You ever find yourself in need of a dessert that can double as a snack, breakfast, or a simple sweet pick-me-up? That’s how my journey to this vegan banana cake began. Picture this: warm, moist cake that has just the right amount of sweetness.
Maybe you have friends over for brunch, or perhaps you're just looking for something delightful to serve after dinner—this banana cake fits the bill perfectly. Pair it with a cup of coffee or tea, and you've got yourself a winner!
Vegan baking can sometimes feel like a puzzle, but I promise, making a banana cake without eggs or dairy is straightforward and well worth it. This banana cake isn't just any ordinary cake; it's soft, fluffy, and has an indulgent lemon frosting that adds a zesty twist to every bite.
And the best part? It’s made with simple ingredients that you likely already have in your kitchen—no fancy vegan items required!
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This vegan banana cake is a delightful blend of flavors. The ripe bananas provide a natural sweetness that’s perfectly balanced with hints of cinnamon. The lemon frosting introduces a fresh, zesty note that cuts through the sweetness, offering a refreshing contrast.
Overall, the cake is moist and satisfying, showcasing that vegan desserts can be both delicious and indulgent.
What sets this banana cake apart? For starters, the combination of both white and brown sugars creates a deeper flavor profile, along with the inclusion of coconut oil which imparts a subtle nutty aroma. Plus, I’ve added a flax egg for moisture, and a bit of applesauce for richness without weighing it down. And let's not forget the homemade lemon frosting that elevates the entire cake. It’s comfort food that doesn't compromise on health or taste.
To whip up this delectable vegan banana cake, gather the following ingredients:
- 2 ¾ cups all-purpose flour (344g)
- 1 cup white granulated sugar (200g)
- ½ cup light brown sugar (100g)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ⅔ cup vegan buttermilk (160ml) — made from 1 Tbsp lemon juice + soy milk to fill the ⅔ cup line
- 3 large overripe bananas (360g), peeled
- ¼ cup coconut oil (60ml), melted
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp hot water)
- 2 Tbsp unsweetened applesauce
- 2 tsp vanilla extract
- Optional for more flavor: ½ tsp nutmeg
- 3 ½ cups powdered sugar (420g)
- ⅓ cup vegan butter (75g), softened
- 2-3 Tbsp freshly squeezed lemon juice
- Crushed walnuts
Ingredients From : lovingitvegan.com
Making this banana cake is as simple as stirring together a few ingredients. It’s perfect for those who want a delicious dessert without spending all day in the kitchen. Let’s dive into the step-by-step process!
First, set your oven to preheat at 350°F (180°C). Grab a 9x13 inch baking pan and lightly spray it with non-stick spray. Prep work is key—this step is where the magic starts.
In a mixing bowl, sift together the flour, white granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, and nutmeg if using. Give them a good stir to ensure they’re combined. This mix will create a beautiful bed for our wet ingredients.
Now, let’s make the vegan buttermilk. In a measuring jug, combine 1 tablespoon of lemon juice with soy milk until it reaches the ⅔ cup (160ml) line. Give it a little stir and let it sit for at least one minute to curdle. This simple trick adds moisture to the cake.
In a blender, add the ripe bananas, your homemade vegan buttermilk, and melted coconut oil. Blend these goodies briefly until they’re just combined. Be careful not to overblend. We want bits of banana to remain for texture!
Pour the banana mixture over the dry ingredients and gently fold them together. This creates a batter that’s lively and fluffy.
Next, we’ll prepare the flax egg by mixing 1 tablespoon of ground flaxseed meal with 3 tablespoons of hot water. Let this sit for about a minute until it forms a gel-like consistency.
Fold the flax egg, unsweetened applesauce, and vanilla extract into your batter. Give it a gentle whisk with a hand whisk to break up any lumps. The batter should be thick and slightly pourable when you’re done—just the right consistency.
Pour your batter into the prepared baking pan, spreading it out to an even layer. Slide that pan into your preheated oven and bake for around 40 minutes or until a toothpick poked in the center comes out clean. Your kitchen will start smelling divine!
Once the cake is done, take it out of the oven and place it on a cooling rack. Give it time to cool completely before frosting. Trust me, it’s worth the wait.
While your cake cools, let’s whip up that lemon frosting. In a stand mixer, combine the powdered sugar, vegan butter, and 2 tablespoons of freshly squeezed lemon juice. Start mixing on low speed and gradually increase until you reach a thick, creamy consistency. If the frosting is too thick, add a drop of lemon juice at a time until you achieve your desired consistency.
Once the cake is completely cool, frost the top generously with your lemon frosting. To finish, sprinkle some crushed walnuts on top for a pop of flavor and texture.
- Use Ripe Bananas: Overripe bananas are key to enhancing the natural sweetness and flavor of the cake.
- Don’t Rush the Cooling: Ensure your cake is completely cooled before frosting. This prevents the frosting from sliding off or melting.
- Experiment with Flavors: Add chocolate chips or dried fruit for a different twist.
- Double the Recipe: This cake freezes well, so if you’re feeling ambitious, make a double batch and save one for later.
- Use Fresh Ingredients: Freshly squeezed lemon juice makes a difference. Those bottled ones just don’t cut it!
Store any leftover cake in an airtight container at room temperature for up to three days. If you want it to last longer, place it in the refrigerator for up to a week. You can also freeze individual slices wrapped tightly in plastic wrap, keeping them fresh for up to three months.
This vegan banana cake is a treat that serves up a fair dose of potassium thanks to the bananas, along with healthy fats from the coconut oil. Each slice typically contains around 310 calories, making it an indulgent yet not overly heavy dessert.
1. With Whipped Coconut Cream: Top with a dollop of whipped coconut cream for an extra indulgent experience.
2. Ice Cream Pairing: Serve a slice warm with a scoop of vegan vanilla ice cream on the side for dessert perfection.
3. Breakfast Option: Slice it up and enjoy a piece with your morning coffee or tea, as a sweet way to start your day.
4. Fruit Compote: Drizzle with a homemade berry compote for a fruity burst of flavor.
5. Topped with Fruit: Serve it alongside fresh fruit, such as sliced strawberries or a sprinkle of blueberries for an added freshness.
1. All-Purpose Flour: Whole Wheat Flour - A nutritious alternative, giving a slightly nuttier flavor. Just keep an eye on the moisture level.
2. Vegan Butter: Coconut Oil or Margarine - Both work well as substitutes for vegan butter in the frosting.
3. Granulated Sugar: Coconut Sugar - This adds a caramel-like flavor and is a more natural option.
4. Flaxseed Meal: Chia Seeds - Use the same ratio to make a chia egg. This is another great binding agent in vegan baking.
5. Vegan Buttermilk: Apple Cider Vinegar + Plant Milk - Mix 1 tablespoon of apple cider vinegar with soy milk to create your own buttermilk substitute.
1. Can I make this banana cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend designed for baking. Just check the blend's guidelines for the correct ratio.
2. How can I make this recipe lower in sugar?
You can reduce the amount of both sugars to your taste, and incorporate more bananas or applesauce for natural sweetness.
3. Can I use frozen bananas?
Yes, frozen bananas work wonderfully! Just make sure to thaw and drain any excess moisture before using.
4. How long does this cake last?
The cake can be kept at room temperature for about three days or in the fridge for up to a week. You can freeze it for up to three months.
5. Is it possible to add nuts or chocolate chips?
Definitely! You can fold in chopped walnuts or chocolate chips into the batter for added texture and flavor.
Baking a vegan banana cake doesn't have to feel like a challenge. With simple, wholesome ingredients and a few straightforward steps, you can create a dessert that everyone will love—vegan or not. Whether it’s for a celebration or just a sweet treat for yourself, this cake promises to please.
Dive into those flavors and enjoy every bite!
Vegan baking can sometimes feel like a puzzle, but I promise, making a banana cake without eggs or dairy is straightforward and well worth it. This banana cake isn't just any ordinary cake; it's soft, fluffy, and has an indulgent lemon frosting that adds a zesty twist to every bite. And the best part? It’s made with simple ingredients that you likely already have in your kitchen—no fancy vegan items required!
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Use Ripe Bananas: Overripe bananas are key to enhancing the natural sweetness and flavor of the cake.
- Don’t Rush the Cooling: Ensure your cake is completely cooled before frosting. This prevents the frosting from sliding off or melting.
- Experiment with Flavors: Add chocolate chips or dried fruit for a different twist.
- Double the Recipe: This cake freezes well, so if you’re feeling ambitious, make a double batch and save one for later.
- Use Fresh Ingredients: Freshly squeezed lemon juice makes a difference. Those bottled ones just don’t cut it!
Barbara Brito is a Florida-based registered dietitian and the creator of Great Meal Recipes, where she shares nutritious, delicious, and easy-to-make meals for home cooks of all skill levels. With a passion for creating wholesome dishes that don’t sacrifice flavor, Barbara draws inspiration from her love of family, food, and simple cooking. Her blog focuses on accessible recipes that bring joy and balance to the kitchen.