Vegan Banana Cake

This vegan banana cake is soft, moist, and full of natural banana flavour, with a hint of cosy spices. Made with pantry staple ingredients and topped with a thick, creamy cinnamon buttercream, it’s a simple cake that always turns out beautifully and tastes delicious. Make this cake for family gatherings or a just for a special treat at home!

Course Dessert

Cuisine Australian

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 523kcal

Author Sally

Equipment

Ingredients

For the banana cake:

2 cups plain flour/all purpose flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda/baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
2 medium overripe bananas approx 200-220grams
¼ cup canola oil
1 teaspoon vanilla extract
½ cup white sugar/granulated sugar
⅓ cup brown sugar
1 cup dairy free milk such as oat milk or soy milk
1 tablespoon white vinegar

For the cinnamon buttercream:

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

Instructions

For the banana cake:

Preheat the oven to 180°C (350°F). Grease and line two 7-inch round cake pans with baking paper and a light spray of oil.
In a small bowl, mix together the dairy free milk and white vinegar to create your vegan buttermilk. Set aside while you prepare the other ingredients.
In a mixing bowl, whisk together the plain flour, baking powder, bicarbonate of soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, mash the bananas until smooth using a whisk or fork.
Add the vanilla extract, canola oil, white sugar, and brown sugar to the bowl with the mashed bananas. Whisk until smooth and well combined.
Alternate adding the milk mixture and the dry ingredients to the banana mixture, whisking gently between each addition until you have a smooth, thick batter. Be careful not to overmix.
Pour the batter evenly into the two prepared cake pans. Bake for 30 minutes, or until the tops spring back when lightly touched and a skewer inserted into the centre comes out clean.
Allow the cakes to cool in the pans for 10 minutes before carefully turning them out onto a wire rack. Let them cool completely before frosting.

For the cinnamon buttercream:

In the bowl of a stand mixer (or using a handheld electric mixer), beat the dairy free butter and vanilla extract together until light and creamy.
Add the icing sugar and cinnamon, and continue beating on low speed until the sugar is mostly incorporated.
Increase to medium speed and slowly add 1 tablespoon of dairy free milk. Continue beating for a few minutes until smooth and fluffy. If needed, add more milk, a teaspoon at a time, until you reach a thick and creamy consistency. If the buttercream becomes too soft, add a little more icing sugar.

To assemble the cake:

Place a small amount of buttercream on your cake stand or serving plate to hold the base in place. Position the first cake layer and spread a generous layer of frosting over the top.
Place the second cake layer on top and spread the remaining buttercream over the top and sides of the cake, using a metal spatula or palette knife to smooth it out.
Store the cake in the fridge to allow the buttercream to firm up before serving to make it easier to cut into.

Notes

Dairy Free Milk: I used oat milk in this recipe, but almond or soy would work perfectly.

Storage: This cake will keep at room temperature for a day, otherwise in the fridge in an airtight container for 3 days. For longer storage, you can freeze the cake for up to 3 months.

Nutrition