Vegan Cinnamon Spice Banana Cake
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Recipe Intro From eatsbyellaa
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ingredients
For the Cinnamon Spice Banana Cake
- 1 cup (from about 2 ½ medium bananas) mashed bananas
- 1/2 cup light brown sugar
- 1/4 cup cane sugar (or coconut sugar)
- 1/3 cup olive oil (or neutral oil)
- 1/4 cup unsweetened applesauce (or sub with more mashed banana)
- 1 teaspoon vanilla extract
- 3 tablespoons almond butter (or any runny nut butter)
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 1/2 cups all-purpose flour
- 1/2 heaping teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of fine sea salt
- Biscoff spread (optional), warmed for serving
- Biscoff biscuits (optional), crushed for topping
ingredients
For the Dairy-Free Whipped Frosting:
- 1/2 cup dairy-free heavy cream
- 1/2 cup vegan cream cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon powdered sugar, adjusted to taste
Method
To make the spiced banana cake:
Step 1
Preheat the oven to 325°F. Line an 8-inch square brownie tin with parchment paper.
Step 2
In a large mixing bowl, mash the bananas. Whisk in the brown sugar, cane/coconut sugar, oil, nut butter, vanilla, salt, and applesauce until well combined.
Step 3
Sift in the flour, cinnamon, nutmeg, ginger, baking soda, and baking powder. Gently fold the mixture until just combined. Avoid overmixing.
Step 4
Pour the batter into the prepared tin and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
To make the whipped frosting:
Step 1
Using an electric mixer, whip the dairy-free heavy cream until stiff peaks form. Add in the vanilla extract and vegan cream cheese, then slowly sift in the powdered sugar until smooth and fluffy. Refrigerate until ready to use.
Step 2
Once the cake has cooled, frost the top and, serve with a drizzle of warm Biscoff spread and crumbled Biscoff biscuits if desired.