How to make Vegan Banana Cake at Home

Deliciously sweet and studded with walnuts, this lovely banana cake is so easy to make. It is very important that you use ripe bananas when you make this. They must be spotty. Don’t go using green bananas or even yellow bananas that don’t have any spots yet. You need the spotty bananas, this is perfectly ripe which means they are at the perfect sweetness for your dessert.

Banana cake is a dessert for any occasion or gathering, and this vegan banana cake will certainly hit the spot no matter what the occasion is. Banana cake is similar to banana bread, but a little bit lighter and sweeter, but just as comforting and delicious. The great thing about this vegan banana cake is that it relatively uses little oil. Just a quarter cup of coconut oil for the whole recipe. And it will deliciously, perfectly, moist. The moistness comes from those bananas, the coconut oil, some homemade vegan buttermilk and chop up some walnuts (about 1 cup should be fine) and add it to the batter right at the end.

You will love this vegan banana cake, it is delicious, light and fluffy, perfectly moist, loaded with banana flavor, topped with lemon frosting and it’s very simple to cook. Keep leftovers covered in the fridge where they will stay fresh for up to 5 days.

Ingredients for Vegan Banana Cake

Ingredients Quantity
All-Purpose Flour 344 g
White Sugar 200 g
Brown Sugar 100 g
Baking Powder 1 tsp.
Baking Soda 1 tsp.
Salt ½ tsp.
Cinnamon 1 tsp.
Vegan Buttermilk 160 ml
Ripe Banana (large) 3
Coconut oil 60 ml
Flax egg 1
Applesauce 2 tbsp.
Vanilla Extract 2 tsp.

Ingredients for Frosting

Ingredients Quantity
Powdered Sugar 420 g
Vegan Butter 75 g
Lemon Juice 3 tbsp.
Crushed walnuts 1 cup

Serves: 15

How to make Vegan Banana Cake/ Recipe

  • Preheat the oven to 180°C. Spray a 9×13 sheet pan with non-stick spray and set aside.
  • Sift the flour into a mixing bowl and add the white and brown sugar, baking powder, baking soda, salt and cinnamon and mix together.
  • Prepare the vegan buttermilk by placing 1 Tbsp of freshly squeezed lemon juice into a measuring jug and then adding soy milk up to 160 ml line. Allow sitting for a minute to curdle.
  • Add the bananas, buttermilk and coconut oil to a blender jug and blend briefly until combined. Don’t over blend or the bananas will start to oxidize.
  • Pour the blended bananas and buttermilk over the dry ingredients and mix in.
  • Prepare your flax egg by mixing 1 Tbsp flax-seed meal with 3 Tbsp Hot Water and allowing to sit for a minute to become gloppy.
  • Add the flax egg, applesauce and vanilla extract and whisk with a hand whisk to remove any lumps.
  • Pour the batter out into the sheet pan and spread out evenly.
  • Place into the oven and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
  • Place the whole sheet pan onto a cooling rack and leave to cool completely before frosting.
  • Prepare your frosting by adding the powdered sugar, vegan butter and lemon juice to the bowl of an electric mixer and starting at slow speed, gradually increase speed until perfectly thick and smooth. If your frosting turns out too thick, add more lemon juice a drop at a time until you get the right consistency. If it turns out too thin, add more powdered sugar until it reaches the right thickness.
  • Frost the cooled cake, and decorate with crushed walnuts.

How much Time it will take:

Preparation Time Cook Time Total Time
20 minutes 40 minutes 60 minutes (1 hour)

NUTRITION

  • Serving Size: 1 Slice (of 15)
  • Calories: 376
  • Sugar: 50.8 g
  • Sodium: 236 mg
  • Fat: 8.7 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 72.5 g
  • Fiber: 1.8 g
  • Protein: 3.5 g

Note: Nutritional information is for 1 slice of 15 including frosting and crushed walnuts.

I’d love to know what you think of this vegan banana cake. If you make this delicious cake do let me know in comment section below.

 

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