana cake, a creamy yogurt filling, and finished with mini chocolate chips or dye-free sprinkles for the perfect pop of fun. No artificial colors, just simple ingredients and a delicious twist on the trend everyone is talking about.
Sweet, playful, and packed with banana flavor in every bite.
Gluten-Free Banana Dot Cake with Yogurt Filling
Ingredients
- Banana Cake Base 9×5 loaf pan
- ● 2 cups gluten-free 1:1 baking flour blend
- ● ½ cup sweetener
- ● 1 tsp baking powder
- ● ½ tsp baking soda
- ● 1 tsp salt
- ● 1 cup mashed ripe banana about 2 medium bananas
- ● 2 large eggs
- ● ¾ cup of plant milk of your choice
- ● ⅓ cup avocado oil
- ● 2 tsp apple cider vinegar
- ● 1 tbsp vanilla extract
- ● Optional: 2 tbsp maple syrup
- ● Mini chocolate chips or dye free sugar free sprinkles
- Yogurt Filling
- ● 1 cup full-fat Greek yogurt or plant based yogurt
- ● ½ tsp unflavored gelatin or agar agar
- ● 1 tbsp cold water
- ● 2–4 tbsp powdered sweetener to taste
- ● 1 tsp vanilla extract
- ● Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- Grease or line a 9×5 loaf pan with parchment paper.
- In a large bowl, whisk together the gluten-free flour, erythritol, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the banana, eggs, milk, avocado oil, vinegar, vanilla, and maple syrup (if using).
- Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
- Pour into the prepared loaf pan.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool completely before cutting circles for the dot cakes.
Yogurt Filling
- Sprinkle the gelatin over the cold water and let sit for 5 minutes.
- Gently warm until the gelatin dissolves completely.
- Stir 2–3 tablespoons of yogurt into the gelatin mixture to temper it.
- Whisk the gelatin mixture into the remaining yogurt.
- Add the sweetener, vanilla, and salt.
- Refrigerate for 20–30 minutes, stirring once halfway through, until thickened but still spreadable.
Assembly
- Cut rounds from the cooled banana cake using a cookie cutter, glass, or ramekin as a guide.
- Place one cake round in the bottom of each ramekin.
- Add a layer of the yogurt filling
- Dip into mini chocolate chips or dye free sugar free sprinkles
- Chill for at least 1 hour before serving
- For the best texture, use very ripe bananas with plenty of brown spots. They provide sweetness and moisture that help compensate for the lower sugar content!
Notes
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