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vegan banana coffee cake piece on small white plate

Vegan Banana Coffee Cake

Riri's Recipes
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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 9 servings

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 9x9 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. 
Keyword healthy dessert recipes, vegan dessert recipes