0 from 108 votes
Easy Vegan Banana Cake
This vegan banana cake is moist, tender, light, fluffy, and loaded with mashed banana, complete with decadent frosting! Plus, it’s 100% egg-free & dairy-free, not that you’d be able to tell!
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 1 cake
Calories: 3401 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 teaspoons of apple cider vinegar
- 2 cups of plant-based milk (soy works best for the vegan buttermilk)
- 3 cups of all purpose flour
- ½ cup of sugar
- 1 teaspoon of salt
- 2 teaspoons of baking soda
- 2 teaspoons of baking powder
- 2 teaspoons of vanilla extract
- 2 cups of mashed ripe bananas (~5 small bananas), mashed + 1 banana for topping
- ⅔ cup of oil
- Homemade or storebought vegan buttercream, optional
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.
Cup of Yum
Notes
- Make it easier by using a springform pan.
- Make it easier by using a springform pan.
- Measure the flour correctly: Spoon it into the measuring cup and level it with a knife rather than scooping it directly from the flour bag. Too much flour leads to denser bakes.
- Don’t over-mix the batter: Overworking the gluten in the flour can lead to a dense, dry, vegan banana bread. A few small lumps in the batter are fine.
- Experiment with add-ins: With so many options, have fun experimenting to find your favorite combinations.
Nutrition Information
Calories
3401kcal
(170%)
Carbohydrates
459g
(153%)
Protein
45g
(90%)
Fat
156g
(240%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
24g
Monounsaturated Fat
106g
Sodium
6025mg
(251%)
Potassium
1498mg
(43%)
Fiber
19g
(76%)
Sugar
139g
(278%)
Vitamin A
192IU
(4%)
Vitamin C
26mg
(29%)
Calcium
1145mg
(115%)
Iron
19mg
(106%)
Nutrition Facts
Serving: 1cake
Amount Per Serving
Calories 3401
% 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.