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A slice of banana cake on a white plate with a forkful of the cake on the plate.

Vegan Banana Cake

An easy, fluffy, and moist vegan banana cake with frosting. Add coconut for even better flavor.
5 from 1 vote
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Course: Dessert
Cuisine: American
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 Servings
Calories: 595kcal
Author: Linda & Alex
Cost: $8


  • 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.


  • 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.


  • 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.
  • Enjoy!


For the Butter - for best results, make sure that the butter is at room temperature. 
For the Milk - soy milk has the most fat content, which will give the best results. If you don't have soy milk, feel free to use your favorite unsweetened and unflavored plant-based milk.
For the Aquafaba - whip the aquafaba until it begins to stiffen, similar to egg whites.before adding to the cake batter. If you don't have aquafaba, use  a 2 egg equivalent of Bob's Red Mill Egg Replacer. 
Make sure the oven is at 350°F (176°C) before putting the cakes in the oven.
For best results, bake in metal cake pans. They conduct heat better than glass or ceramic.
If you live in high altitude, adjust the cooking time accordingly.
For best results for the frosting, add the milk slowly and stir until you get the consistency you’re looking for. If you add too much milk and the frosting is runny, add more sugar until it’s just right.


Serving: 20g | Calories: 595kcal | Carbohydrates: 83g | Protein: 5g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 325mg | Potassium: 198mg | Fiber: 2g | Sugar: 57g | Vitamin A: 1375IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg
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