So banana cake. It’s similar to banana bread, but not the same.
This vegan banana cake with lemon frosting (and walnuts, let’s not forget the walnuts!) is so delicious I am struggling to find the words to describe it right now.
But this was my first go at a vegan banana cake. And it came out incredibly well. Just a few small changes from a banana bread recipe to a banana cake recipe and you get light, fluffy cake rather than the slightly denser banana breads.
I was inspired by Sally’s Baking Addiction (a non-vegan blog, but full of great baking tips) to go with a sheet pan version of the cake.
This is only my second sheet cake, but the first one I made, the chocolate sheet cake with chocolate fudge frosting, was a winner, so I was happy to give the sheet cake idea another go!
It’s very important that you use ripe bananas when you make this. They must be spotty! Don’t go using green bananas or even yellow bananas that don’t have any spots yet! You want the spotty bananas, this is perfectly ripe which means they are at the perfect sweetness for your dessert.
The great thing about this vegan banana cake is I was able to use relatively little oil. Just a quarter cup of coconut oil for the whole recipe. And it was deliciously, perfectly, moist. The moistness comes from those bananas, the coconut oil, some homemade vegan buttermilk and the addition of some applesauce to the recipe.
Other than using them on top for decoration, I didn’t use walnuts in the actual recipe. But this would be a good addition if you fancy it. Just chop up some walnuts (about 1 cup should be fine) and add it to the batter right at the end.
You will love this vegan banana cake, it is:
- Perfectly moist
- Light and fluffy
- Loaded with banana flavor
- Topped with lemon frosting
Keep leftovers covered in the fridge where they will stay fresh for up to 5 days.
I’d love to know what you think of this vegan banana cake! And any questions? Post them down below. If you make this delicious cake, snap a pic and tag us #lovingitvegan on instagram!
For more fabulous vegan cakes, check out:
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Perfectly moist, light and fluffy vegan banana cake loaded with banana flavor and topped with a delicious lemon frosting. A simple vegan recipe with a perfect result.
- For the Banana Cake:
- 2 and 3/4 cups (344g) All Purpose Flour
- 1 cup (200g) White Sugar
- 1/2 cup (100g) Brown Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 2/3 cup (160ml) Homemade Vegan Buttermilk
- 3 Large Ripe Bananas (~360g)
- 1/4 cup (60ml) Coconut Oil
- 1 Flax Egg
- 2 Tbsp Applesauce
- 2 tsp Vanilla Extract
- For the Lemon Frosting:
- 3 and 1/2 cups (420g) Powdered (Confectioners) Sugar
- 1/3 cup (75g) Vegan Butter or Margarine
- 3 Tbsp Lemon Juice (freshly squeezed)
- For Decoration:
- Crushed Walnuts
- Preheat the oven to 350°F (180°C). Spray a 9×13 sheet pan with non-stick spray and set aside.
- Sift the flour into a mixing bowl and add the white and brown sugar, baking powder, baking soda, salt and cinnamon and mix together.
- Prepare the vegan buttermilk by placing 1 Tbsp of freshly squeezed lemon juice into a measuring jug and then adding soy milk up to the 2/3 (160ml) line. Allow to sit for a minute to curdle.
- Add the bananas, buttermilk and coconut oil to a blender jug and blend briefly until combined. Don’t overblend or the bananas will start to oxidize.
- Pour the blended bananas and buttermilk over the dry ingredients and mix in.
- Prepare your flax egg by mixing 1 Tbsp flaxseed meal with 3 Tbsp Hot Water and allowing to sit for a minute to become gloopy.
- Add the flax egg, applesauce and vanilla extract and whisk with a hand whisk to remove any lumps.
- Pour the batter out into the sheet pan and spread out evenly.
- Place into the oven and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Place the whole sheet pan onto a cooling rack and leave to cool completely before frosting.
- Prepare your frosting by adding the powdered sugar, vegan butter and lemon juice to the bowl of an electric mixer and starting at slow speed, gradually increase speed until perfectly thick and smooth. If your frosting turns out too thick, add more lemon juice a drop at a time until you get the right consistency. If it turns out too thin, add more powdered sugar until it reaches the right thickness.
- Frost the cooled cake, and decorate with crushed walnuts.
*Nutritional information is for 1 slice of 15 including frosting and crushed walnuts.
*Recipe adapted from my Vegan Banana Bread.
- Serving Size: 1 Slice (of 15)
- Calories: 376
- Sugar: 50.8g
- Sodium: 236mg
- Fat: 8.7g
- Saturated Fat: 3.7g
- Carbohydrates: 72.5g
- Fiber: 1.8g
- Protein: 3.5g