This vegan banana cake is fluffy and moist without any eggs or dairy. All you need to do is mix the 7 ingredients, wait less than 1 hour for your beautiful cake!
This vegan banana cake is so delicious and easy to make that you will never want a store-bought one again!
Even if you're new at baking or never made a vegan cake before - don't worry! This recipe is so simple that anyone could follow easily and enjoyably.
And your loved ones are just as happy with their slice of this yummy dessert because it tastes amazing whether they know it's healthier than most cakes out there too!
- This recipe is for you if:
- You love banana cakes.
- You are looking for an easy banana cake recipe.
- You want to make egg-free and dairy-free banana cake.
Let me walk you through the ingredients and how to make them with step-by-step instructions. Let's get cooking!
About this recipe
- Easy cake recipe
- Egg-free, dairy-free, vegan cake
- Only 7 ingredients
- Baking time is 35 minutes
Here are the ingredients (amounts are in the recipe card below).
- Bananas: Please use riped bananas.
- 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 taihaku 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 or oats milk.
- Maple Syrup
Let me walk you through how to make it step by step. You can also watch this video.
First of all, preheat oven at 180C/356F.
- Cut bananas into 1cm thickness for topping (we use 9 slices).
- Mash the rest of the bananas in a large bowl.
- Mash bananas until it looks like the picture.
- Add wet ingredients (soy milk, oil, maple syrup, and salt).
- Add dry ingredients (flour and baking powder).
- Stir gently (If you stir too much, the cake will be firm, not fluffy).
- Pour the dough into a cake pan.
- Bake for 35 minutes at 180C/356F.
Here you go! Please put it on a cooling rack and let the cake cool down for some time. Then cut into pieces of your choice, and enjoy!
I use the cake pan with separated bottom, so it's easy to take the cake out. If you don't have it, place parchment paper inside your pan.
You can 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.
You've tried this recipe and you want more?
Are you feeling adventurous? If so, why don't you add and mix in some ingredients and have fun! Here are a few ideas for your next experiment!
- Whole wheat banana cake: Change half the flour into whole wheat flour.
- Banana cacao cake: Add 1 tablespoon of cacao powder.
- Banana chocolate chip cake: Mix in some chocolate chips.
- Banana walnut cake: Mix in some walnuts.
- Banana cake with whipped cream: Decorates with whipped cream on the top.
Thanks For Stopping By
The vegan banana cake is so good and doesn't require any baking skills or experience whatsoever. I hope you will enjoy it as much as we do!
Thank you for taking time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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Vegan Banana CakePrint Pin Rate
- 2 Bananas
- 1⅔ c All-purpose flour or Cake flour, 200g/380ml
- 2 teaspoon Baking Powder
- 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 A ingredients into the bowl and mix.
- Add dry ingredients: Place a strainer on the bowl, add B ingredients, 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.
- Equipment: Cake pan (18cm/7 inch), spatula, whisk, strainer, mixing bowl, parchment paper.
- 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.
- Please do not stir too much in step 5 to make the cake fluffy.
- 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.
- *US/M conversion doesn't work right for some ingredients, so please refer to the amount inside () for a more accurate amount.