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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 Dried Fig Cake, Vegan Apple Cake, or Vegan Matcha Cookies!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
Youโll need the following ingredients to make this Vegan Banana Cake:
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.
Step 1
Slice the banana for the topping and mash the rest of the banana.
Step 2
Add wet ingredients to the bowl and mix well.
Step 3
Add flour and baking powder and mix well.
Step 4
Pour into a cake pan and bake for 35 minutes at 180C.
Here you go! Place the cake on a wire rack and allow it to cool for a while. Then, slice it and enjoy!
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!
Want More Plant-Based Ideas?
Download 10 Vegetarian Recipes
More Dessert Recipes You Will Love
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 thoughtsโI love hearing from you!
7 Ingredients! Easy Vegan Banana Cake Recipe
Equipment
- Cake Pan 18cm, (7 inch)
- Spatula
- Whisk
- Strainer
- Mixing Bowl
- Parchment Paper
Ingredients
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
This nutritional information is estimated and provided for general reference only.
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.
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!
Easy and delicious. I subbed out the oil with apple sauce and it was perfect!
Hi, Mardee. Thanks for sharing the substitution idea. I should try that too!
This turned out very well! I reduced maple syrup slightly, added walnuts, baked as muffins for about 30 minutes.
Hi Frances, Thanks for trying my banana cake! Glad to hear that turned out good:)
So easy and quick to make and tastes delicious. ๐๐ป
Oh thank you so much, Kathy!!
Absolutely amazing! I used very ripe bananas and vanilla extract so the smell attracted everyone to the oven waiting for it to be done ๐ Love it!
Thank you for trying my recipe, Qin! I’s so glad you love it:)