The Vegan Banana Cake with Buttercream Frosting is delicious. It is prepared in just one hour and fifteen minutes, so it is easy to prepare for quick lunches or dinners. This cake contains vegan butter, sugar, egg replacement, ripe bananas, vanilla extract, sour cream, all-purpose flour, baking soda, salt, and vegan cream. Vegan Banana Cake with Buttercream Frosting is good to serve with iced vanilla latte, almond milk, strawberry salad, chai tea, vegan brownies, or sugar cookies. It has 3 grams of protein and 450 calories per serving. We would easily store this cake, so it would be easy to prepare in advance.
STATS:
- Total time: 1 hour 15 minutes
- Calories: 450 kcal
- Serving size: 1 slice
- Cooking time: 30 minutes
- Diet: Vegan
- Serving: 12 slices
- Cuisine: American
- Preparation time: 20 minutes
- Course: Dessert
INGREDIENTS:
VEGAN BANANA CAKE:
- Half cup softened vegan butter
- 1½ cups granulated sugar
- 2 cups all-purpose flour
- Two vegan egg replacements
- 3 medium mashed ripe bananas
- 1 tsp vanilla extract
- Half cup vegan sour cream
- 1 tsp baking soda
- Half tsp salt
VEGAN BUTTERCREAM FROSTING:
- Half cup softened vegan butter
- Half tsp vanilla extract
- 2 tbsp vegan cream
- 2 cups powdered sugar
INGREDIENT NOTES:
VEGAN BUTTER:
- Utilize the vegan butter to prepare this banana cake, and it will provide a rich & tender texture. It will also provide a creamy consistency to the buttercream frosting. We would also utilize the vegan baking sticks instead if required.
RIPE BANANAS:
- Utilize the ripe bananas to prepare this banana cake, and they will provide natural sweetness & moisture. They will also provide the delicious banana flavor throughout the cake. We would also utilize thawed frozen bananas instead if required.
VEGAN SOUR CREAM:
- Utilize the vegan sour cream to prepare this banana cake, and it will provide moisture & a soft texture. It will also provide a slight tangy taste to balance the sweetness of the cake. We would also utilize the unsweetened vegan yogurt instead if required.
ALL-PURPOSE FLOUR:
- Include the all-purpose flour to provide the main structure of this banana cake. It will help the batter hold together and provide a soft & tender crumb. We would also utilize the gluten-free baking flour blend instead if required.
INSTRUCTIONS:
- First, grease the pans with vegan butter and warm the oven to 350°F.
- Beat softened vegan butter and granulated sugar in the bowl, then prepare the egg replacements as per package guidelines.
- Add them to the butter mixture and mix in mashed bananas, vanilla extract, and vegan sour cream.
- Whisk salt, all-purpose flour, and baking soda in a different bowl.
- Now, mix the dry ingredients with the wet mixture and divide the batter equally into two pans.
- Bake the cakes for 30 minutes, then take them out and cool for 15 minutes.
- Cool the cakes on the rack and beat the softened vegan butter in the bowl.
- Slowly add sugar, vanilla extract, and vegan cream to the butter mixture.
- Put one cooled cake layer on the plate and spread buttercream on top.
- Include the second layer & cover the cake with the remaining frosting.
- Lastly, decorate the cake with banana slices and serve.
SERVING SUGGESTIONS:
HOT DRINKS:
- Vegan Cappuccino
- Black Coffee
- Cinnamon Tea
- Vegan Hot Chocolate
- Chai Tea
COLD DRINKS:
- Iced Vanilla Latte
- Banana Smoothie
- Almond Milk
- Iced Coffee
- Vegan Chocolate Milk
FRUIT SIDES:
- Fresh Strawberry Salad
- Blueberry Fruit Bowl
- Mixed Berry Salad
- Caramelized Bananas
- Fresh Apple Slices
DESSERT:
- Vanilla Ice Cream
- Chocolate Pudding
- Cinnamon Rolls
- Brownies
- Apple Crisp
TREATS:
- Birthday Cupcakes
- Chocolate Truffles
- Sugar Cookies
- Carrot Cake
- Lemon Cupcakes
TIPS:
- Add ripe bananas with brown spots to achieve the sweet flavor and softer texture.
- You should avoid mixing the batter too much for not getting tough cake.
- Let the cake cool completely, then add frosting to prevent the buttercream from melting.
- Adjust the buttercream’s consistency by adding vegan cream one tablespoon at a time.
STORAGE INFORMATION:
FRIDGE:
- Cool the frosted cake and store it in a closed vessel for five days.
FREEZER:
- Wrap the slices separately and freeze for three months.
FAQs:
Should I leave the vegan sour cream out of this cake?
- Yes, you can substitute unsweetened vegan yogurt for the vegan sour cream.
Does chocolate chips works well in this recipe?
- Yes, you can stir half a cup of vegan chocolate chips into the batter.
What is it that makes this cake dense?
- Adding extra flour or overmixing the batter will make the cake dense.
Can I make this dessert ahead of time?
- Yes, you can make the cake layers a day ahead and store them.
How to reduce the sweetness of this cake?
- You can use a smaller amount of granulated sugar, but the cake’s texture will change.
NUTRITIONAL INFORMATION:
Calories: 390 kcal
Net carbs: 57 g
Iron: 1.8 mg
Total carbs: 59 g
Vitamin A: 900 IU
Fiber: 2 g
Calcium: 25 mg
Protein: 3 g
Sodium: 250 mg
Potassium: 150 mg
