Vegan Banana Cake
Indulge in the rich, moist decadence of this Vegan Banana Cake, a plant-based twist on a classic dessert that’s perfect for any occasion. Made with perfectly ripe bananas, a hint of warm cinnamon, and a splash of vanilla, this cake boasts natural sweetness and fragrant flavors. A touch of almond milk and apple cider vinegar creates a tender crumb that pairs beautifully with optional crunchy walnuts or pecans for added texture. Ready in under an hour, with just 15 minutes of prep, this easy banana cake recipe is 100% vegan, dairy-free, and egg-free, making it a crowd-pleaser for vegans and non-vegans alike. Serve it plain, dusted with powdered sugar, or topped with your favorite vegan frosting for a customizable treat that’s as versatile as it is delicious. Perfectly fluffy and irresistibly moist, this Vegan Banana Cake will have everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large Ripe bananas
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 0.33 cup Neutral oil (such as vegetable or canola oil)
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or line it with parchment paper.
In a small bowl, mix the almond milk with the apple cider vinegar to create vegan buttermilk. Set aside for 5 minutes.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the vegan buttermilk, granulated sugar, brown sugar, vanilla extract, and oil to the mashed bananas. Whisk until well combined.
In a separate mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
If using, fold in the chopped walnuts or pecans for added texture and flavor.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
Slice and serve as is, or top with your favorite vegan frosting or powdered sugar for a finishing touch.
Nutrition Facts
Calories |
3070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3053 mg | 133% | |
| Total Carbohydrate | 476.1 g | 173% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 238.1 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 573 mg | 44% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2124 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
