Vegan Banana Cake. In a separate large bowl, whisk together the sugar and oil, then add bananas. Similar to banana bread, banana cake is a little bit lighter and sweeter but just as comforting and With lots of bananas, you need less oil, so this vegan banana cake is lower in fat than other recipes. Vegan Banana Cake – Deliciously moist, tender and topped with a luscious coconut cashew cream frosting this banana cake recipe is healthy and easy to make from scratch!
The cake is made with whole wheat flour and has the goodness of bananas and applesauce baked in. This Vegan Banana Cake recipe is a favorite. It may be yours too if you love a tender, moist banana cake from scratch with cream cheese frosting…all vegan of course! You can have Vegan Banana Cake using 10 ingredients and 4 steps. Here is how you cook that.
Ingredients of Vegan Banana Cake
- It’s of Vegan Butter/Magarine 1cp.
- You need of Sugar 2cp.
- You need of Ripe Bananas 4-6 (riper the better).
- Prepare of Flour 3cp.
- It’s 1/2 tsp of Salt.
- You need 2 tsp of Baking Soda.
- It’s of Apple Sauce 3/4 cp.
- It’s of Lemon Juice 1/4 cp.
- It’s of Chopped nuts 1 1/2 cp (optional).
- Prepare of Raisin 1/2 cp (optional).
This Gluten-Free Vegan Banana Cake is amazingly moist, fragrant and fruity and covered in a rich "cream cheese" frosting! This is the best Vegan Banana Cake ever, moist and fluffy with just the right amount of banana flavor and sweetness, Amazing texture that is vegan and gluten-free topped with a creamy vegan cream. I made the vegan banana cake and buttercream using my new Kenwood Kmix stand mixer from JD Williams. It is an absolute powerhouse, a dream to operate and I have been using it near constantly.
Vegan Banana Cake instructions
- Combine all ingredients together in a large bowl until mixture is smooth..
- Grease and shape or style pan and add mixture..
- Bake at 350°F for about an hour, or until toothpick test is successful.
- Could be served warm or cool, with or without frosting..
This one with Banana & Carrots – and an amazing cashew creme on top! The perfect any-day cake that can be enjoyed as a snack, dessert or even breakfast! Oil Free, Nut Free + Gluten Free. This vegan delight came to The New York Times by way of Chloe Coscarelli, the vegan chef and cookbook author. Mash the banana in a mixing bowl.
