Lactose Free Vegan Banana Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Ripe mashed bananas bring natural sweetness and moisture to this snackable sheet cake, spiked with a touch of cinnamon and vanilla for warmth in every bite. The batter comes together with a simple flax "egg" for structure and a quick curdled-milk trick that keeps the crumb soft and tender without any fuss. Once baked, the cake cools into a springy, golden layer that's just waiting for a generous swipe of frosting whipped to a light, spreadable finish. Sliced into neat squares, it's the kind of easygoing dessert that travels well to potlucks, lunchboxes, or an afternoon coffee break. This one's a solid pick for a lactose free kitchen, letting you enjoy classic banana cake flavor and that rich, frosted top without a second thought.

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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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