Vegan banana cream cake
Here’s a delicious vegan banana cream cake recipe that’s moist, fluffy, and topped with a creamy vegan cream cheese frosting. This cake is perfect for special occasions or just a sweet treat any time of the year.
Ingredients:
For the cake:
Preheat the oven to 350°F (176°C). Grease a 9x13-inch baking dish with oil or vegan butter.
In a large bowl, combine the mashed bananas, sugar, apple cider vinegar, vanilla extract, plant-based milk, oil, salt, cinnamon, and nutmeg. Whisk until well combined.
Add the flour, baking powder, and baking soda to the wet ingredients and stir until just combined.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the dish for 10 minutes before transferring to a wire rack to cool completely.
For the frosting, beat the vegan cream cheese and butter until smooth. Add the arrowroot powder and powdered sugar, beating until combined. Add the vanilla extract and mix until smooth.
Once the cake is completely cool, spread the frosting over the top sprinkle on chopped walnuts and serve.
Instructions:
Tips:
Use very ripe bananas for the best flavor and texture.
Don’t overmix the batter, as this can lead to a dense cake.
If you don’t have arrowroot powder, you can omit it or substitute with cornstarch.
You can also use a stand mixer to beat the frosting, but be careful not to overbeat.
Nutrition Information:
Per serving (1 slice):
Calories: 561
Fat: 24g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 250mg
Carbohydrates: 74g
Fiber: 4g
Sugar: 40g
Protein: 6g