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Vegan Banana Cake

Deliciously Moist Vegan Banana Cake That Will Brighten Your Day

Enjoy a delightful Vegan Banana Cake made with overripe bananas, perfect for dessert lovers craving a sweet treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Plain Flour Can substitute with gluten-free flour blend if necessary
  • 1 teaspoon Baking Powder Essential for lightness
  • 1 teaspoon Bicarbonate of Soda Contributes to a tender crumb
  • 1/2 teaspoon Salt Balances sweetness
  • 1 teaspoon Ground Cinnamon Adds warmth
  • 1/4 teaspoon Ground Nutmeg Enhances the complexity of flavors
  • 3 medium Overripe Bananas Packed with moisture and natural sweetness
  • 1/2 cup Canola Oil Keeps the cake moist
  • 1 teaspoon Vanilla Extract Infuses depth of flavor
  • 1/2 cup Granulated Sugar Primary sweetener
  • 1/2 cup Brown Sugar Provides moisture and caramel flavor
  • 1 cup Dairy-Free Milk Options include oat or soy milk
  • 1 tablespoon White Vinegar Creates vegan buttermilk
For the Cinnamon Buttercream
  • 1/2 cup Dairy-Free Butter Fat base for the frosting
  • 2 cups Icing Sugar Thickens the buttercream
  • 1 teaspoon Vanilla Extract Enhances flavor
  • 1 teaspoon Ground Cinnamon Adds spice to frosting
  • Dairy-Free Milk To adjust consistency Adjust to taste

Equipment

  • Mixing bowls
  • Baking Pans
  • Whisk
  • Oven
  • wire rack

Method
 

Step-by-Step Instructions for Vegan Banana Cake
  1. Preheat your oven to 180°C (350°F) and prepare your baking pans by greasing them lightly and lining with parchment paper.
  2. In a small bowl, combine 1 cup of dairy-free milk with 1 tablespoon of white vinegar, stir gently, and set aside.
  3. Whisk together 2 cups of plain flour, 1 teaspoon of baking powder, 1 teaspoon of bicarbonate of soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg in a mixing bowl.
  4. In a larger bowl, mash the overripe bananas until smooth.
  5. Add 1/2 cup of canola oil, 1 teaspoon of vanilla extract, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar to the mashed bananas and whisk until well combined.
  6. Alternately add the vegan buttermilk and the dry ingredients to the banana mixture, mixing gently until just combined.
  7. Pour the batter evenly into the prepared pans and bake for about 30 minutes or until cooked through.
  8. Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
  9. In a mixing bowl, beat 1/2 cup of dairy-free butter and 1 teaspoon of vanilla extract until light and fluffy.
  10. Gradually add 2 cups of icing sugar and 1 teaspoon of ground cinnamon, mixing until well combined and adjust the consistency with dairy-free milk.
  11. Spread buttercream between the cake layers and on the top and sides, creating a decorative finish.
  12. Slice and serve the Vegan Banana Cake!

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 32gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 200mgPotassium: 200mgFiber: 1gSugar: 15gVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

For best results, use overripe bananas and ensure that the cakes are completely cooled before frosting to prevent melting.

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