Riri's RecipesThis vegan banana coffee cake is the absolute best dessert you will make! A very bold statement, but it’s truly so decadent, and made with good-for-you ingredients. It looks really fancy but is quite simple to whip up, and will definitely have you impressing any guest who takes a bite out of this amazing coffee cake.
Ingredients to make this vegan banana coffee cake
For the Cake
- Dairy Free Becel Plant Butter. I love using the salted sticks because it adds such a delicious flavour to the cake. I love that it’s also a 1:1 alternative to dairy butter, making it such a simple swap in any recipe.
- Bananas. I love using very ripe bananas, since it adds more of a natural sweetness to the cake.
- Maple Syrup. To naturally sweeten the coffee cake!
- Almond Milk. You can use any plant milk of choice, either original or sweetened works!
- Vanilla Extract. Just a teaspoon for added flavour.
- Flax Eggs. This is made by combining two tablespoons of flax seeds and six tablespoons of warm water. Let it sit for about 5 minutes and it will turn into your very own vegan flax egg!
- Cinnamon. For some added flavour.
- Salt. Just a pinch!
- All-Purpose Flour. Make sure to use the spoon-and-level method so that your cake comes out extra fluffy!
- Baking Powder & Baking Soda. This helps your cake grow in the oven and become fluffy.
- Chocolate Chips. Because this recipe wouldn’t be complete without some chocolate.
- Chopped Walnuts. Totally optional but I love the added crunch!
For the crumble (optional, but really takes this banana coffee cake up a notch!)
- Brown Sugar. Make sure it’s packed in your measuring cup!
- Dairy Free Becel Plant Butter. The Dairy Free Becel Plant Butter should be softened, so that you can mix it with the dry ingredients and it becomes dry and somewhat sticks together.
- All-Purpose Flour. This will help combine your crumble ingredients together.
- Cinnamon. For added flavour, and because cinnamon makes everything better!
- Rolled Oats. You can also use quick oats! I love using this to add some texture to my crumble.
For the Glaze (if you want to be extra, but I definitely recommend adding the glaze!)
- Powdered Sugar. Because every perfect glaze needs some powdered sugar!
- Vanilla Extract. I love adding this for some extra flavour to the glaze.
- Almond Milk. You’ll only need 1 tbsp so the glaze is smooth and runny!
Tips on making the best banana coffee cake
- Make your crumble first. You can use your hands instead of a fork or spoon to mix, since you can really make sure that the softened butter breaks down into the dry ingredients. It’s normal it will be crumbly but still stick together, this is how it needs to be when you put it over your cake before baking it!
- Mash your bananas on a flat plate. This has been such a game changer for me! I find it so much easier than mashing it in a bowl, as there are less chunks of banana that remain since you have a wider, flat surface to mash it on.
- Use the spoon-and-level method when adding your flour. This has changed the way I bake! Using this method makes any dessert so much more fluffy, and it helps to make sure you aren’t packing too much flour in your recipes so everything is light and airy.
How to store this vegan banana coffee cake
You can place this delicious banana coffee cake in an airtight container and store in the fridge for up to one week.
Craving more?
- If you’re looking for more indulgent dessert recipes, you will fall in love with my Easy Vegan Cinnamon Sugar Donuts! They are so simple to make, all made in one bowl, and take just 35 minutes to come together.
- In the mood for a healthier dessert? My Vegan Protein Oatmeal Cookies will be just what you need! Packed with protein, all made in one bowl and only 15 minutes of prep time!
- My Vegan No Bake Berry Oat Cups are the perfect dessert or snack for anyone who loves a no bake recipe. They’re made with simple ingredients and last in the freezer for up to one month!
Vegan Banana Coffee Cake
This vegan banana coffee cake is the absolute best dessert you will make! A very bold statement, but it's truly so decadent, and made with good-for-you ingredients. It looks really fancy but is quite simple to whip up, and will definitely have you impressing any guest who takes a bite out of this amazing coffee cake.
Ingredients
Banana Coffee Cake
- 1/4 cup melted Dairy Free Becel Plant Butter, Salted Sticks
- 2 whole bananas, mashed (medium-sized)
- 1/3 cup maple syrup
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 2 flax eggs (2 tbsp flax seeds + 6 tbsp warm water)
- 1 tsp cinnamon
- 1 pinch salt
- 1 3/4 cups all-purpose flour (spoon-and-level method)
- 3 tsp baking powder
- 1 tsp baking soda
- 1 cup chocolate chips
- 1/2 cup chopped walnuts
Crumble Topping
- 1/4 cup brown sugar, packed
- 3 tbsp softened Dairy free Becel Plant Butter, Salted Stcicks
- 1/4 cup all-purpose flour
- Pinch cinnamon
- 1/4 cup + 1 tbsp rolled oats
Glaze
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 tbsp almond milk
Instructions
- Preheat oven to 350ºF.
- Line a 9×9 inch square pan with parchment paper or cooking oil and set aside.
For the crumble topping
- Make your crumble by combining all ingredients in a bowl and mix with your hands or a fork/spoon. The mixture should be crumbly but still be somewhat sticky and hold together. Set aside while making coffee cake.
For the banana coffee cake
- In a small bowl, create your flax eggs by combining 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside for 5 minutes to thicken.
- In a medium-sized bowl, mash your bananas until no chunks remain. Add in the rest of your wet ingredients and whisk until well combined.
- Add in all your dry ingredients except chocolate chips and walnuts and whisk until well incorporated.
- Fold in chocolate chips and chopped walnuts until evenly distributed. Pour the cake batter into your lined pan, top with crumble and bake at 350ºF for one hour, or until a toothpick comes out clean.
For the glaze
- While the cake bakes, make your glaze by whisking together powdered sugar, vanilla extract and almond milk together. The texture should be liquidy and thin.
- Once the cake has cooled, top with the glaze and enjoy!
Notes
How to store: Place in an airtight container in the fridge for up to one week.
**Disclosure: This post is sponsored by Becel. As always, all opinions are my own.**