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Vegan banana cake

Vegan Banana Cake

Light yet moist eggless banana cake topped with dairy-free cream cheese frosting.

Course Dessert
Cuisine vegan
Keyword vegan banana cake
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 slices

Ingredients

  • 300 g Ripe bananas
  • 150 g Oil (Use a neutral-flavoured oil such as sunflower or rapeseed)
  • 200 g Caster sugar
  • 2 Teaspoons Vanilla extract
  • 300 g Self-raising flour
  • 1 Teaspoon Cinnamon (optional but recommended)
  • 150 g Unsweetened soy milk

Dairy-free cream cheese icing:

  • 60 g Vegan cream cheese (I recommend Violife for the best consistency)
  • 30 g Vegan margarine
  • ½ Teaspoon Vanilla extract
  • 225 g Icing sugar

Instructions

  1. Preheat your oven to 180°C (160°C for fan ovens) and line an 8x10-inch tin with baking paper.

  2. Place the bananas into a bowl and mash them with a fork.

  3. In a large (separate) bowl, mix together the oil and sugar. Stir in the mashed bananas and vanilla extract.

  4. Add the flour, cinnamon and soy milk. Mix well to make a smooth cake batter.

  5. Transfer the batter into your lined tin and bake for 20-25 minutes or until a toothpick through the middle comes out clean. Let the cake cool in the tin for 10 minutes then carefully flip it out onto a wire rack and leave to cool completely.

Cream cheese frosting

  1. In a medium-sized bowl, mix the cream cheese, margarine and vanilla extract together.

  2. Add the icing sugar, a little bit at a time, then whisk to make a thick and creamy frosting.

  3. Spread the frosting over your cooled banana cake. Let the frosting set fully before cutting into slices.

Recipe Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.