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Vegan Banana Cake + Maple Buttercream
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5 from 6 votes

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.
Course Dessert
Keyword baked, banana, banana bread, brown butter, cake, cinnamon, classic, dairy-free, dessert, easy, fall recipe, fluffy, healthy, holidays, indulge, recipe, southern, spices, sweet, traditional, walnuts
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea



  • 3 cups Cake flour
  • 3 Ripe bananas, mashed
  • 1 1/2 cups organic cane sugar
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/4 tsp ground ginger
  • 1 tsp sea salt
  • 1 tsp vanilla extract
  • 1 1/2 cups Almond milk (You can use your fave plant-based milk!)
  • 1 Tbsp Apple Cider Vinegar
  • 1/2 cup vegan butter, melted (See Notes!)


  • 4-5 cups organic powdered sugar, sifted
  • 1 cup vegan butter, softened at room temp.
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1-2 Tbsps Almond milk


  • Caramelized bananas (See Notes!)
  • Toasted chopped walnuts



  • 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 Tbsp 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.


  • 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 Tbsp at a time if too thick) or powdered sugar (for more thickness).


  • 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!
  • Bon Appetit!


  • 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 3/4 cup or so if needed; To use other GF flours such as coconut, almond, etc. just be sure to add 1 tsp 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 1/2 tsp of vanilla and gently stir in. Let bubble for 20-30 seconds before removing everything from heat. Let fully cool before topping on cake.
  • 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.