A sheet cake is perfect for any celebration, and sometimes you need a vegan version. My Vegan Banana Oatmeal Sheet Cake is light, tender, and tastes like fresh bananas! In addition to cake flour, I use rolled oats, warming spices, and vanilla for the perfect flavor. On top goes an insanely delicious vegan Maple Buttercream that pairs perfectly with the moist cake!

Greetings, my sweet friends!

In need of a dessert for a celebration? If you are bringing the cake to a party, you hold all of the power of that party in one little cake. Of course, you want to make sure the cake is perfectly delicious before sharing.

Also, you might want to consider steps you can take so that everyone can have a slice. If you know your vegan friends are going to be there, you don't want to leave them out!

For your next party, make this Vegan Banana Oatmeal Sheet Cake, the perfect dessert! The tender, moist banana-oat cake is baked to perfection before being topped with a spectacular Maple Buttercream that you can use on anything. I will say, it is best on top of this cake!

Can I Use This Frosting for Other Desserts?

As stated before, this Maple Buttercream on top of my Vegan Banana Oatmeal Sheet Cake is one of my favorite recipes on earth. It is nuts how simple, yet effectively delicious it is.

This buttercream goes perfectly with this banana cake, but it also goes well with any dessert you pair it with. After combining only a handful of ingredients, you get the best vegan frosting ever!

Feel free to pair your frosting with any of these desserts:

• Cinnamon rolls
• Cupcakes
• Whoopie pies
• Macaron
• Sandwich cookies
• Brownies/blondies
• Sheet cake

Keep this recipe in your arsenal and pair it with your favorite sweets!

Ingredients in Vegan Banana Oatmeal Sheet Cake

For the Sheet Cake:

• 1 cup organic cake flour
• 1 cup organic rolled oats
• 3 ripe bananas, mashed
• 1 cup organic cane sugar
• 1 tablespoon baking powder
• a tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground allspice
• ¼ teaspoon ground ginger
• ½ teaspoon sea salt
• 1 teaspoon vanilla extract
• 1 cup almond milk + 2 tablespoons
• a tablespoon apple cider vinegar
• 4 tablespoons vegan butter, melted

For the Maple Buttercream:

• 4-5 cups organic powdered sugar, sifted
• 1 cup vegan butter, softened at room temp.
• ¼ cup pure maple syrup
• 1 teaspoon vanilla extract
• a teaspoon ground cinnamon
• 1-2 tablespoons almond milk

Optional Topping:

• 2 cups toasted chopped pecans

How to Make Vegan Banana Oatmeal Sheet Cake

For the Banana Oat Cake:

Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease and line with parchment paper (with two sides hanging out) an 8-inch square pan (for a thicker cake) or a 9 x 13 baking pan.

In a bowl, whisk together the milk and apple cider vinegar and set aside for 5-10 minutes until everything "activates".

In a large bowl, whisk together the flour, oats, sugar, baking powder, cinnamon, nutmeg, allspice, and ginger until combined.

Add in the mashed bananas, milk-ACV mixture, melted butter, vanilla, and mix (using a hand-mixer) until just combined.

NOTE: If the batter looks extremely thick, add extra milk, 1 tablespoon at a time until it’s somewhat pourable but not runny or thin at all.

Pour batter evenly into the prepared pan, spreading everything around for a perfect evenness.

Bake for 20-25 minutes, or until the center of the cake comes out clean when tested with a toothpick or butter knife.

Once done, remove the cake from the oven and let it cool for 30 minutes before carefully lifting it from the pan and onto a cooling rack to cool completely.

For the Buttercream:

Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, cinnamon, maple syrup, vanilla, and milk, continuing to mix on medium speed until you reach the desired consistency----smooth and fluffy.

NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).

Using a metal or rubber spatula, top cooled cake with buttercream frosting and evenly spread over the top until fully coated and smooth. Top with toasted chopped pecans, if desired. Wallah!

Slice into medium-sized squares and enjoy!

Bon Appetit!

Other Recipes You'll Love

If this Vegan Banana Oatmeal Sheet Cake appeals to your sweet tooth, try these recipes, too!

• Peppermint Oreo Cheesecake
• Sweet Potato Bundt Cake + Maple Glaze
• Black Widow Red Velvet Cake
• Honey Lavender Sheet Cake
• Easiest Vegan Chocolate Cake

MADE OUR RECIPE(S)?

If you make this Vegan Banana Oatmeal Sheet Cake, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!

Vegan Banana Oatmeal Sheet Cake

January 14, 2022 •

By Shanika

5 from 1 vote

The perfect vegan celebration cake is this moist and tender Vegan Banana Oatmeal Sheet Cake, perfect for all occasions!

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

Serves: 12 servings

Units:

US Customary|Metric

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Ingredients

SHEET CAKE:

• 1 cup organic cake flour  (You can also use all-purpose flour)
• 1 cup organic rolled oats
• 3 Ripe bananas, mashed
• 1 cup organic cane sugar
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground allspice
• ¼ teaspoon ground ginger
• ½ teaspoon sea salt
• 1 teaspoon vanilla extract
• 1 cup Almond milk + 2 Tbsps! (You can use your fave plant-based milk!)
• 1 tablespoon Apple Cider Vinegar
• 4 Tbsps vegan butter, melted 

MAPLE BUTTERCREAM:

• 4-5 cups organic powdered sugar, sifted
• 1 cup vegan butter, softened at room temp.
• ¼ cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1-2 Tbsps Almond milk (You can use your fave plant-based milk!)

OPTIONAL TOPPING:

• 2 cups Toasted chopped pecans

Instructions

TO MAKE BANANA OAT CAKE:

• Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease and line with parchment paper (with two sides hanging out) an 8-inch square pan (for a thicker cake) or a 9 x 13 baking pan.
• In a bowl, whisk together the milk and apple cider vinegar and set aside for 5-10 minutes until everything "activates".
• In a large bowl, whisk together the flour, oats, sugar, baking powder, cinnamon, nutmeg, allspice, and ginger until combined.
• Add in the mashed bananas, milk-ACV mixture, melted butter, vanilla, and mix (using a hand-mixer) until just combined.
• NOTE: If the batter looks extremely thick, add extra milk, 1 tablespoon at a time until it’s somewhat pourable but not runny or thin at all.
• Pour batter evenly into prepared pan, spreading everything around for a perfect evenness.
• Bake for 20-25 minutes, or until the center of the cake comes out clean when tested with a toothpick or butter knife.
• Once done, remove the cake from the oven and let cool for 30 minutes before carefully lifting it from the pan and unto a cooling rack to cool completely.

TO MAKE THE BUTTERCREAM:

• Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, cinnamon, maple syrup, vanilla, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).
• Using a metal or rubber spatula, top cooled cake with buttercream frosting and evenly spread over the top until fully coated and smooth. Top with toasted chopped pecans, if desired. Wallah!
• Slice into medium-sized squares and enjoy!
• Bon Appetit!

Tips & Tricks

• STORAGE: Keep leftover cake tightly wrapped using plastic wrap and refrigerated for up to 5 days. To store frozen (frosted or unfrosted), simply tightly wrap and cover cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
• CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
• FLOUR: If you don’t have cake flour, you can always just use all-purpose flour instead. 
• MAKE AHEAD: You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
• OIL VS. BUTTER: Instead of vegan butter, you can also use Vegetable or Coconut oil, if preferred.
• GF OPTION: If you want to make this cake Gluten-Free, you can simply substitute flours with Bob's Red Mill's 1-to-1 Baking Flour and ensure that the Rolled oats are GF-certified. Just add an additional ¾ cup or so if needed; To use other GF flours such as coconut, almond, etc. just be sure to add 1 teaspoon of Xanthan gum. 

Nutrition

Calories: 420kcal | Carbohydrates: 79g | Protein: 4g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 3g | Sodium: 379mg | Potassium: 136mg | Fiber: 3g | Sugar: 22g | Vitamin A: 13IU | Vitamin C: 0.3mg | Calcium: 119mg | Iron: 1mg

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Vegan Banana Oatmeal Sheet Cake.

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