Moist Vegan Banana Snacking Cake (8x8)

A piece of banana cake with cream cheese frosting sitting on a small white plate with a fork to the side.

5 from 1 vote

Moist Vegan Banana Snacking Cake (8x8)

This is the most fluffy, moist, and delicious vegan banana cake! It has a hint of spice and you can make it with frosting or without. It’s a dairy-free, eggless recipe that’s quick and easy to make, plus, you can even make it gluten-free. Bookmark this recipe for when you want a simple but scrumptious vegan dessert to make for family and friends.

Prep Time15

Cook Time23

Total Time38

Servings:

Author: Gwen Leron

Ingredients

2 tablespoons ground flax seeds
6 tablespoons water
1 ½ cups (188g) all-purpose flour **please see important notes about the gluten-free option below**
1 teaspoon baking powder
¾ teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup (245g) puréed bananas (about 2 large or 3 small bananas)
½ cup (100g) light brown sugar (or ⅔ cup (101g) coconut sugar)
¼ cup (60ml) oil
1 teaspoon vanilla extract
1 recipe vegan cream cheese frosting (optional)

Instructions

Preheat oven to 350°F (177°C).
Line an 8" x 8" square baking pan with parchment paper and make an overhang on all sides so removing the cake will be easy, set aside.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a medium bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk well to combine and set aside.
In a large bowl, add the puréed bananas, sugar, oil, vanilla, and flax eggs. Mix well until everything has combined.
Gradually add the dry mixture to the wet mixture and stir with a wooden spoon until a thick batter has formed. Don't over-mix.
Using a rubber spatula, scrape the batter into the prepared baking pan, spread it evenly, and smooth out the top.
Bake for 23 minutes, or until a toothpick inserted into the center comes out clean. Take care not to overbake.
Remove from the oven and place the pan on a cooling rack. Let the pan sit for 10 minutes.
After 10 minutes, using the parchment overhang, carefully remove the cake from the pan, and place it on a cooling rack. Cool completely before frosting.
While the cake is cooling, prepare the cream cheese frosting.
Once fully cooled, frost (make the layer as thick or thin as you'd like and save any leftover frosting for another recipe).
Slice the cake into 9 squares.

Notes

Please read all of the information above, as well as the notes below before making this recipe.
If you're making the vegan gluten-free version, use 1 ½ cups (210g) of Bob's Red Mill Gluten-Free All Purpose Baking Flour (Amazon link) in the red bag, NOT the blue bag. It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe, so please know that your results may not be the same as mine if you substitute with another flour blend. This recipe will NOT work with coconut flour or any other single gluten-free flour.
Storing Leftovers: If you use cream cheese frosting, the cake will need to be refrigerated. Store it in an airtight container and place it in the refrigerator where it will keep for up to 5-6 days. If you are not frosting the cake, it doesn't need to be refrigerated. If you're using a different frosting other than cream cheese, it can be left out at room temperature for a day or two, but after that, refrigerate it. The gluten-free version will keep for 4 days.
Freezing: Once fully cooled, don't frost or slice it, instead, wrap it tightly with plastic wrap so it's airtight, place it in an airtight container or freezer bag, and freeze it for up to two months. When you're ready to serve, thaw in the refrigerator overnight or at room temperature, then frost.
The nutrition info listed below is based on one of 9 servings made as the recipe is written without frosting. The cake made with the gluten-free flour blend has a calorie count of 195 per serving. Info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition