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Vegan Banana Cake w/ Cream Cheese Frosting

If you've been looking for an upgrade from banana bread to use up those overripe bananas, I have just the solution for you. My Vegan Banana Cake is perfectly moist, lightly sweet and slathered with a sumptuous and tangy Cream Cheese frosting that is to die for.
5 from 2 votes
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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 16 people
Calories: 355kcal
Author: Sarah McMinn


Banana Cake

  • 1 ½ cup soy milk
  • 1 ½ teaspoon apple cider vinegar
  • 2 teaspoon vanilla extract
  • 4 ripe bananas
  • 3 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup vegan butter
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ¾ cup applesauce

Cream Cheese Frosting

  • 4 oz vegan cream cheese, at room temperature
  • 4 tablespoon vegan butter, at room temperature
  • 2 ½ cups powdered sugar
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350º F. Generously spray a 9x13 pan and set aside. 
  • In a small bowl combine soy milk and apple cider vinegar. Mix together and set aside for 5 minutes to allow the milk to curdle. Once curdled stir in add vanilla extract.
  • Next, peel and mash your bananas. You can either do this in a bowl with a handheld mixer or potato masher or in a food processor.
  • In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.
  • Using a stand-up mixer with the paddle attachment or an electric handheld mixer, beat the butter until it's light and airy. Add the brown and white sugar and mix until it's light and fluffy. With the motor running, add the applesauce and mashed bananas scraping down the sides as necessary. The mixture will appear to have separated at this point, but it will come back together once you add the dry ingredients.
  • Alternating the flour mixture and the buttermilk, add to the mixer in three batches, scraping down the sides as needed, ending with the flour mixture. Mix until it just comes together. Do not over-mix.
  • Pour batter into the prepared pan and smooth top. Bake until the cake is golden brown (about 35 minututes), and a toothpick comes out clean when inserted in the middle. Remove from the oven and let cool for 60 minutes. Flip out onto wire racks and allow the cake to cool completely.
  • To make the Cream Cheese Frosting, in a stand-up mixer with the paddle attachment, beat together vegan cream cheese and vegan butter until well combined, scraping down the sides as necessary. Add vanilla and combine.
    With the mixer on its lowest setting, slowly add the powdered sugar one cup at a time, stopping to scrape down the sides between cups. Once all the powdered sugar is added, turn up the speed to medium and mix until smooth and creamy.
  • Top the cake with a thick layer of cream cheese frosting and serve immediately.


Serving & Storing - As soon as the cake has cooled to room temperature, you can frost and eat it right away. A nice cold glass of soy milk or a hot cup of tea would be a welcome addition to this party. Any leftovers should keep well in the refrigerator for up to 5 days. You can make the frosting up to a week in advance and keep it in the refrigerator. The cake can be made and frozen (unfrosted) for up to six weeks.
Make in Advance - To do this, bake the cake according to the instructions. Once the cake is cool, wrap it tightly in plastic wrap and place it in the freezer. This cake can be frozen for up to 6 weeks. When ready to frost, let the cake thaw at room temperature for 3-4 hours. The cream cheese buttercream can be made up to a week in advance. Store it in an airtight container in the refrigerator.
Recipe Tips
  1. Use ripe (or overripe) bananas for the best flavor. Only have green bananas and want to join in on the fun TODAY? Don’t fret. Simply ripen your bananas in the oven.
  2. Don’t over-mix the batter. By alternating the dries and wets into the batter, we are ensuring the batter does not get over-mixed and gummy.
  3. Generously spray your cake pan. We do not want any of this delicious cake sticking to its edges.
  4. Do not open the oven door while the cake is baking. This causes the structure to fall leaving you with a dent in the middle of your cake. You can check for doneness after 35 minutes.
  5. Bake until a toothpick inserted in the middle comes out clean.If the cake starts to get dark around the edges, you can cover it with tin foil to bake for the last 10 minutes.
  6. Let the cake cool for at least 60 minutes in the cake pan before turning it onto a wire cooling rack to cool completely. Let the cake cool completely before frosting. Otherwise, the cream cheese frosting will melt off.
Variations - Want cupcakes? Here’s a great article on how to convert any cake recipe into cupcakes


Calories: 355kcal | Carbohydrates: 59g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 321mg | Potassium: 128mg | Fiber: 1g | Sugar: 40g | Vitamin A: 637IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg