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Vegan Banana Cake cut into slices

After I made the most delicate and moist Vegan Gluten-Free Cake for the 4th of July my family kept asking me to make more. My husband’s 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 store-bought 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 Gluten-Free 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 it 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, Gluten-Free Vegan Banana Cake Recipes Try My:

Vegan Banana Cake

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Categories

Nutrition

(Per portion)
  • Energy: 203 kcal / 849 kJ
  • Fat: 12 g
  • Protein: 2 g
  • Carbs: 22 g

Cooking Time

  • Preparation: 20 min
  • Cooking: 45 min
  • Ready in: 1 h 5 min
  • For:
  • 30 servings

Ingredients

Vegan Cream Cheese Frosting

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.

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.