This easy Vegan Banana Cake recipe is the best way to turn overripe bananas into a delicious dessert! It is dairy-free and eggless so it is a lighter version of the classic, but is just as moist and fluffy! Topped with a simple cream cheese frosting to make it even more exciting and occasion-worthy.
Banana-flavored treats using bananas have always been a favorite of mine! Whether it be in a form of banana bread, banana muffins, or banana pancakes – I love them all and eat them for breakfast, snack, or dessert! This Vegan Banana Cake might be a fancier version of my banana bread recipe, but it is just as easy to make! It is perfect to celebrate any type of holiday or occasion all year long!
Easy Vegan Banana Cake with Cream Cheese Frosting Recipe
Making delicious homemade cakes do not have to be complicated, and this recipe is proof of that! You only need 10 minutes to make both the banana cake batter and vegan cream cheese frosting. I love how fuss-free making the batter also is- just mix the dry and wet ingredients in separate bowls, then mix them together and pour the batter into your baking pans. This is super easy and will for sure be your go-to cake recipe when you need a bakery-quality cake that you can whip up quickly in your own kitchen.
Eggless Banana Cake Ingredients
- Flour: I used spelt flour, but feel free to use all-purpose flour or a gluten-free flour blend.
- Rising agents: you’ll be needing both baking soda and baking powder for this recipe. These will give leaven the cake batter and make it tender and fluffy! If you do not have baking soda, you can simply add a teaspoon more baking powder as an alternative.
- Raw cane sugar: you can use other sugars you have. Make sure to add just enough to keep the cake from becoming too sweet as bananas have natural sugar already.
- Overripe bananas: you should have about 1 level cup once these are mashed. I also keep a piece or two that I slice and top over the frosting.
- Vegetable oil: for moisture I use neutral-tasting oils like refined avocado or canola oil.
- Dairy-free yogurt: this will make the cake moister and also impart a delicious tangy flavor!
- Non-dairy milk: gives the batter a creamier consistency and rich flavor and texture. You can use soy, oat, or almond milk.
- Apple cider vinegar: the acidity will help with the rising of the batter. You can use lemon juice instead.
- Vanilla extract: for a delicious flavor and aroma.
Cream Cheese Frosting Ingredients
- Cream Cheese (dairy-free)
- Powdered Sugar
- Lemon Juice
- Optional: San-apart, Vanilla extract
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with the exact measurements in the recipe card below!
Step 1: Make the banana cake batter
First, sift flour into a large mixing bowl. Add salt, baking powder, baking soda and sugar and mix to combine. in a separate container (or blender), combine mashed banana, plant milk, dairy-free yogurt, oil, apple cider vinegar and vanilla extract (or blend until creamy). Add the wet ingredients to the dry ingredients and stir until just combine (do not overmix – a few lumps in the batter are okay!).
Step 2: Bake and garnish
Bake the banana cake at 356 °F (180 °C) for about 45-50 minutes, or until a toothpick comes out clean. Then remove from the oven and let cool completely. Enjoy your easy banana bread as it is or top it with cream cheese frosting, walnuts, banana slices and chocolate! Yum!
The banana cake cream cheese frosting is super quick and easy to make! However, if you can’t find a good dairy-free cream cheese brand, you can also whip up a creamy cashew frosting. Here’s what you need:
- 7 oz (200 g) cashews (soaked for at least 4 hours, drained and rinsed).
- 1/4 cup (60 ml) agave or maple syrup
- 1/4 cup (60 ml) dairy-free milk or water
- 1 pinch of salt
- 1/2 tsp vanilla extract
- 2 tbsp liquid coconut oil
-> All you have to do is blending the following ingredients until smooth and creamy. If don’t have an highspeed blender, I recommend soaking the cashews for at least 4 hours or overnight until softened. Then refrigerate for 2 hours to set. It will keep in the refrigerator for up to 4 days.
- The riper the bananas the better! They will be easier to mash and will be a lot sweeter when overripe.
- You can speed up the ripening process of your bananas by placing them in a paper bag with other ripe fruits. Seal the bag and leave it overnight. If you have less time, you can place the bananas in the microwave or oven and heat the up so they become softer and sweeter.
- Make sure to keep the frosting chilled while waiting for the cake to bake to keep it stable and firm.
- When mixing the batter, a few small lumps are fine. You do not need to mix until it becomes very smooth because the cake will become dry and tough.
- Baking time may vary depending on the size of your baking pan and the type of oven you are using. It could take up to 45-50 minutes, but I recommend checking it after 35 minutes to see how far along the cake is.
- Also do a toothpick test to check if the cake is baked through. Just stick it in the middle of the cake and if it is clean when you pull it out, your cake is fully baked. If you still see raw batter clinging to the toothpick, bake for a few more minutes.
- You can also make this recipe using a bundt pan, muffin pan, and loaf pan.
Vegan Banana Cake can be stored in the fridge for up to 4 days. You can also freeze the cake for a few months without the frosting. Just thaw in the fridge overnight and add the frosting before serving!
This Vegan Banana Cake with Cream Cheese Frosting is:
- Easy to Make
- Perfect for occasions
- Lighter than the classic
- Better than bakery cakes!
More easy vegan cake recipes to try
- Coconut Cake
- Pumpkin Cake
- Vegan Loaf Cake
- Apple Cake
- Lemon Cake
- Lemon Poppy Seed Cake
- Chocolate Cake
- Cranberry Orange Bread
- Chocolate Pear Cake
- Chocolate Zucchini Bread
- Raspberry Almond Cake
- Blueberry Bundt Cake
- Blood Orange Bundt Cake
- Apricot Cake with Coconut
- Strawberry Rhubarb Cake
- Chocolate Banana Bread
- Classic Banana Bread
- Zebra Marble Cake
- Chocolate Pumpkin Marble Bread
If you try this easy vegan banana cake recipe, feel free to leave me a comment and a review! And if you take a photo of your treat and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy baking! 🙂
Vegan Banana Cake with Cream Cheese FrostingAuthor:
- 2 cups (240 g) flour all-purpose, spelt or gluten-free flour
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda or 1 tsp more baking powder
- ⅓ cup (75 g) raw cane sugar or other sugar to taste
- 3 bananas about 300 g mashed
- ½ cup (120 ml) plant milk variety to taste
- ⅓ cup (80 g) dairy-free yogurt variety to taste
- ¼ cup (60 ml) vegetable oil e.g. canola, sunflower, avocado or Alba oil
- 2 tsp apple cider vinegar or lemon juice
- 1 tsp vanilla extract or / and 1 tsp cinnamon
- 1 recipe cream cheese frosting or cashew frosting see note
- 5 tbsp (50 g) walnuts or other nuts
- chopped chocolate
*Note: Check out the recipe video + step-by-step photos above!
- Preheat the oven to 356 °F (180 °C). Grease the sides of a 8-Inch (20 cm) springform pan and line the bottom with parchment paper.
- Sift flour into a large mixing bowl. Add salt, baking powder, baking soda and sugar and mix to combine.
- in a separate container (or blender), combine mashed banana, plant milk, dairy-free yogurt, oil, apple cider vinegar and vanilla extract (or blend until creamy). Add the wet ingredients to the dry ingredients and stir until just combine (do not overmix - a few lumps in the batter are okay!).
- Bake the banana cake for about 45-50 minutes, or until a toothpick comes out clean.
- Then remove the cake from the oven and let cool completely.
- In the meantime, mix all the ingredients for the frosting until creamy and then spread it over the cake.
- Garnish the banana cake with walnuts and chocolate as desired.
- Slice and enjoy!
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