Dairy Free Vegan Banana Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Ripe mashed bananas bring natural sweetness and a soft, moist crumb to this snack cake, with a hit of cinnamon warming up every bite. Flax mixed with water stands in for eggs here, keeping the batter tender while it bakes into a golden, springy sheet cake. The crumb comes together with a simple flour base and a touch of vanilla, folded gently so it stays light rather than dense. Once cooled, it gets swept with a smooth, fluffy frosting that swirls on easily and sets into a soft matte finish. Sliced into squares, it's an easy make-ahead treat for potlucks or lunchboxes alike. This one fits neatly into a dairy free spread without any fuss, so you can slice, serve, and go back for seconds.

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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
¼ cup packed light brown sugar
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
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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