Vegan Banana Cake
This super moist and rich fluffy banana cake, topped with a delicious dairy-free vanilla frosting, will be your favorite vegan banana cake recipe ever!
Servings: 25
Calories: 142kcal
Ingredients
- 3 large overripe bananas
- 1½ cup vegan buttermilk 1 ½ cup Almond milk + 2 tablespoons lemon juice
- 1¼ cup organic sugar
- 2 ¾ cup Whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup coconut oil
- 2 teaspoon Vanilla extract or essence
- 3 tablespoon flax meal + 9 tablespoons of hot water
Vanilla frosting ingredients
- 3 cup powdered sugar
- ⅓ cup vegan butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Spray a 9x13 sheet pan with non-stick spray and set it aside.
- Sift the flour into a mixing bowl and add baking powder, baking soda, salt, and mix together.2 ¾ cup Whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- Prepare the vegan buttermilk Take 1 ½ cup of almond milk in a bowl and squeeze 2 tablespoon of lemon juice. Mix gently and allow it to settle for a minute to curdle.1½ cup vegan buttermilk
- Prepare your flax egg by mixing flaxseed meal with Hot Water and allowing it to sit for a minute to thicken.
- Place the banana in a bowl and mash it with a fork, then add sugar and mix well. Add the flax eggs, vegan buttermilk, coconut oil, and vanilla extract. And combine well.3 large overripe bananas, 1¼ cup organic sugar, ¼ cup coconut oil, 2 teaspoon Vanilla extract or essence
- Now mix the dry ingredients with the wet ingredients and whisk until you get an even mix. (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 30-35 minutes or until a toothpick inserted into the center comes out clean. Check it at 30 minutes it might be perfectly done.
- 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 vanilla extract to the bowl of an electric mixer and starting at slow speed, gradually increase speed until perfectly thick and smooth. If it turns out too thin, add more powdered sugar until it reaches the right thickness.3 cup powdered sugar, ⅓ cup vegan butter, 1 teaspoon vanilla extract
- Frost the cooled vegan banana cake, and enjoy!
Notes
- It’s 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.
- Ripe bananas bring the natural sweetness to the cake and you will need less added sugar
- Keep leftovers covered in the fridge where they will stay fresh for up to 4 days.
- If you prefer to use all-purpose flour add ¼ cup more than mentioned in the ingredient list in the recipe card.
Nutrition
Calories: 142kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 111mg | Potassium: 72mg | Fiber: 2g | Sugar: 14g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg