5.013

Vegan Banana Cake

This is the best Vegan Banana Cake ever, moist and fluffy with just the right amount of banana flavor and sweetness, Amazing texture that is vegan and gluten-free topped with a creamy vegan cream cheese frosting.

Vegan Banana Cake
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FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

Vegan Banana Cake cut into slices

After I made the most delicate and moist Vegan Gluten-Free Cake for 4th of July my family kept asking me to make more. My husband favorite flavor is banana and since I'm always making him banana breads like my Strawberry Banana Bread, and Banana Upside Down Cake.

I decided I was going to make him the best banana cake ever and I happy to say that I didn't disappoint him. It was the best ever and my family enjoyed it. It was soft and overindulgent with every bite, so addictive so I recommend you serve this cake for special occasions. If you are a banana lover, this banana cake with cream cheese frosting is definitely for you!

Vegan Banana Cake Pin

My moist banana cake recipe from scratch came out so delicious and I didn't use a store-bought gluten-free flour blend,  I also recommend that you try it first as is and not do any substitutions. My readers are loving my scratch recipes more and I prefer them as well because I can better determine how the recipe will turn out. No two storebought gluten-free flour blends are the same in texture or taste so It's hard to guarantee the final outcome.

Make sure your bananas fully ripen, that is they have spots on them and not just yellow. The ones with spots guarantee that your vegan banana cake has the right sweetness and banana flavor.

Banana Cake Ingredients

How To Make Vegan Banana Cake

To make the best vegan banana cake, I used a combination of brown rice flour and almond flour as the base. I used Bob's Red Mills Brown Rice flour, Golden Flaxseed Meal, and Almond Flour

It is so easy to prepare, just mix the dry ingredients in a large bowl except for the flaxseed meal, then mix the flaxseed meal with almond milk, coconut oil and vanilla in a bowl. Next, you combine both the wet and dry ingredients and mix until smooth, stir in the mashed bananas. Scoop batter in prepared pan and bake until a toothpick inserted into the center comes out clean. Cool completely then spread frosting.

Vegan Banana Cake Batter in pan

I love to keep my cake out of the refrigerator and consume in 2 days. I don't like to put my vegan cakes in the refrigerator. However, I will put the frosting in the refrigerator to thicken up but once I frost the cake it has to stay out on the kitchen counter.

Otherwise, I noticed that my vegan banana cake will become dense. So, if it's going to be around for longer, I cut my cake in portions,  store in an airtight container and freeze mine until I need it. Then I can easily defrost and enjoy.

Best Banana Cake

For Other Delicious Vegan, Gluten-Free Cake Recipes Try My:

Vegan Banana Cake

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Per portion
Energy:
203 kcal / 849 kJ
Fat:
12 g
Protein:
2 g
Carbohydrate:
22 g

Ingredients

For: 30 servings

Vegan Cream Cheese Frosting

Preparation:
20 min
Cooking:
45 min
Ready in:
1 h 5 min

Instructions

Banana Cake

  1. Preheat oven 350 degrees F. Grease a 10 x 15 inches pan and set aside.

  2. In a medium bowl, mix the almond milk. coconut oil, flaxseed meal, vanilla and set aside for 5 minutes.

  3. In a large mixing bowl, combine brown rice flour, almond flour, sugar, baking powder, and salt.

  4. Pour almond milk mixture in the flour mixture and mix until smooth batter is formed. Stir in mash bananas and spread into the pan.

  5. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Transfer pan onto a wire rack and allow to cool completely before frosting.

Vegan Cream Cheese Frosting

  1. Combine cream cheese and butter in a large bowl and beat with an electric mixer until fluffy. Add powdered sugar, lemon juice, and vanilla and beat until smooth and creamy. Spead onto cooled cake.

Notes

A note on pans, I used a 15×10 glass rectangular dish for this recipe. You could use a 13×9 dish also but you might have to bake longer and just make sure cake is done in the center.

Please Leave a Comment and a Rating

Rating

24 Comments
  1. Philly
    October 10, 2018

    5.01

    Ok …ppl this is the best….made it this weekend….moist…perfect banana taste and sweetness. And very simple…. thank you….

    • Philly
      October 16, 2018

      5.01

      A

      • Michelle Blackwood
        October 16, 2018

        Thank you Philly.

  2. Jyothi (Jo)
    July 16, 2018

    5.01

    Love all your tips on keeping this banana cake moist. And that frosting looks absolutely sinful!

  3. Michele
    July 16, 2018

    5.01

    Oh my goodness, sign me up for THIS! This cake is definitely right up my alley. ALL the YUM!!!

  4. Amanda Mason
    July 15, 2018

    5.01

    This looks so simple to make and let me tell you…I need a little bit of simple in my life right now lol! This is like banana bread…but cake!! Would go perfect with my morning coffee!! Can’t wait to give this one a try!

  5. Lorie
    July 15, 2018

    5.01

    Seeing this recipe has been very special to me. My grandma has made a banana cake for his birthday every year since before I was around. My grandpa just started in hospice care Monday and all I’ve been thinking about is banana cake. ❤️❤️❤️

  6. Anne Murphy
    July 15, 2018

    5.01

    Oh, I agree with you about gluten free flour! The blends are so different – and most are so starchy! (And then people wonder why their baked goods go stale…) And I do like almond flour in banana bread or cake.

  7. Karyl Henry
    July 15, 2018

    5.01

    I wasn’t a big fan of banana cake until recently Yours looks delicious, especially with that frosting on top! I don’t follow a vegan diet, but I think this cake would be easy to adapt for a traditional recipe. Thank you for sharing this!

  8. Jordan
    July 15, 2018

    5.01

    I love banana bread so I’m sure I would LOVE this too. That frosting looks incredible and the cake looks so moist! Gonna make for my husband soon!

  9. Kim @ Berly's Kitchen
    July 14, 2018

    5.01

    This cake sounds really good and looks awesome! I’m trying to cut some dairy out of my diet, so this is definitely something I’d like to try.

  10. Mellanie
    July 14, 2018

    Hi Michelle,
    What kind of vegan butter and cream cheese do you use? My frosting definitely does not look like your frosting!

    • Michelle Blackwood
      July 14, 2018

      Hello Mellanie, I used Earth Balance Buttery Spread, Trader Joe’s Cream Cheese, and Organic Powdered Sugar but I also grind my powdered sugar using a high-speed blender. If your frosting is not stiff enough just add more powdered sugar or put in the refrigerator to set up. I just remade my carrot cake recipe and added the cream cheese frosting so check back for my updated photos and recipe later.

  11. Nicoletta Sugarlovespices
    July 13, 2018

    I never buy store bought GF flours. Way better to make your own blend. Brown rice flour and almond flour are two of my favorites. Love your ingredients. And it looks quite delicious, too.

    • Michelle Blackwood
      July 13, 2018

      Thank you Nicoletta, I hope you try it.

  12. prasanna hede
    July 13, 2018

    I liked that you have made this cake so healthy and plus delicious too.

    • Michelle Blackwood
      July 13, 2018

      Thank you prasanna, hope you try it.

  13. aditi bahl
    July 12, 2018

    5.01

    A very healthy recipe. On top of it its vegan too.Loved the idea . Am making this soon.

  14. Cheapcialis
    July 11, 2018

    Michelle Blackwood, thanks for the article post.Really thank you! Great.

    • Michelle Blackwood
      July 11, 2018

      You are welcome, hope you try it.

  15. Elaine @ Dishes Delish
    July 10, 2018

    5.01

    This banana cake looks so moist and delicious! I love that it is vegan and easy to make!! Great recipe!

  16. Christine
    July 9, 2018

    5.01

    YUM! This is my kind of recipe. Love that it’s vegan, too!

  17. mhagner
    July 9, 2018

    Michelle Blackwood, thanks for the article post.Really thank you! Great.

    • Michelle Blackwood
      July 9, 2018

      Mhagner, you are welcome.