The Best Vegan Banana Cake (Incredibly Moist & Fluffy)

If you’ve been searching for the perfect vegan banana cake—one that’s incredibly moist, packed with sweet banana flavor, and ridiculously fluffy—your search is over. This isn’t just another recipe; it’s a foolproof method for creating a truly memorable dessert using those overripe bananas you have sitting on the counter.

We’ve perfected every element, from the tenderizing ‘vegan buttermilk’ to the rich and tangy cream cheese frosting. It’s simple enough for a weekday treat but special enough for any celebration.

Ready to bake the best vegan banana cake of your life? You can jump straight to the recipe card below, or read on for our expert tips to guarantee a flawless result.

Why This Recipe Guarantees a Perfect Cake

What elevates a good banana cake to a great one? It’s the science. This recipe is meticulously crafted to ensure a perfect texture and flavor, and it comes down to a few key principles.

1. The Magic of Vegan ‘Buttermilk’ and Flax: Traditional buttermilk adds moisture and tenderness to cakes. We replicate this by combining soy milk and apple cider vinegar. The acid in the vinegar curdles the high-protein soy milk, a chemical reaction that breaks down gluten strands and results in an exceptionally tender crumb. As a 2018 study in the International Journal of Gastronomy and Food Science notes, acidic ingredients are key to tenderizing baked goods. We also use ground flaxseed, which forms a gel in the liquid, acting as a powerful binder that mimics the role of eggs.
2. The Power of Overripe Bananas: Those heavily spotted, almost-black bananas are your best friend here. As bananas ripen, their starches convert into sugars, making them significantly sweeter and more flavorful. According to food scientists at America’s Test Kitchen, this process also increases their moisture content, which translates directly into a moister cake.
3. A Balanced Blend of Sugars: Using both granulated and brown sugar is a deliberate choice. Granulated sugar contributes to a light texture, while the molasses in brown sugar provides extra moisture and a deeper, more complex caramel-like flavor that perfectly complements the bananas.

Everything You Need for This Cake

The success of this cake lies in using the right ingredients. Here’s a breakdown of what you’ll need and why it matters:

• Overripe Bananas: Look for bananas with plenty of brown and black spots. They should be soft to the touch and very fragrant. This is the single most important ingredient for flavor and moisture.
• All-Purpose Flour: This provides the perfect structure. For the most accurate results, use the ‘spoon and level’ method: spoon the flour into your measuring cup and level it off with a straight edge. Never scoop directly from the bag.
• Vegan Buttermilk (Soy Milk + Apple Cider Vinegar): Soy milk is the best choice due to its high protein content, which creates the best ‘curdle’ for a tender cake. However, almond or oat milk can work in a pinch.
• Vegan Butter: Use a good-quality, stick-form vegan butter that is softened to room temperature. This allows it to cream properly with the sugar.
• Sugars: A mix of granulated and packed brown sugar provides the best balance of sweetness, moisture, and flavor.
• Ground Flaxseed: This is our egg replacer. When mixed with the ‘buttermilk’, it creates a binder that holds the cake together.
• Leaveners: We use both baking powder and baking soda to provide the optimal lift and a light, airy texture.

Baker’s Tips for a Flawless Result

Follow these simple but crucial tips, gathered from years of baking experience, to ensure your cake turns out perfectly every time.

1. Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. Overmixing develops the gluten in the flour, which can lead to a tough, dense, or rubbery cake. A few small lumps in the batter are perfectly fine.
2. Room Temperature is Key: Ensure your vegan butter, soy milk, and even the mashed bananas are at room temperature. Cold ingredients don’t emulsify properly. Softened butter creams with sugar more effectively, trapping air that creates a light and fluffy texture, a principle emphasized by baking experts at King Arthur Baking.
3. Let it Cool Completely: This is non-negotiable. Frosting a warm cake is a recipe for disaster. The heat will melt the vegan butter and cream cheese, turning your beautiful frosting into a soupy mess. For best results, let the cake cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely for at least an hour.

The Ultimate Vegan Banana Cake Recipe

For the Cake

• 3 large, very ripe bananas (about 1 1/2 cups mashed)
• 2 cups unsweetened soy milk
• 2 teaspoons apple cider vinegar
• 3 tablespoons ground flaxseeds
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup vegan butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 teaspoons pure vanilla extract

For the Cream Cheese Frosting

• 8 ounces vegan cream cheese, softened (Tofutti or Kite Hill brand recommended)
• 1/2 cup vegan butter, softened
• 3-4 cups powdered sugar (adjust to your desired sweetness and consistency)
• 1 teaspoon pure vanilla extract
• Optional: 1/2 cup chopped walnuts for topping

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Prepare Bananas and Buttermilk: In a bowl, thoroughly mash the bananas with a fork until mostly smooth; a few small lumps are okay. Set aside. In a separate large measuring cup or bowl, whisk together the soy milk, apple cider vinegar, and ground flaxseeds. Set this mixture aside for 5-10 minutes to curdle and thicken.
3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. This ensures the leaveners are evenly distributed.
4. Cream Butter and Sugars: In a large bowl with a handheld mixer or in a stand mixer, beat the softened vegan butter for about a minute until creamy. Add the granulated and brown sugars and beat for another 2-3 minutes until light and fluffy. Mix in the vanilla extract and the mashed bananas.
5. Combine Wet and Dry: Add the dry ingredients to the wet ingredients in three alternating additions with the vegan buttermilk mixture, starting and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix.
6. Bake the Cake: Pour the batter into the prepared pan and spread it into an even layer. Bake for 45-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
7. Cool Completely: Let the cake cool in the pan on a wire rack for 20 minutes before turning it out (if desired) or letting it cool completely in the pan. Do not frost until it has reached room temperature.
8. Make the Frosting: While the cake cools, beat the softened vegan cream cheese and vegan butter together in a large bowl until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated, then increasing to high. Beat for 2 minutes until light and fluffy. Mix in the vanilla extract.
9. Frost and Serve: Once the cake is completely cool, spread the frosting evenly over the top. Sprinkle with chopped walnuts if using. Store the cake in the refrigerator.

How to Frost Your Cake Like a Pro

Applying frosting smoothly can make your cake look like it came from a professional bakery. Once your cake is completely cool, dollop a generous amount of frosting into the center.

Using an offset spatula is the best tool for this job. Start by gently spreading the frosting from the center outwards in long, even strokes.

Don’t press too hard; let the spatula do the work. For a rustic, textured look, create gentle swirls with the back of a spoon.

For perfectly clean slices, refrigerate the frosted cake for at least 30 minutes to allow the frosting to set firmly before cutting. Garnish with chopped walnuts, a sprinkle of cinnamon, or fresh banana slices just before serving.

Storage and Freezing Instructions

Proper storage is key to keeping your cake fresh and delicious.

• Refrigeration: Because of the vegan cream cheese frosting, this cake must be stored in the refrigerator. Place it in an airtight container or cover the baking pan tightly with a lid or plastic wrap. It will stay moist and fresh for up to 5 days.
• Serving: For the best flavor and texture, let the cake sit at room temperature for 15-20 minutes before serving.
• Freezing: This cake freezes beautifully!
  • Unfrosted: Wrap the entire cooled cake or individual slices securely in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before frosting.
  • Frosted: Flash-freeze the cake or individual slices on a baking sheet for an hour until the frosting is firm. Then, wrap securely as described above. This prevents the frosting from getting squished. Thaw in the refrigerator.

Frequently Asked Questions

Here are answers to some common questions to help you on your baking journey.

Can I make this cake gluten-free?

Yes. For the best results, substitute the all-purpose flour with a high-quality, 1-to-1 gluten-free baking blend, such as those from Bob’s Red Mill or King Arthur Baking. Do not simply substitute a single type of gluten-free flour (like just almond or coconut), as the texture will be compromised. If you’re looking for a dessert specifically designed to be gluten-free from the start, you’ll love our one-bowl fudgy vegan brownies.

How can I adapt this recipe for cupcakes or a layer cake?

• Cupcakes: This recipe will yield about 24 cupcakes. Fill cupcake liners about 2/3 full and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.
• Layer Cake: Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 30-35 minutes. Let them cool completely before frosting.

Why did my cake turn out dense?

The most common culprits for a dense cake are:

1. Overmixing the batter after adding the flour.
2. Measuring the flour incorrectly. Remember to spoon your flour into the measuring cup and level it off.

Can I reduce the amount of sugar?

You can, but it’s not recommended to reduce it by more than 1/4 cup. Sugar does more than just sweeten the cake; it’s crucial for moisture and texture. Reducing it too much can result in a drier, less tender cake.

What’s the best vegan cream cheese for frosting?

For a firm, tangy frosting, use a brand that is relatively solid at room temperature, like Tofutti or Kite Hill’s plain cream cheese. Softer, more whipped styles may result in a runnier frosting. If your frosting seems too soft, add more powdered sugar or chill it for 30 minutes.

Conclusion

This vegan banana cake isn’t just a recipe; it’s a reliable, crowd-pleasing dessert that will become a go-to in your baking rotation. By understanding the simple science behind the ingredients, you’re empowered to create a perfectly moist, fluffy, and flavorful cake every single time.

It’s a celebration of simple ingredients transformed into something truly special. If you enjoyed this recipe, we think you’ll also love baking our soft and fluffy vegan hot cross buns. I can’t wait for you to try it and share the joy with your loved ones.

Happy baking!