Vegan Banana Cake with Cookie Butter Frosting Recipe

Vegan banana cake has always been a nostalgic flavor in our home, conjuring up memories of cozy afternoons and comforting sweetness. But as we embraced a more plant-based lifestyle, I wondered if we could recreate that classic banana cake magic without eggs and dairy. After much experimentation, I stumbled upon this recipe, and let me tell you, it’s a game-changer! The result is a cake that’s incredibly soft, moist, and bursting with banana flavor. And then there’s the cookie butter frosting… oh my goodness! It’s a creamy, spiced dream that perfectly complements the banana cake. My family devoured this cake in record time, even my pickiest eaters asking for seconds. It’s become a staple in our kitchen, perfect for a weekend treat, a birthday celebration, or just because. If you’re looking for a vegan cake that doesn’t compromise on taste or texture, look no further – you’ve found it!

The Magic of Vegan Banana Cake with Cookie Butter Frosting

In the realm of vegan baking, finding a cake that truly delivers on both flavor and texture can sometimes feel like searching for a culinary unicorn. Many vegan cakes can fall short, ending up dry, dense, or lacking that rich, satisfying taste we crave. But fear not, fellow dessert enthusiasts, because this Vegan Banana Cake with Cookie Butter Frosting shatters all those preconceived notions. This isn’t just a good vegan cake; it’s an exceptional cake, period.

Imagine sinking your fork into a slice of cake that’s unbelievably moist, with a tender crumb that melts in your mouth. The natural sweetness of ripe bananas shines through, enhanced by a hint of warm cinnamon and a touch of vanilla. And then, the crowning glory – a generous swirl of cookie butter frosting. This frosting isn’t just sweet; it’s complex, with the irresistible spiced caramel notes of cookie butter perfectly balanced in a creamy, decadent buttercream. It’s a flavor combination that’s both comforting and exciting, familiar yet refreshingly unique.

This recipe is designed to be accessible to bakers of all skill levels. Whether you’re a seasoned vegan baker or just dipping your toes into the world of plant-based desserts, you’ll find this recipe straightforward and rewarding. The ingredients are simple, the instructions are clear, and the results are consistently impressive. We’ll guide you through each step, from mashing those ripe bananas to whipping up that dreamy frosting, ensuring your baking journey is smooth and successful.

Beyond its delectable taste, this cake is also a wonderful choice for those seeking a healthier indulgence. Being vegan, it’s naturally dairy-free and egg-free, making it suitable for a wider range of dietary needs and preferences. It’s a treat you can feel good about sharing with friends and family, knowing you’re offering them something both delicious and wholesome.

So, are you ready to experience the magic of vegan banana cake elevated to a whole new level? Let’s gather our ingredients and embark on this baking adventure together! Prepare to be amazed by how easily you can create a vegan dessert that’s not just good for you, but utterly irresistible.

Ingredients You’ll Need to Bake This Delight

The beauty of this vegan banana cake lies not only in its simplicity but also in the quality of its ingredients. Each component plays a crucial role in creating the perfect texture and flavor profile. Let’s break down what you’ll need for both the cake and the frosting.

For the Soft & Moist Vegan Banana Cake

• 2 Small Bananas, Mashed (About 1 Cup): The star of the show! Ripe bananas are essential for this recipe. The riper they are, the sweeter and more flavorful your cake will be, and the easier they will be to mash. Look for bananas with plenty of brown spots – these are at their peak ripeness for baking. Mashing them well ensures they incorporate smoothly into the batter, providing moisture and natural sweetness. About 1 cup of mashed banana is ideal for this recipe, which typically comes from 2 small to medium-sized bananas.
• ½ Cup Sugar: Granulated sugar adds sweetness and helps to tenderize the cake. While white sugar is standard, you can experiment with other types like organic cane sugar for a slightly different flavor profile. Sugar also contributes to the cake’s browning and overall texture.
• ½ Cup Oat Milk (or Any Plant-Based Milk): Plant-based milk replaces dairy milk and adds moisture to the cake. Oat milk is particularly lovely in baking due to its creamy texture and subtle sweetness, which complements the banana flavor beautifully. However, almond milk, soy milk, or even cashew milk will work just as well. Choose unsweetened varieties to control the overall sweetness of the cake.
• ¼ Cup Oil (Olive Oil Recommended): Oil is crucial for creating a moist and tender vegan cake. Olive oil might seem unconventional in a cake, but it works surprisingly well, adding a subtle richness without overpowering the other flavors. Use a mild, light olive oil rather than extra virgin. Alternatively, you can use other neutral oils like canola oil, vegetable oil, or melted coconut oil (make sure it’s melted and cooled slightly).
• 2 Tablespoons Brown Sugar: Brown sugar adds depth of flavor and a hint of molasses sweetness to the cake. It also contributes to a slightly chewier texture and enhances the cake’s moistness. You can use light or dark brown sugar depending on your preference; dark brown sugar will provide a richer, more intense flavor.
• 1 Tablespoon Apple Cider Vinegar: This might seem like an unusual ingredient in a cake, but apple cider vinegar is a secret weapon in vegan baking. It reacts with the baking soda to create leavening, helping the cake rise and become light and fluffy. The acidity also tenderizes the gluten in the flour, resulting in a softer crumb. Don’t worry, you won’t taste the vinegar in the final cake!
• 1 Tablespoon Ground Flaxseed (NOT a Flax Egg): Ground flaxseed is another key ingredient for vegan baking, but in this recipe, we’re using it in its ground form, not as a flax egg. Ground flaxseed adds moisture, binding, and a subtle nutty flavor to the cake. It also contributes to the cake’s overall texture. Make sure to use ground flaxseed, not whole flaxseeds.
• 1 Teaspoon Vanilla Bean Paste (or Vanilla Extract): Vanilla enhances the overall flavor profile of the cake, adding warmth and complexity. Vanilla bean paste offers a more intense vanilla flavor and those lovely black specks, but vanilla extract is a perfectly acceptable and readily available substitute. Use good quality vanilla for the best results.
• 1 ½ Cups Pastry Flour: Pastry flour is ideal for cakes as it has a lower protein content than all-purpose flour, resulting in a more tender and delicate crumb. If you don’t have pastry flour, you can make a substitute by using all-purpose flour and removing 2 tablespoons per cup, replacing them with cornstarch. This will help to reduce the protein content and create a similar texture.
• 2 Teaspoons Baking Powder: Baking powder is a leavening agent that helps the cake rise and become light and airy. Make sure your baking powder is fresh for the best results.
• ½ Teaspoon Salt: Salt enhances the flavors of all the other ingredients and balances the sweetness of the cake. Don’t skip the salt; it’s essential for a well-rounded flavor.
• ½ Teaspoon Cinnamon: Cinnamon adds warmth and a classic spice note that pairs beautifully with banana and cookie butter. Ground cinnamon is readily available and works perfectly in this recipe.
• ¼ Teaspoon Baking Soda: Baking soda is another leavening agent, and as mentioned earlier, it reacts with the apple cider vinegar to create lift in the cake. It also contributes to the cake’s browning and overall texture.

For the Dreamy Cookie Butter Frosting

• ½ Cup Vegan Butter (Softened): Vegan butter forms the base of our buttercream frosting. It’s crucial to use a good quality vegan butter that is designed for baking and has a high fat content. Make sure the butter is softened to room temperature before whipping, as this will ensure a smooth and fluffy frosting. Stick vegan butter is generally recommended over tub margarine for frosting.
• ¼ Cup Cookie Butter: The star of the frosting! Cookie butter, also known as Biscoff spread or Speculoos spread, is a delicious spread made from spiced cookies. It adds a unique caramel-like, spiced flavor that is utterly addictive. Ensure your cookie butter is at room temperature for easy incorporation into the frosting.
• 2 Tablespoons Coconut Cream (Optional, for Extra Fluffy Frosting): Coconut cream adds richness and extra fluffiness to the frosting. Use the thick, solid part of a can of refrigerated full-fat coconut milk or specifically labeled coconut cream. If you prefer a slightly less rich frosting, you can omit the coconut cream or substitute it with a tablespoon or two of plant-based milk.
• 1 Teaspoon Vanilla Bean Paste (or Vanilla Extract): Just like in the cake, vanilla enhances the frosting’s flavor, adding warmth and depth. Again, vanilla bean paste is preferred for a more intense flavor, but vanilla extract works well too.
• 1 Cup Powdered Sugar (Use More or Less to Adjust Sweetness): Powdered sugar, also known as confectioners’ sugar, sweetens and thickens the frosting. Start with 1 cup and adjust to your desired sweetness and consistency. If you prefer a less sweet frosting, you can use slightly less powdered sugar. If you want a thicker frosting, add more powdered sugar, a tablespoon at a time, until you reach your desired consistency.

With all your ingredients gathered, you’re now ready to embark on the delightful journey of baking this incredible Vegan Banana Cake with Cookie Butter Frosting!

Step-by-Step Instructions: Baking Your Vegan Banana Cake

Now for the fun part – bringing all those wonderful ingredients together to create our masterpiece! Follow these step-by-step instructions carefully, and you’ll be rewarded with a perfectly baked, moist, and flavorful vegan banana cake.

Getting Started: Preheat & Prep

1. Preheat the Oven to 350°F (175°C): Start by preheating your oven to 350°F (175°C). This is crucial for even baking. Make sure your oven is properly preheated before you put the cake in.
2. Prepare the Baking Pan: Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal after baking. Alternatively, you can grease the pan lightly with vegan butter or cooking spray. Parchment paper is highly recommended for easy cleanup and ensuring the cake comes out of the pan cleanly. Set the prepared pan aside.

Crafting the Perfect Banana Cake Batter

1. Mash the Bananas: In a large mixing bowl, add the mashed bananas. Use a fork or a potato masher to mash them until smooth. It’s okay if some small chunks remain – this actually adds a bit of texture to the cake. The riper the bananas, the easier they are to mash and the more flavorful they will be.
2. Combine Wet Ingredients: To the bowl with the mashed bananas, add the remaining wet ingredients: sugar, oat milk (or plant-based milk), oil, brown sugar, apple cider vinegar, ground flaxseed, and vanilla bean paste (or vanilla extract).
3. Whisk Wet Ingredients: Whisk all the wet ingredients together until they are well combined and the sugar is mostly dissolved. This ensures that all the flavors are evenly distributed and the flaxseed is incorporated.
4. Add Dry Ingredients: In the same bowl, add the dry ingredients, starting with the pastry flour. Then, add the baking powder, salt, cinnamon, and baking soda on top of the flour. Adding the dry ingredients on top helps to prevent the baking powder and baking soda from clumping.
5. Mix the Batter: Begin mixing the batter with a whisk, gently incorporating the dry ingredients into the wet ingredients. As the batter starts to come together and thicken, switch to a spatula. Mix until just combined. Be careful not to overmix the batter, as this can lead to a tough cake. A few streaks of flour are okay at this stage, as they will disappear as you fold.
6. Ensure a Thick Batter: The batter will be quite thick, which is exactly what we want for a moist and tender cake. Don’t be alarmed by the thickness; this is normal for this recipe.

Baking to Golden Perfection

1. Pour Batter into Pan: Pour the prepared banana cake batter into the lined or greased 8×8 inch baking pan.
2. Spread Evenly: Use a spatula to spread the batter evenly in the pan, ensuring it reaches all corners and is level. This will help the cake bake evenly.
3. Bake in Preheated Oven: Place the pan in the preheated oven and bake for 30-32 minutes, or until the cake is cooked through.
4. Check for Doneness: To check for doneness, insert a toothpick or a cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is done. If it comes out with wet batter, bake for a few more minutes and check again. Oven temperatures can vary, so it’s always best to check for doneness rather than relying solely on baking time.

Cooling & Preparing for Frosting

1. Cool in Pan for 10 Minutes: Once the cake is baked through, remove it from the oven and let it cool in the pan for about 10 minutes on a wire rack. This allows the cake to set slightly and makes it easier to handle.
2. Transfer to Wire Rack: After 10 minutes of cooling in the pan, carefully invert the cake onto a wire rack to finish cooling completely. If you used parchment paper, lift the cake out using the parchment paper overhang. Let the cake cool completely before frosting. Frosting a warm cake will cause the frosting to melt and slide off. Cooling completely usually takes about 1-2 hours, depending on room temperature.

While the cake is cooling completely, you can prepare the cookie butter frosting!

Whipping Up the Irresistible Cookie Butter Frosting

The cookie butter frosting is the perfect complement to the moist banana cake, adding a layer of spiced sweetness that takes this dessert to the next level. Here’s how to make this dreamy frosting:

Achieving Fluffy Cookie Butter Buttercream

1. Soften the Vegan Butter: Ensure your vegan butter is softened to room temperature. This is crucial for achieving a smooth and fluffy frosting. If your butter is too cold, it will be difficult to whip and may result in a lumpy frosting. If it’s too melted, the frosting will be too soft.
2. Whip the Butter: In a large mixing bowl, add the softened vegan butter. Use a stand mixer fitted with the whisk attachment or an electric hand mixer to whip the butter for 1-2 minutes until it becomes light and fluffy. Whipping incorporates air into the butter, making the frosting light and airy.
3. Add Cookie Butter, Coconut Cream, and Vanilla: Add the cookie butter, coconut cream (if using), and vanilla bean paste (or vanilla extract) to the whipped butter.
4. Whip Again: Whip all the ingredients together for another 1-2 minutes until they are well combined and the mixture is smooth and creamy. The cookie butter should be fully incorporated, and the frosting should be light and fluffy.
5. Gradually Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, to the frosting mixture. Start mixing on low speed to prevent the powdered sugar from flying everywhere. Once the powdered sugar is mostly incorporated, increase the speed to medium and continue mixing.
6. Whip Until Fluffy: Continue whipping the frosting for a few minutes until it is light, fluffy, and smooth. Taste the frosting and adjust sweetness as needed by adding more powdered sugar if you prefer a sweeter frosting, or a pinch of salt to balance the sweetness.
7. Achieve Desired Consistency: If the frosting is too thick, you can add a teaspoon of plant-based milk or more coconut cream to thin it out slightly. If it’s too thin, add a tablespoon of powdered sugar at a time until you reach your desired consistency.

Frosting Your Masterpiece

1. Ensure Cake is Completely Cooled: Make sure the banana cake is completely cooled before you start frosting. Frosting a warm cake will cause the frosting to melt and become runny.
2. Frost the Cake: Use a cookie scoop or a spoon to dollop generous amounts of cookie butter frosting onto the cooled banana cake.
3. Spread Evenly: Use a cake spatula or an offset spatula to spread the frosting evenly over the top of the cake. You can create swirls, smooth it out, or get creative with your frosting design.
4. Optional Toppings: For an extra touch of deliciousness, you can top the frosted cake with crushed Biscoff cookie crumbles and banana slices. This adds texture and visual appeal.
5. Slice and Serve: Cut the frosted banana cake into 9 slices (or more, depending on your desired slice size).
6. Enjoy! Serve immediately and enjoy your homemade Vegan Banana Cake with Cookie Butter Frosting! Store any leftover cake in an airtight container at room temperature for a day or two, or in the refrigerator for up to 5 days.

Nutritional Information: A Treat You Can Feel Good About

While this Vegan Banana Cake with Cookie Butter Frosting is undeniably a treat, it’s also made with wholesome, plant-based ingredients. Here’s an estimated nutritional breakdown per serving (based on 9 servings). Please note that these are estimates and may vary depending on specific ingredient brands and measurements.

Serving Size & Calories (Estimated per serving)

• Servings: 9
• Calories: Approximately 350-400 calories per serving (This is an estimate and can vary based on ingredient choices and serving size)

Approximate Macronutrients (per serving):

• Fat: 18-22g (primarily from oil, vegan butter, and cookie butter)
• Saturated Fat: 8-12g (from vegan butter and cookie butter)
• Cholesterol: 0mg
• Sodium: 200-250mg
• Carbohydrates: 45-50g (primarily from flour, sugar, bananas, and cookie butter)
• Fiber: 2-3g (from bananas and flaxseed)
• Sugar: 25-30g (from sugar, brown sugar, bananas, cookie butter, and powdered sugar)
• Protein: 3-4g (from flour, plant-based milk, and flaxseed)

Please Remember: This is an estimated nutritional breakdown. For precise nutritional information, you can use online nutritional calculators and input the specific brands and quantities of ingredients you use.

While this cake is a delicious treat, like all desserts, it’s best enjoyed in moderation as part of a balanced diet. However, it’s a wonderful vegan option that’s free from dairy and eggs and packed with flavor!

Preparation Timeline: From Pantry to Plate

Planning your baking time is essential, especially if you’re preparing this cake for a special occasion. Here’s a breakdown of the preparation timeline:

Prep Time

• 20 minutes: This includes gathering ingredients, mashing bananas, measuring out dry and wet ingredients, and preparing the baking pan.

Cook Time

• 30 minutes: Baking time in the oven.

Total Time

• 50 minutes (excluding cooling time): This is the active time you’ll spend preparing and baking the cake.
• Total Time (including cooling and frosting): Approximately 2-3 hours. This includes the 50 minutes of prep and cook time, plus about 1-2 hours for the cake to cool completely and additional time to make and apply the frosting.

Tips for Time Management:

• Read the recipe through completely: Before you start, read the entire recipe to familiarize yourself with all the steps and ensure you have all the necessary ingredients and equipment.
• Prepare ingredients in advance: Measure out your dry and wet ingredients ahead of time to streamline the baking process.
• Start frosting while the cake cools: While the cake is cooling, you can make the cookie butter frosting to save time.
• Cooling time is crucial: Don’t rush the cooling process. Frosting a warm cake will lead to a melted mess.

By following this timeline and these time management tips, you can efficiently bake this delicious Vegan Banana Cake with Cookie Butter Frosting.

Serving Suggestions: Elevate Your Vegan Banana Cake Experience

This Vegan Banana Cake with Cookie Butter Frosting is delicious on its own, but here are some serving suggestions to elevate your experience and impress your guests:

• Classic Slice: Simply slice the cake into squares and serve as is. The moist cake and creamy frosting are perfectly satisfying on their own.
• Crushed Biscoff Crumble Topping: Sprinkle crushed Biscoff cookies over the frosted cake for added texture and intensified cookie butter flavor. This also adds a beautiful visual element.
• Fresh Banana Slices: Arrange thin slices of fresh banana on top of the frosting for a fresh fruit element that complements the banana cake.
• Caramel Drizzle: Drizzle vegan caramel sauce over the frosted cake for an extra layer of sweetness and richness. The caramel notes pair wonderfully with both banana and cookie butter.
• Vegan Whipped Cream: Serve each slice with a dollop of vegan whipped cream or coconut whipped cream for an extra creamy and decadent treat.
• Ice Cream Pairing: For a truly indulgent dessert, serve warm slices of banana cake with a scoop of vegan vanilla ice cream or cookie butter ice cream.
• Coffee or Tea Companion: This cake is the perfect accompaniment to a cup of hot coffee or tea. The warm spices and sweetness complement coffee and tea beautifully.
• Dessert Board Centerpiece: Make this cake the centerpiece of a vegan dessert board, surrounded by other treats like fresh fruit, vegan cookies, and chocolate.
• Special Occasion Cake: This cake is impressive enough to serve for birthdays, holidays, or any special celebration. You can even double the recipe and bake it in a larger pan for a bigger crowd.
• Warm it Up: Gently warm a slice of cake in the microwave for a few seconds for an extra comforting and cozy dessert experience, especially on a chilly evening.

No matter how you choose to serve it, this Vegan Banana Cake with Cookie Butter Frosting is sure to be a hit!

Expert Tips for Baking the Best Vegan Banana Cake

To ensure your vegan banana cake turns out perfectly every time, here are five expert tips:

1. Use Ripe Bananas: Ripe bananas are key to the best flavor and texture. Look for bananas with brown spots – they are sweeter, softer, and easier to mash. The riper the bananas, the more moisture and banana flavor they will impart to the cake. Overripe bananas are even better!
2. Don’t Overmix the Batter: Overmixing develops gluten in the flour, which can result in a tough cake. Mix the batter until just combined, and stop as soon as the dry ingredients are incorporated. A few streaks of flour are okay – they will disappear as you fold.
3. Measure Flour Accurately: Too much flour can lead to a dry cake. Use the spoon and level method to measure your flour accurately. Spoon flour into your measuring cup and level it off with a straight edge. Avoid scooping directly from the bag, as this can pack the flour and result in using too much.
4. Room Temperature Ingredients (for Frosting): For the cookie butter frosting, ensure your vegan butter and cookie butter are softened to room temperature. This allows them to whip up into a light and fluffy frosting. Cold butter will be difficult to whip, and melted butter will result in a runny frosting.
5. Cool Cake Completely Before Frosting: Patience is key! Make sure the banana cake is completely cooled before frosting. Frosting a warm cake will cause the frosting to melt and slide off, resulting in a messy and less visually appealing cake. Allow ample time for cooling on a wire rack before frosting.

By following these expert tips, you’ll be well on your way to baking a truly exceptional Vegan Banana Cake with Cookie Butter Frosting that is moist, flavorful, and perfectly frosted!

Frequently Asked Questions: Your Vegan Banana Cake Queries Answered

Got questions about baking this vegan banana cake? Here are answers to some frequently asked questions:

Q1: Can I use all-purpose flour instead of pastry flour?

A: Yes, you can substitute all-purpose flour for pastry flour. However, pastry flour has a lower protein content, which results in a more tender cake. If using all-purpose flour, remove 2 tablespoons of flour per cup and replace them with cornstarch. This will help to mimic the lower protein content of pastry flour and create a softer crumb.

Q2: Can I substitute the olive oil with another oil?

A: Absolutely! You can use other neutral oils like canola oil, vegetable oil, or melted and slightly cooled coconut oil instead of olive oil. Olive oil adds a subtle richness, but a neutral oil will work just as well. If using coconut oil, ensure it’s melted and cooled slightly before adding to the batter.

Q3: Can I make this cake gluten-free?

A: Yes, you can make this cake gluten-free by substituting the pastry flour with a gluten-free all-purpose flour blend. Ensure the blend you use is designed for baking and contains xanthan gum or another binder to help with structure. Follow the gluten-free flour package instructions for best results.

Q4: Can I make this cake ahead of time?

A: Yes, you can bake the banana cake layers ahead of time. Once cooled completely, wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Frost the cake just before serving for the best texture. The frosting can also be made a day ahead and stored in the refrigerator in an airtight container. Let it come to room temperature and re-whip before using.

Q5: How should I store leftover banana cake?

A: Store leftover Vegan Banana Cake with Cookie Butter Frosting in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Refrigerating the cake will help it last longer, but it may slightly dry out the cake. To maintain moisture, you can add a slice of bread to the container to absorb excess moisture and keep the cake softer. Bring refrigerated cake to room temperature before serving for the best flavor and texture.

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