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Vegan Banana Cake ?

Vegan Banana Cake ?

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If you love everything banana like me you will love this delicious vegan banana cake recipe. It is not easy to find a great vegan cake recipe but this one is definitely a keeper. The easy vegan banana cake is extremely moist, light and fluffy, filled to the brim with aromatic banana flavors and super easy to make. Topped with luxurious lemon frosting I told you this recipe is a winner, absolutely fantastic.

This is the best vegan banana cake recipe I know because it is easy to remember.

I also love how wholesome the cake is, thanks to the bananas. The cake is naturally sweetened with them as well as they are aiding in making it moist without a boat load of butter or oil.

Soft, pillow like cake is smeared on top with citrusy lemon frosting for a truly irresistible dessert. Lemon and banana, are both tropical complimenting flavors, work in a perfect harmony to create this amazing cake.

One of the easiest vegan banana cake recipes.

You can make the cake as a sheet pan or a layer cake, depending on your personal preferences. The sheet pan version works great for me since I like to get more slices out of it. It is also very important to use very, ripe spotted bananas for the best results. Thats is where most of the cakes sweetness comes from. I also love to sprinkle walnuts on top of the frosting for an added crunch and contrast of textures. Nutty, earthy, fragrant walnuts pair wonderfully with fresh lemony frosting and sweet tropical banana cake.

Other cake recipes

Raw Apple Cake
Apple Cinnamon Cake
Chocolate Ice Cream Cake
Dump Cake
Jaffa Cake

Ingredients

2 and 3/4 cups (344g) All Purpose Flour
1 cup (200g) White Sugar
1/2 cup (100g) Brown Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
2/3 cup (160ml) Vegan Buttermilk
3 Large Ripe Bananas 360g peeled weight)
1/4 cup (60ml) Coconut Oil
1 Flax Egg
2 Tbsp Applesauce
2 tsp Vanilla Extract
For theFrosting:
3 and 1/2 cups (420g) Powdered (Confectioners) Sugar
1/3 cup (75g) Vegan Butter
3 Tbsp Lemon Juice (freshly squeezed)

Steps

Step 1
Preheat the oven to 350°F (180°C). Spray a 9×13 sheet pan with non-stick spray.
Step 2
Sift the flour into a mixing bowl and add the white and brown sugar, baking powder, baking soda, salt and cinnamon and mix together.
Step 3
Create vegan buttermilk by placing 1 Tbsp of freshly squeezed lemon juice into a measuring jug and then adding soy milk up to the 2/3 (160ml) line. Allow to sit for a minute to curdle.
Step 4
Add the bananas, vegan buttermilk and coconut oil to a blender jug and blend briefly until combined.
Step 5
Pour the blended bananas, buttermilk and coconut oil over the dry ingredients and mix in.
Step 6
Make the flex egg by mixing 1 Tbsp flaxseed meal with 3 Tbsp Hot Water and allowing to sit for a minute to become gloopy. Add the flax egg, applesauce and vanilla extract and whisk with a hand whisk to remove any lumps.
Step 7
Pour the batter out into the sheet pan and spread out evenly. Place into the oven and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Place the whole sheet pan onto a cooling rack and leave to cool completely before frosting.
Step 8
Make the frosting by adding the powdered sugar, vegan butter and lemon juice to the bowl of an electric mixer and starting at slow speed, gradually increase speed until perfectly thick and smooth. Frost the cooled cake, and decorate with crushed walnuts.

Preparation Time: 20min
Cook Time: 40min
Ready Time: 1h
Servings: 15
Cuisine: ?? Chinese
Category: ? Cake
Difficulty Level:
Ratings:
Created: August 8, 2019

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