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Vegan Banana Cake with Cookie Butter Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 69 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 32 minutes
  • Total Time: 57 minutes
  • Yield: 9 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Description

This vegan banana cake with cookie butter frosting is a moist and flavorful treat, combining ripe bananas and warm spices with a creamy, fluffy vegan buttercream spiked with cookie butter. Perfect for a plant-based dessert that everyone will love.

Ingredients

Units Scale

Banana Cake

  • 2 small bananas, mashed (about 1 cup)
  • 1/2 cup sugar
  • 1/2 cup oat milk (or any plant-based milk)
  • 1/4 cup oil (I used olive oil)
  • 2 Tablespoons brown sugar
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon ground flaxseed (NOT a flax egg)
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1 1/2 cups pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking soda

Cookie Butter Frosting

  • 1/2 cup vegan butter
  • 1/4 cup cookie butter
  • 2 Tablespoons coconut cream (optional, for an extra fluffy frosting)
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1 cup powdered sugar (use more or less to adjust sweetness)

Instructions

  1. Preheat the oven: Preheat the oven to 350F and line an 8*8 inch square pan with parchment paper or grease the pan lightly. Set aside for later.
  2. Make the banana cake batter:
  3. Mash bananas: Add the bananas to a large mixing bowl and mash together until smooth. It’s okay if some small chunks remain!
  4. Add wet ingredients: Then, add the remaining wet ingredients to the bowl including the sugar, oat milk, oil, brown sugar, apple cider vinegar, ground flaxseed, and vanilla bean paste. Whisk together until well mixed.
  5. Add dry ingredients: Then, add in the dry ingredients starting with the pastry flour and then adding the baking powder, salt, cinnamon, and baking soda on top. Mix into a thick batter. I recommend starting with a whisk and then switching to a spatula so the batter does not get overmixed.
  6. Bake the cake:
  7. Pour and bake: Pour the batter into the pan and add to the oven. Bake for 30-32 minutes or until cooked through.
  8. Cool cake: Once cooked through, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully move to a wire rack to finish cooling completely before frosting.
  9. Make the cookie butter frosting & frost the cake:
  10. Whip butter: Once the cake has cooled completely, make the Biscoff buttercream. Add the butter to a bowl and use a standing mixer or electric mixer to whip for a minute or two until fluffy.
  11. Add remaining frosting ingredients: Next, add in the cookie butter, coconut cream, and vanilla bean paste and whip with the butter for another minute or two until mixed together.
  12. Add powdered sugar: Gradually mix in the powdered sugar until incorporated. Once all the powdered sugar has been mixed in, I recommend whipping the frosting for a few minutes longer to make it extra fluffy!
  13. Frost the cake: Use a cookie scoop to add the frosting to the banana cake and then spread it out with a cake spatula.
  14. Serve: Enjoy the cake as is or top it with crushed Biscoff cookie crumbles and banana slices. Then, cut into 9 slices, serve, & enjoy!

Notes

  • For an extra fluffy frosting, add coconut cream to the frosting mixture.
  • Do not overmix the cake batter to keep the texture tender.
  • Allow the cake to cool completely before frosting to prevent melting.

Find it online: https://yumrecipesfood.com/vegan-banana-cake-with-cookie-butter-frosting-recipe/