Vegan Banana Cake + Maple Buttercream
This Vegan Banana Cake + Maple Buttercream is a stunning layer cake with warming fall flavors, sweet mashed banana and a light and airy dairy-free buttercream.
Servings: 8 servings
Calories: 661kcal
Ingredients
BANANA CAKE:
- 3 cups Cake flour
- 3 Ripe bananas, mashed
- 1 ½ cups organic cane sugar
- 2 tsps baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground ginger
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 ½ cups Almond milk (You can use your fave plant-based milk!)
- 1 tablespoon Apple Cider Vinegar
- ½ cup vegan butter, melted (See Notes!)
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
TOPPING:
- Caramelized bananas (See Notes!)
- Toasted chopped walnuts
Instructions
TO MAKE BANANA CAKE:
- Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 8-inch cake pans or THREE 6-inch cake pans.
- 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, sugar, baking powder, baking soda, 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.
- Divide the batter evenly into each of the cake pan and bake for 20-25 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
- Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.
TO MAKE MAPLE 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).
ASSEMBLY:
- Place the first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and add more buttercream atop that layer. Finally, top with final layer and top with remaining buttercream, spreading it over the tops and sides of cake, evenly and thinly.
- Once fully frosted, add small little designs of the buttercream using a piping bag + tip or the cooled caramelized bananas (See Notes for Recipe). Chill for 5 minutes to ensure that buttercream sets.
- When ready to serve, remove from the refrigerator. Slice and enjoy!
Notes
- STORAGE: Keep cake leftovers stored for up to 4 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
- FLOUR: If you don’t have cake flour, you can always just use all-purpose flour entirely instead.
- 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. 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.
- OIL vs. BUTTER: Instead of vegan butter, you can also use Vegetable or Coconut oil, if preferred.
- CARAMELIZED BANANAS: In a saucepan over medium-high heat, add 2 Tbsps of vegan butter and let melt. Add sliced bananas (2 medium bananas) and let cook until browned, about 2-3 minutes. Turn bananas over to opposite side and let cook and brown. Add in 2 Tbsps of maple syrup and ½ teaspoon of vanilla and gently stir in. Let bubble for 20-30 seconds before removing everything from heat. Let fully cool before topping on cake.
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WALNUTS: In a food processor, add walnuts and process until fully broke down into tiny bits. If larger chunks are preferred, feel free to lightly pulse.
Nutrition
Calories: 661kcal | Carbohydrates: 153g | Protein: 6g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 6g | Sodium: 860mg | Potassium: 259mg | Fiber: 3g | Sugar: 49g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 153mg | Iron: 1mg