Moist Vegan Banana Cake With Creamy Vanilla Frosting

I made this vegan banana cake for my coworker’s going-away party last week. The ripe bananas made the layers moist, and she said it was the best going-away gift she received.

The recipe results in a soft and fluffy cake that pairs beautifully with the creamy vanilla frosting. Whether for a special celebration or everyday enjoyment, this Vegan Banana Cake recipe makes for a simple yet satisfying dessert.

Delicious Vegan Banana Cake Recipe

This banana cake incorporates ripe bananas for natural sweetness and moisture, combined with a light and fluffy structure. It is easy to prepare and serves approximately 8 people, making it ideal for gatherings or as a sweet treat at home.

Ingredients

• 3 ripe bananas mashed
• 1/2 cup vegetable oil
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup plant-based milk

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, mix the mashed bananas, vegetable oil, brown sugar, vanilla extract, and apple cider vinegar until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the banana mixture, alternating with the plant-based milk, until smooth.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. For the frosting, beat the softened vegan butter in a bowl, then gradually add powdered sugar, almond milk, and vanilla extract until creamy and smooth.
8. Once the cake is completely cool, spread the creamy vanilla frosting evenly on top and around the sides of the cake.
9. Slice and serve your delicious vegan banana cake to enjoy.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Nutrition Information

• Servings: 8 slices
• Calories: 220kcal
• Fat: 10g
• Protein: 2g
• Carbohydrates: 32g

I keep the cake covered in the fridge for up to four days. The frosting sets firm, and I let slices sit out for ten minutes before serving.