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.