Easy Vegan Banana Cake
User Reviews
5
Easy Vegan Banana Cake
Description
Easy Vegan Banana Cake uses apple cider vinegar mixed with plant-based milk to create a vegan buttermilk effect, which reacts with baking soda and powder to leaven the batter. Mashed bananas contribute moisture and natural sweetness alongside sugar. The dry ingredients are combined separately then mixed with wet ingredients including oil and vanilla until just incorporated to preserve cake tenderness.
After pouring into a greased pan, thin banana slices are arranged on top before baking covered with foil to retain moisture. Removing the foil towards the end encourages a golden crust. Once baked and cooled, the cake can be optionally frosted with vegan buttercream for extra richness. The result is a soft, moist cake with banana flavor throughout and a delicate texture.
Using a springform pan simplifies removal, and measuring flour correctly with a spoon and leveling prevents density. Avoid overmixing the batter to keep the crumb light. Experimenting with mix-ins can vary the flavor and texture.
Ingredients
- 2 teaspoons apple cider vinegar
- 2 cups plant-based milk soy works best for the vegan buttermilk
- 3 cups all-purpose flour
- ½ cup sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 2 cups banana ~5 small bananas), mashed + 1 banana for topping, ripe; mashed
- ⅔ cup of oil
- vegan buttercream optional, homemade or storebought
Instructions
- Preheat the oven to 350 degrees F. Grease the bottom of a deep 8 inch round cake pan with oil and set aside.
- In a small bowl, add the apple cider and plant-based milk. Mix well and set aside for 5 minutes until it becomes vegan buttermilk.
- In a large bowl, add the flour, sugar, salt, baking soda, baking powder, and mix well. Add the vegan buttermilk, vanilla, banana, and oil. Mix until fully incorporated.
- Pour the batter into the prepared cake pan.
- Thinly slice one peeled banana lengthwise (see photo for reference), and gently place them on top of the batter.
- Cover with aluminum foil and bake for 30 minutes. Carefully remove the foil and bake for another 20 to 30 minutes or until a knife or toothpick comes out just clean and the top is golden.
- When ready, remove the cake from the oven and let it cool for 30 minutes on a cooling rack. Carefully remove it from the pan and place it back on a cooling rack.
- Optionally frost with vegan buttercream.
Notes
- Use a springform pan to ease removal of the cake after baking.
- Correctly measure the flour by spooning and leveling to avoid a dense texture.
- Mix batter just until combined; some small lumps are okay to maintain a light crumb.
- Try adding mix-ins to customize the banana cake according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cake
Amount Per Serving
Calories 3401 kcal
% Daily Value*
| Calories | 3401kcal | 170% |
| Carbohydrates | 459g | 153% |
| Protein | 45g | 90% |
| Fat | 156g | 240% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 24g | 141% |
| Monounsaturated Fat | 106g | 530% |
| Sodium | 6025mg | 251% |
| Potassium | 1498mg | 32% |
| Fiber | 19g | 76% |
| Sugar | 139g | 278% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 26mg | 29% |
| Calcium | 1145mg | 115% |
| Iron | 19mg | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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