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VEGAN BANANA CAKE – THE SIMPLE VEGANISTA

Vegan Banana Cake is moist, tender and topped with a luscious cashew buttercream frosting. It’s straightforward to make and makes use of simple elements which are wholesome and delicious!

Moist, tender, and perfectly sweet, with simply the correct quantity of banana taste and frivolously spiced with cinnamon, vegan banana cake is a perfect snack cake and is wholesome sufficient for breakfast!

This vegan banana cake recipe has been a family favourite and is beloved by each youngsters and adults. It’s super straightforward to make from scratch and you’ll most probably memorize the recipe and make it repeatedly!

My favorite method to eat banana cake is chilled, it’s good on a warm summer time or fall day. I hope you take pleasure in this recipe as a lot as we do, it’s a basic!

top down view of ingredients to make banana bread.

How To Make Vegan Banana Cake

Begin by preheating the oven to 350 degrees. Make your flax eggs in a small bowl, let set for at the least 10 minutes to thicken, stirring sometimes, while the oven in heating. Flippantly grease a 9 x 13 pan with oil.

Next, combine the flour, sugar, baking soda, baking powder, cinnamon and salt in giant mixing bowl. Measure the almond milk, oil and vanilla, you possibly can simply mix these in a 2 cup measuring cup.

Utilizing 2 – three bananas, the spottier and riper the higher for sweetness and full banana flavor, mash them in a medium bowl. Use anyplace from 1 to 1 1/2 cups. The banana amount is forgiving and doesn’t should be actual.

Now you’ll mix it all collectively by including the almond milk, oil, vanilla, and flax eggs to the flour combination. Mix till simply combined. Stir within the mashed bananas.

top down view of banana bread batter being poured into a large, rectangular, white baking dish.

As soon as combined, pour batter into a 9 x 13 baking dish. If needed, unfold the batter evenly using a spatula or back of a spoon.

top down view of freshly baked banana bread cooling before frosting.

Bake for 50 – 55 minutes. If prime starts to brown, prime with foil. When finished, prime must be springy to the contact. If utilizing the toothpick technique, the inserted toothpick should come out clear.

When finished, let cool utterly. In case you’d like to chill it quicker, after 30 minutes of cooling on the counter, put the dish within the fridge to complete cooling. You may as well put it within the freezer for about an hour.

side by side view of the process of making vegan cashew frosting.

Whereas the cake is baking, make the frosting by including the cashews, maple syrup, coconut cream, lemon juice and pinch of salt to a excessive velocity blender. Mix till creamy clean. Add a tad more liquid for a thinner frosting. You can also make the frosting prematurely too, and place it in the refrigerator to relax and thicken.

You might also like this Cashew Candy Cream, which uses dates to sweeten, for variation – it’s scrumptious too!

I really like my NutriBullet (

side by side photos of the process of spreading creamy cashew frosting on banana cake.

As soon as utterly cooled, unfold the cashew buttercream frosting over prime, slice and luxuriate in typically!

And there you have got it! The most effective, moist, straightforward vegan banana cake recipe ever!

How To Retailer Banana Cake

I favor my banana cake chilled and maintain it stored in the fridge, however you’ll be able to maintain it on the counter and serve at room temperature as nicely. It should maintain for 5 – 6 days in the fridge, and three days on the counter. To retailer longer, reduce the cake into single servings and store within the freezer for as much as 2 – three months, let thaw within the fridge or on the counter earlier than eating.

Extra Baked Items You Might Like

side angle view of a slice of banana cake with cashew frosting on a small black plate.

In case you do this banana cake recipe, please let me know! Depart a remark and fee it under. I really like to hear what you assume, or any modifications you make.

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VEGAN BANANA CAKE

side angle view of a slice of banana cake with cashew frosting on a small black plate.

Moist, tender, and completely candy, with just the correct quantity of banana taste and topped with a dreamy coconut cashew buttercream frosting, this vegan banana cake is ideal for snacking and sharing!

  • Writer: Julie | The Easy Veganista
  • Prep Time: 10 min
  • Prepare dinner Time: 55 min
  • Complete Time: 1 hour 5 minutes
  • Yield: Serves 8 – 10
  • Category: Dessert
  • Cuisine: Vegan

Components

  • 3 flax eggs (3 tablespoons flaxmeal + 6 tablespoons water)
  • three cups flour (spelt, white entire wheat or all-purpose)
  • 1 cup natural pure cane sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • pinch of mineral salt
  • 1 half cups unsweetened almond milk
  • 1/2 cup mild flavored olive oil
  • 2 teaspoons vanilla extract
  • 3 bananas, mashed

Cashew Frosting

  • 1 1/2 cups uncooked cashews, pref. soaked (see notes)
  • half cup coconut cream
  • 1/4 cup pure maple syrup
  • 1/2 lemon, juice of

Instructions

Prep: Preheat the oven to 350 degrees. Make your flax eggs in a small bowl, let set for at the very least 10 minutes to thicken whereas oven in heating, stir sometimes. Flippantly grease a 9 x 13 pan with oil.

Measure: In a large bowl, combine the flour, sugar, baking soda, baking powder, cinnamon and salt. In a medium bowl, mash the bananas. Measure the milk, oil and vanilla, you’ll be able to easily mix these in a 2 cup measuring cup.

Combine: Add the plant milk, oil, vanilla, and flax eggs to the flour combination. Combine until just mixed. Stir within the mashed bananas.

Pour: As soon as combined, pour batter right into a 9 x 13 baking dish. If wanted, spread the batter evenly using a spatula or back of a spoon.

Bake: Bake for 50 – 55 minutes. If prime starts to brown, prime with foil.

Cool: Once accomplished, let cool utterly. When you’d like to cool it quicker, after 30 minutes of cooling on the counter, you’ll be able to put the dish in the fridge to complete cooling.

Frosting: Whereas the cake is baking, make the frosting. Add the soaked cashews, maple syrup, coconut cream, lemon juice and pinch of salt to a high velocity blender. Mix until creamy clean.

Assemble: Once utterly cooled, spread the cashew buttercream frosting over prime and luxuriate in typically!

Store coated within the refrigerator in case you favor it chilled, or hold it on the counter and serve at room temperature.

NOTES:

Fast soak cashews: To soak your cashews shortly, cowl them with 1 inch of scorching water (not boiling) and let set for five – 10 minutes. Drain cashews and use accordingly.

Common soak for cashews: Cover with an inch of cool water, let soak for two – 3 hours. Cashews don’t want any longer than three hours, however can be okay if soaked longer.

You might also like to exchange the frosting within the recipe with this Cashew Candy Cream, which makes use of dates, for variation – it’s scrumptious too!

Be happy to use almond milk or water, instead of coconut cream to keep the fat content down.

In the event you don’t care to make use of cashews, substitute them with an eight ounce tub of vegan cream cheese. I recommend Miyoko’s brand, just comprehend it’s very tangy!

RECOMMENDED EQUIPMENT: I really like my NutriBullet (

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