Low Sugar Vegan Banana Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

This snack-cake bakes up soft and deeply banana-forward, thanks to three very ripe bananas mashed right into the batter along with a warm hit of cinnamon. A flax "egg" and a quick curdled dairy free milk mixture keep the crumb tender and moist without any dairy or eggs in sight, and the batter comes together in one bowl with minimal fuss. Once baked, the cake cools into a pillowy, springy square that's easy to slice into twelve generous pieces. The frosting whips up light and spreadable, swirled over the top in a smooth, bakery-style layer that sets just enough to hold its shape when sliced. It's a comforting, banana-packed dessert that fits neatly into a diet that skips added sugar, and it's simple enough to pull together for a weeknight treat or a weekend gathering. Every layer here leans on real bananas and warm spice for flavor, so it still tastes indulgent from the first bite to the last.

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Ingredients

12 servings

For the flax eggs

For the cake

3 medium very ripe bananas (about 1 ½ cups mashed)
½ cup vegan butter, softened
¾ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
1 tsp vanilla extract
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
½ cup dairy free milk
1 tsp apple cider vinegar

For the frosting

½ cup vegan butter, softened
2 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2–3 tbsp dairy free milk
½ tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.

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