Description
This moist and flavorful Vegan Banana Cake is a delightful dairy-free and egg-free dessert perfect for any occasion. Made with ripe bananas, vegan butter, and plant-based yogurt, it offers a soft texture and rich banana flavor. Lightly spiced with cinnamon and topped with easy vegan frosting and fresh banana slices, this cake is simple to prepare and sure to please both vegans and non-vegans alike.
Ingredients
Scale
Wet Ingredients
- 160 ml soy milk
- 2 teaspoons apple cider vinegar
- 280 g ripe bananas (approx 2 large or 3 medium)
- 100 g vegan butter (room temperature)
- 2 teaspoons vanilla extract
- 50 g vegan Greek-style yogurt (or soy/coconut yogurt)
Dry Ingredients
- 250 g plain flour
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
Sugars
- 100 g granulated sugar
- 70 g soft brown sugar
Toppings and Decoration
- ½ batch easy vegan frosting (to lightly frost) or full batch to generously frost
- 1 banana sliced lengthways (or dried banana coins)
- ½ teaspoon ground cinnamon
- 1 tablespoon brown sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (347°F). Lightly grease a 10.5″ rectangular cake pan with oil or vegan butter and line it with a sheet of parchment paper to ensure easy removal of the cake after baking.
- Make Vegan “Buttermilk” and Prepare Dry Ingredients: In a medium bowl or jug, combine soy milk with apple cider vinegar. Stir and let sit for 5 minutes to curdle, creating vegan “buttermilk.” Meanwhile, mash the ripe bananas with a fork until smooth and set aside. In a separate bowl, whisk together plain flour, baking powder, cinnamon, and sea salt.
- Cream Butter and Sugars: In a stand mixer or large mixing bowl, use an electric mixer to cream vegan butter with granulated sugar and brown sugar for 4-5 minutes until the mixture is light and fluffy. Then add in the vegan yogurt and vanilla extract and mix well to combine.
- Combine Wet and Dry Ingredients: Gradually add the mashed bananas in two increments into the creamed mixture, mixing until just incorporated. Add the vegan “buttermilk” and dry ingredients in two increments, whisking to combine after each addition. Take care not to overmix; a slightly thick batter with some splitting is normal.
- Bake the Cake: Pour the thick batter into the prepared cake pan and smooth the top evenly with a spatula. Bake for 35-40 minutes until the top is golden brown. Check doneness by inserting a toothpick or knife into the center; it should come out clean. Let the cake cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely for another 10-15 minutes.
- Frost and Decorate: Prepare an easy vegan buttercream or cream cheese frosting. Once the cake is fully cooled, frost the cake with an offset spatula. Garnish with sliced fresh banana or dried banana coins. Dust with a mixture of sugar and cinnamon for an extra touch.
- Storage Instructions: Store the cake at room temperature if consuming the same day to maintain its fluffy texture. For longer storage, place it in an airtight container and refrigerate for up to 5 days. Before serving refrigerated cake, allow it to come to room temperature for 1-2 hours for the best flavor and texture.
Notes
- Room temperature vegan butter creams better and helps achieve a light texture in the cake.
- The granulated sugar adds sweetness and texture; do not substitute with liquid sweeteners without adjusting other ingredients.
- You can use vegan Greek-style yogurt or soy/coconut yogurt depending on availability.
- The vegan “buttermilk” made with soy milk and apple cider vinegar helps the cake rise and adds moistness.
- Make sure not to overmix the batter to keep the cake tender and avoid a dense crumb.
- Use fresh ripe bananas for the best flavor and natural sweetness.
- The cake is best served at room temperature to maintain its fluffy consistency.
