Vegan Banana Cake with Cream Cheese Frosting
This moist and easy Vegan Banana Cake with Cream Cheese Frosting is a simple recipe using overripe bananas. It's perfect for a fluffy, delicious plant-based dessert.
Servings: 12 people
Calories: 393.51kcal
Equipment
- 3 mixing bowls
- 1 Whisk
- 1 Spatula
- 2 20 cm / 8 inch cake tins
- baking paper
- 1 Cooling rack
- 1 piping bag
- 1 Star tipped nozzle
Ingredients
For the vegan banana cake
- 4 large bananas overripe
- 180 g caster sugar
- 100 g brown sugar
- 120 ml vegetable oil
- 1 teaspoon vanilla paste
- 250 g self raising flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon optional
- 120 ml plant milk
- 1 teaspoon lemon juice
For the vegan cream cheese frosting
- 200 g vegan cream cheese
- 100 g vegan butter
- 250 g icing sugar
- 1 teaspoon vanilla paste
Instructions
- Preheat oven to 180C / 350F / gas mark 4.
- Line two 20cm / 8 inch cake tins.
- In a large bowl, mash bananas until smooth. Add sugars, vanilla paste and oil, and whisk well.
- In another bowl, whisk together flour, salt, and cinnamon (if using).
- Mix plant milk with lemon juice. Add the dry ingredients to the banana mixture in batches, alternating with the milk mixture. Stir gently until just combined.
- Pour into the prepared tins and bake for 30 minutes, or until a skewer inserted in the centre comes out clean. Let cool completely.
- Beat vegan butter until smooth. Add vegan cream cheese and mix gently. Gradually add icing sugar, then vanilla and salt. Chill if needed.
- Spread frosting evenly over the cooled cake and decorate with a piping nozzle if desired.
- Slice and enjoy!
Nutrition
Calories: 393.51kcal | Carbohydrates: 72.05g | Protein: 4.4g | Fat: 10.92g | Saturated Fat: 3.13g | Polyunsaturated Fat: 1.79g | Monounsaturated Fat: 2.27g | Trans Fat: 0.04g | Sodium: 223.86mg | Potassium: 212.19mg | Fiber: 2.89g | Sugar: 50.35g | Vitamin A: 387.4IU | Vitamin C: 4.83mg | Calcium: 38.99mg | Iron: 0.63mg