Vegan Banana Cake
This vegan banana cake is sweetened with maple syrup and ripe bananas, with a nice, sturdy base of whole grain flour. Perfect for a first birthday cake, or just when you want a bit of a treat.
Servings: 8 servings
Calories: 184kcal
Ingredients
- ½ cup + 2 tablespoons non-dairy milk , I use almond milk
- 1 teaspoon apple cider vinegar
- 1 ¼ cups whole wheat pastry flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon ground cinnamon
- 2 tablespoons olive oil
- 2 bananas , very ripe, and pureed
- ½ cup maple syrup
Instructions
- Heat oven to 350℉ and lightly oil an 8-inch round cake tin and line with a round of parchment.
- Place the non-dairy milk in a small bowl and whisk in the apple cider vinegar. Let stand for about 5 minutes until milk is curdled.
- In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, salt, ground cardamom and ground cinnamon.
- In another large bowl whisk together the olive oil, banana purée, and maple syrup. Whisk in the non-dairy milk.
- Pour wet ingredients into dry and stir well to combine.
- Pour the mixture into prepared pan and bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
Notes
To make this vegan banana cake even less sweet – more snack and less dessert – reduce the maple syrup to ¼ cup and add ¼ cup of water.
Frosting suggestions:
- A dusting of powdered sugar
- A smear of peanut butter or cream cheese
- A quick glaze of almond butter/maple syrup/dash of water whisked together.
- Dark chocolate ganache would also be lovely. plus a smattering of toasted walnuts or chopped almonds.
Nutrition
Calories: 184kcal | Carbohydrates: 35g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 232mg | Potassium: 246mg | Fiber: 3g | Sugar: 16g | Vitamin A: 93IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 1mg