Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1 cup light brown sugar
- 2 ripe bananas, mashed
- 3 tablespoons vegan milk
- 1 teaspoon vanilla extract
- 1/2 cup vegan butter, melted
- 1/2 cup vegan cream cheese, softened
- 1/2 cup vegan powdered sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat the oven to 350 degrees F and spray a 9-inch round cake pan with baking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the coconut oil, brown sugar, mashed banana, milk, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until just combined.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.
In a medium bowl, whisk together the melted vegan butter, softened cream cheese, powdered sugar, and ground cinnamon until smooth and creamy.
Spread the frosting over the cooled cake and serve.
Nutrition
This vegan banana pudding cake is bursting with delicious flavors and is a healthier alternative to traditional cakes. This cake is high in fiber and protein, and is full of healthy fats and vitamins. One slice of this vegan cake contains approximately:
- Calories: 283
- Fat: 15.4 grams
- Carbohydrates: 33.7 grams
- Fiber: 2.5 grams
- Protein: 3.7 grams
- Sugar: 17.3 grams
This vegan banana pudding cake is the perfect dessert for any occasion. It’s sure to be a hit with everyone! Enjoy!
Tips
For extra flavor, add a teaspoon of ground cinnamon to the batter before baking. You can also top the cake with vegan whipped cream and/or vegan chocolate chips for an extra special treat.
If you’re not a fan of vegan butter, you can replace it with melted coconut oil or vegan shortening. You can also replace the vegan cream cheese with vegan yogurt or vegan sour cream.
For a gluten-free version, you can use gluten-free all-purpose flour instead of regular all-purpose flour.
This vegan banana pudding cake is best eaten the day it’s made. Store any leftovers in an airtight container in the refrigerator for up to 3 days.