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There's nothing like a slice of Vegan Banana Cake when craving a sweet treat hits. Banana cake is a classic dessert that is super easy to make. But, more importantly, it is loaded with bananas. We also added a bit of cinnamon and cardamom to enhance the vegan banana cake's flavor.
But why have a slice when you can have a mini vegan banana cake? Instead of using the standard cake or bundt pan, we baked this banana cake in a mini bundt cake. The mini bundt cake pan creates the most beautiful design. The bundt pan also eliminates the need to frost the cake. A light dusting of powdered sugar will suffice, but it is optional.
- 1 tablespoon Ground Flaxseed Meal
- 3 tablespoons Water
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/4 teaspoon Cardamom
- 1/2 teaspoon Sea Salt
- 1/3 cup Granulated Sugar
- 1/3 cup Melted Vegan Butter
- 1 cup Coconut Milk
- 1 teaspoon Lemon Juice
- 2 Ripe Bananas, mashed
- 1 tablespoon Vanilla Extract
- 2 tablespoons Powdered Sugar
Whisk all-purpose flour, baking powder, baking soda, cinnamon, cardamom, and sea salt in a medium bowl.
Whisk the granulated sugar, melted vegan butter, coconut milk, lemon juice, bananas, vanilla extract, and flaxseed mixture in a large bowl.
Add the all-purpose flour spice mixture to the wet ingredients and mix until combined.
Fill the prepared mini bundt pan 3/4 of the way full of banana cake batter.
Smooth the top of the banana cake with the back of a spoon.
Bake the banana cake for 20-24 minutes until golden brown and a toothpick comes out clean.
Let the banana cake cook in the pan for 5-8 minutes, then invert them on a wire rack and let them cool completely.
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