This vegan banana cake recipe is easy to make, fluffy and moist, smothered with vegan frosting, and it's dairy-free and eggless. It's perfect for birthdays, the holidays, pot lucks, or anytime you need a delicious vegan cake.
This is the best vegan banana cake recipe ever! It's the most delicious way to use those overripe bananas sitting on your counter top.
This is a visual ingredient list with some notes to help you make the most delicious cake.
- Flour - cake flour makes the fluffiest banana cake with the best crumb. If you don't have cake flour, use all-purpose flour.
- Aquafaba - this is the liquid in a can of chickpeas. It's an excellent egg replacer for baking. It's best when it's whipped before adding to the cake.
- Coconut - we love adding toasted shredded coconut to this cake recipe, but it's completely optional.
- Bananas - The bananas should be overripe with brown spots on the peel. This will ensure the best cake with the sweetest flavor.
- Sugar - we only recommend using granulated white sugar for this recipe. Raw sugar or any large crystal sugar will make the cake bake unevenly.
How to Make It
Here are step by step instructions with visual cues.
5. When the cake is completely cooled, place a layer on a cake stand and frost the top and sides.
Put the second layer on top of the first layer and frost the top and sides. Sprinkle toasted coconut on top if desired.
HINT: If the cake needs to be transported, you can bake in a 9 x 13-inch sheet pan.
Substitutions and Variants
- Gluten-Free - although the texture won't be as fluffy, you can use King Arthur all-purpose gluten-free flour or Bob's Red Mill 1 to 1 gluten-free flour.
- Coconut - We love coconut with banana, so we add it to the batter and on top of the frosting.
- Vegan Cream Cheese Frosting - for this recipe, we made buttercream frosting. If you want cream cheese frosting, get the recipe in our Vegan Spice Cake with Cream Cheese Frosting.
Tips on How to Bake the Perfect Cake
- Measure precisely. Baking is a science, therefore you should always follow the instructions and measure exactly as the recipe reads. Don't guess or add more or less of anything unless the instructions tell you to. For best results use a scale and go by the grams instead of cups or spoons.
- Use cake flour instead of all-purpose flour. Cake flour will give you a better crumb.
- Don't over mix the flour. Mix or stir well, but don't over do it.
- Grease the pans evenly on the bottom and the sides. This is a must or the cake will stick to the pan.
- Adjust the baking times accordingly if you live in a high altitude.
- Bake the cakes in the correct size pans.
- Use aluminum pans. Aluminum or metal pans conduct heat better than glass or ceramic pans. Lighter metal is better for baking a lightly browned cake, the darker the metal pan the darker it will brown.
- Make sure the oven is completely preheated before putting the cake in the oven and bake in the center of the oven.
- The cake is done baking when it pulls slightly away from the pan, springs back when touched, and a toothpick comes out clean when inserted in the center of the cake.
Banana cake is a lighter and fluffier version of banana loaf, which is a quick bread that's denser.
Generally dense cake is a result of using the wrong egg replacer. The whipped aquafaba in this recipe helps the cake bake to a light and fluffy texture.
Yes. Bake for approximately 20 minutes, or until a toothpick comes out clean when inserted in the center of the cupcake.
Store covered in the refrigerator for up to 4 days.
Yes. Freeze the cake unfrosted in a freezer safe container for up to 2 months. Thaw in the refrigerator before frosting.
More Vegan Banana Recipes
Vegan Banana Cake
- 1 stand or hand held mixer
- 1 Oven
- 16 tablespoon vegan butter room temperature
- 1 ripe banana
- 1 ½ cups sugar
- 5 tablespoons aquafaba, whipped See Note
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract optional
- 3 cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cup unsweetened plant-based milk See Note
- ½ cup shredded unsweetened coconut, optional do not toast this portion
For the coconut topping
- 1 cup of toasted unsweetened shredded coconut optional
For the frosting
- 3 cups confectioner's sugar
- 12 tablespoon vegan butter
- 1 teaspoon almond extract
- 1 to 2 tablespoon plant-based milk see note
- Preheat oven to 350°F (176°C) and lightly and evenly grease two 9-inch (23 cm) round cake pans.
FOR THE TOASTED COCONUT (Optional)
- Toast the 1 cup of coconut for the topping in the oven for approximately 4 minutes. Watch it carefully. It should be a light golden brown and slightly crispy in texture. Remove from the oven and set aside.
FOR THE CAKE
- Beat the 16 tablespoon butter, 1 banana, and 1 ½ cups sugar in mixer until creamy.
- Add the 5 tablespoons of aquafaba, 1 tablespoon vanilla, and 1 teaspoon almond extract and beat until fully combined. The butter mixture may look curdled, that’s totally fine.
- In a separate large mixing bowl, whisk the 3 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt until fully combined.
- Add half of the flour mixture to the butter and mix until almost combined. Add half of the plant milk (¾ cup) and mix until it’s almost combined. Add the remaining flour and ¾ cup milk and mix until combined. Don’t over mix, you want the flour to be fully incorporated, just don’t over do it or the texture will be tough.
- Add the ½ cup un-toasted coconut to mixture and stir until just combined. Optional.
- Evenly pour the batter into the 2 greased and floured 9-inch (23 cm) cake pans.
- Bake for 45 to 60 minutes on the center rack or until the center of the cake is done. Insert a wooden toothpick, if it comes out clean the cake is done.
- Let cool for 5 minutes on a rack and remove the cakes from the pans and let cool completely on the racks.
- After you remove the cake toast the coconut in the oven until it turns golden brown. Approximately 5 to 8 minutes. Optional.
For the Frosting:
- Whip the 12 tablespoon butter, 3 cups confectioner’s sugar, 1 teaspoon almond extract, and 1 to 2 tablespoon (see note) plant milk until light and fluffy. Spread evenly on the top and sides of the cake. Make sure that the cake is completely cool before frosting. Top with the 1 cup toasted coconut. Optional.