7 Ingredients! Easy Vegan Banana Cake Recipe

This Vegan Banana Cake is fluffy and moist without any eggs or dairy. All you need to do is mix the 7 ingredients, and wait less than 1 hour for your beautiful cake!

Looking for vegan desserts Try my Vegan Purin, Tofu Donuts, and Vegan Matcha Cookies!

side profile of vegan banana cake

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe 

  • This vegan banana cake is easy to make, and you will never want a store-bought one again!
  • This recipe is pretty simple, with only 7 ingredients.
  • Your loved ones will be delighted with their slice of this delicious dessert!

Recipe Ingredients

You’ll need the following ingredients to make this Vegan Banana Cake:

ingredients for vegan banana cake
  • Bananas: Please use ripe bananas. Do not use overripe bananas, but some brown spots are OK.
  • Flour: All-purpose flour or cake flour. If you like gluten-free cake, you can substitute it with rice flour.
  • Baking Powder: I use aluminum-free baking powder.
  • Oil: I usually use sesame oil (no smell and no color) for baking desserts, but you can use other oil that doesn’t have a strong smell or taste.
  • Soy Milk: I use plain soy milk (no flavor and no sugar). You can substitute it with other milk, such as almond milk, oat milk, or other non-dairy milk.

How To Make Vegan Banana Cake: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

How to make vegan banana cake.

Step 1

Slice the banana for the topping and mash the rest of the banana.

How to make vegan banana cake.

Step 2

Add wet ingredients to the bowl and mix well.

How to make vegan banana cake.

Step 3

Add flour and baking powder and mix well.

How to make vegan banana cake.

Step 4

Pour into a cake pan and bake for 35 minutes at 180C.

square vegan banana cake

Here you go! Place the cake on a wire rack and allow it to cool for a while. Then, slice it and enjoy!

Recipe Tips

  • To ensure a fluffy texture, be cautious not to overmix the batter.
  • I use a cake pan with a removable bottom, so it’s easy to take the cake out. If you don’t have it, place parchment paper inside your pan.

Storage

Keep the slices in an airtight container and store these at room temperature for 3 days and in the refrigerator for 5 days. If you don’t eat them right away, wrap each piece with plastic wrap and keep them in the freezer for a month.

Variations

Looking for more variations? Here are a few more ideas that you can try!

  • Whole Wheat Banana Cake: Change half the flour into whole wheat flour.
  • Banana Cacao Cake: Add 1 tbsp of cacao powder.
  • Banana Chocolate Chip Cake: Mix in some chocolate chips.
  • Banana Walnut Cake: Mix in some walnuts.
  • Banana Cake with Whipped Cream: Decorate the top of the cake with whipped cream.

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square vegan banana cake

Leave a Rating!

I hope you enjoy this Vegan Banana Cake! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

vegan banana cake

7 Ingredients! Easy Vegan Banana Cake Recipe

5 from 8 votes
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Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 9 slices
Author: Juri Austin
This vegan banana cake is fluffy and moist without any eggs or dairy. All you need to do is mix the 7 ingredients, and wait less than 1 hour for your beautiful cake!

Equipment

  • Cake Pan 18cm (7 inch)
  • Spatula
  • Whisk
  • Strainer
  • Mixing Bowl
  • Parchment Paper

Ingredients

  • 2 Bananas
  • ¾ c Soy Milk, 150g/173ml
  • 4 Tbsp Maple Syrup, 70g/60ml
  • Tbsp Oil, 50g/53ml
  • A pinch of Salt
  • 1⅔ c All-purpose flour or Cake flour, 200g/380ml
  • 2 tsp Baking Powder

Instructions

  • Preheat oven: 180C/356F.
  • Cut banana: Cut banana into 1cm thickness and put 9 slices aside.
  • Mash banana: Mash the rest of the banana in a large mixing bowl.
  • Add wet ingredients: Add soy milk, maple syrup, oil, and salt into the bowl and mix.
  • Add dry ingredients: Place a strainer on the bowl, add flour and baking powder, sift them, and stir gently.
  • Pour the dough: Pour the dough into a cake pan and place sliced banana on top.
  • Bake: Bake for 35 minutes at 180C/356F.

Video

Notes

  • Storage: It will last for 3 days at room temperature, 5 days in the fridge, and one month in the freezer (wrap each slice in plastic wrap).
  • Substitute: You can substitute soy milk with any milk, such as oat milk and almond milk. You can use oil that doesn’t have a strong smell.
  • To ensure a fluffy texture, be cautious not to overmix the batter during step 5.
  • I use the cake pan with separated bottoms, so it’s easy to take the cake out. If you don’t have it, place parchment paper inside your pan.

Nutrition

Serving: 1slice | Calories: 175kcal | Carbohydrates: 29g | Protein: 3g
Course: Desserts
Cuisine: American
Keyword: vegan banana cake
Did You Make this recipe?Please Leave a star rating!

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5 from 8 votes (3 ratings without comment)

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Recipe Rating




10 Comments

  1. 5 stars
    The cake is delicious and this recipe is amazing! So far I’ve found that cakes made using other cake recipes online are too heavy for the stomach. But this cake is light and is not too heavy like those other cakes.

    Also, this recipe only involves a few easy steps and I like this simplicity. So can make the cake easily and fast. Recipes which are too complicated take too much time and their products do not turn out better.

    1. Oh thank you for such a nice comment, Angel! I like the simple recipe like this and am so happy to hear you love it too!

  2. 5 stars
    This turned out very well! I reduced maple syrup slightly, added walnuts, baked as muffins for about 30 minutes.

  3. 5 stars
    Absolutely amazing! I used very ripe bananas and vanilla extract so the smell attracted everyone to the oven waiting for it to be done 😀 Love it!