Spiced Banana Date Cake

Spiced banana date cake with maple frosting – gluten-free & refined sugar-free baby smash cake!

Date Paste (See Note):
½ cup packed (120g) pitted medjool dates, about 6-8 large
¼ cup boiling water
Spiced Banana Date Cake
½ cup + 2 tablespoons (107g) sweet rice flour
½ cup (64g) gluten-free oat flour**
¼ cup + 2 tablespoon (52g) millet flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup pureed bananas (from about 3 medium ripe bananas)
¼ cup safflower or vegetable oil
½ cup date paste (see above)
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract (I use Rodelle)
2 large eggs

Maple Cream Cheese Frosting:
¾ cup unsalted butter, room temperature
12 ounces cream cheese, room temperature
¼ cup + 3 tablespoons pure maple syrup
1½ teaspoons pure vanilla extract
Optional: 1-2 teaspoons spirulina

View the full recipe at Snixy Kitchen →