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Vegan Banana Cake with Cinnamon Buttercream

This vegan banana cake is perfectly soft and moist packed with heaps of banana flavour and spices and coated in a super thick and creamy cinnamon flavoured buttercream frosting.
Course Dessert
Cuisine Australian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 people
Calories 523kcal
Author Sally

Ingredients

For the banana cake:

  • 2 cups plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 medium overripe bananas approx 200-220grams
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • ½ cup white sugar
  • cup brown sugar
  • 1 cup dairy-free milk
  • 1 tablespoon white vinegar

For the cinnamon buttercream:

  • 60 grams vegan butter
  • 3 cups icing sugar
  • 1 teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • 1-2 tablespoons dairy-free milk

Instructions

  • Preheat the oven to 180°C and line 2 x 7 inch round cake pans with baking paper and oil spray.
  • In a large bowl, sift together the plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt together. Lightly whisk to combine and set aside.
  • In another large bowl, add your overripe bananas and mash until smooth. Add the vanilla and canola oil and whisk until smooth. Finally add in the white and brown sugar and mix until well combined.
  • In a 1 cup measuring cup, add your white vinegar and then top up with dairy-free milk. Add a little to the wet ingredients and whisk to combine, then add a little of the dry ingredients and again mix until just incorporated. Repeat, alternating with the milk and dry ingredients until a thick batter has formed. Only mix until the batter has just come together as you don’t want to overmix.
  • Pour the batter evenly between the two pans and bake for 30 minutes or until the tops spring back when lightly touched. Let cool for about 10 minutes in the pan before turning out onto a wire rack to cool completely.
  • Make the cinnamon buttercream. In the bowl of a stand mixer, add the dairy-free/vegan butter and the vanilla and begin to beat until creamy. Add in the icing sugar and the cinnamon and continue beating. Slowly add about 1 tablespoon of dairy-free milk and let the mixer continue to run. Add a little bit more milk slowly ensuring to beat really well between additions until you get a nice thick and creamy frosting. If you add to much milk, just add in a little more icing sugar.
  • Assemble the cake. Using a large bread knife, cut off the top of the cakes so that they have a nice flat top. Place a little frosting on the base of a cake stand or serving plate, and sit the first layer down cut side up. Add a thick layer of frosting before adding the second layer, cut side down. This ensures a nice flat top. Add the remaining frosting to the tops and sides of the cake and use a metal knife or spatula to smooth out the sides. Use any extra buttercream to pipe decorations on the top, and sprinkle with chopped walnuts if desired. Store in the fridge for up to 3 days.

Notes

Dairy-Free Butter: I use Nuttelex to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.
Dairy-Free Milk: I used oat milk in this recipe, but almond or soy would work perfectly.

Nutrition

Calories: 523kcal | Carbohydrates: 99g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 404mg | Potassium: 202mg | Fiber: 2g | Sugar: 70g | Vitamin A: 430IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 2mg