This vegan cinnamon spice banana cake is a perfectly spiced, moist, and not-too-sweet treat that embodies the cozy flavors of fall. The cake is made in one bowl, making it quick and easy to whip up, and it’s topped with a luscious dairy-free whipped cream frosting. With the option to serve it with melty Biscoff spread and crumbled biscuits, this cake is an irresistible autumn dessert that’s sure to become a favorite. Whether you’re vegan or just looking for a delicious, spiced cake, this banana sponge is perfect for any occasion.
Why You’ll Love This Recipe: You’ll love this cake for its warm, comforting blend of cinnamon, nutmeg, and banana, which come together in a moist and flavorful sponge. The cake is naturally sweetened with brown sugar and banana, making it perfectly balanced and not overly sweet. It’s easy to make in one bowl, so there’s minimal cleanup. The dairy-free frosting is creamy and light, adding the perfect finishing touch to this autumnal cake.
Perfect Occasion: This cinnamon banana cake is ideal for fall gatherings, cozy weekends at home, or as a festive dessert for holidays like Thanksgiving. Its warm spices and moist texture make it the perfect accompaniment to a cup of tea or coffee, and it’s a great option for sharing with friends and family. You can even enjoy it as a snack or breakfast treat!
Decoration Tips: For an extra-special presentation, drizzle warm Biscoff spread over the frosted cake and sprinkle crumbled Biscoff biscuits on top. You can also dust a little cinnamon or powdered sugar for a classic look. Serve the cake in squares for a rustic, homestyle feel, or cut it into slices and garnish with fresh banana slices for a beautiful finish.
Ingredients for the Cake:
- 220g mashed banana (about 2.5 bananas)
- 90g light brown sugar
- 50g cane or coconut sugar
- 80g olive oil or neutral oil
- 65g apple sauce (or substitute mashed banana)
- 1 tsp vanilla extract
- 3 tbsp almond butter or any runny nut butter
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- <1/8 tsp ginger powder
- 180g plain flour
- 1/2 rounded tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
Ingredients for the Frosting:
- 110ml dairy-free whippable cream
- 100g vegan cream cheese
- 1 tsp vanilla extract
- 50g icing sugar (to taste)
Instructions:
- Preheat the Oven:
- Preheat your oven to 160°C (fan) or 180°C (conventional). Line an 8-inch square brownie tin with baking paper.
- Make the Cake Batter:
- In a large bowl, mash the bananas until smooth. Add the light brown sugar, cane/coconut sugar, oil, nut butter, vanilla extract, salt, and apple sauce. Whisk together until well combined.
- Sift the flour, cinnamon, nutmeg, ginger powder, baking soda, and baking powder into the banana mixture. Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.
- Bake the Cake:
- Pour the batter into the lined tin and smooth the top. Bake for about 28 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
- Let the cake cool in the tin for a few minutes, then transfer it to a wire rack to cool completely.
- Make the Frosting:
- Using an electric whisk, whip the dairy-free cream to stiff peaks. Add in the vanilla extract and vegan cream cheese, and whisk until smooth. Gradually sift in the icing sugar, adjusting the sweetness to your taste. Place the frosting in the refrigerator to chill while the cake cools.
- Frost and Serve:
- Once the cake has cooled, spread the frosting evenly over the top. For extra indulgence, drizzle with warmed Biscoff spread and sprinkle crumbled biscuits on top (optional).
Enjoy your perfectly spiced vegan cinnamon banana cake, perfect for any autumn occasion!
