Vegan Banana Cake & Cookie Butter Frosting Recipe

I can’t get over how soft and moist this vegan banana snacking cake turns out, especially with that dreamy cookie butter frosting on top. Eggless, dairy-free, and dangerously easy to crave, it’s the kind of treat that disappears fast.

I’m fully obsessed with this vegan banana cake because it tastes like a snack cake that knows exactly what it’s doing. Soft, moist, packed with mashed ripe bananas, and not even slightly boring.

Then the cookie butter frosting comes in thick, creamy, and dangerously spoonable, and suddenly I’m cutting “just one more” square every time I walk past the pan. And yes, it’s eggless and dairy-free, but that is not the headline for me.

The headline is flavor. Big banana energy, sweet spiced cookie butter, tender crumb.

No fuss. No drama.

Just the kind of cake I keep thinking about.

Ingredients

• All purpose flour keeps the cake soft, sturdy, and easy to slice.
• Baking powder and soda give it lift, so it’s not dense.
• Sea salt makes the banana and frosting taste way more alive.
• Cinnamon adds cozy warmth, like banana bread’s cooler cousin.
• Granulated sugar brings sweetness and that tender, bakery-style crumb.
• Brown sugar adds a little caramel vibe and extra moisture.
• Neutral oil keeps it soft for days, which you’ll appreciate later.
• Vanilla rounds everything out and makes it smell amazing.
• Apple cider vinegar helps the cake rise without tasting tangy.
• Non dairy milk keeps the batter smooth and totally vegan.
• Mashed ripe bananas bring moisture, sweetness, and real banana flavor.
• Vegan butter makes the frosting creamy, fluffy, and spreadable.
• Cookie butter is the big star, sweet, spiced, and dangerously good.
• Powdered sugar thickens the frosting and makes it sweet enough.
• Plus, a pinch of salt keeps the frosting from tasting flat.

Ingredient Quantities

• For the cake:
  • 2 cups (250 g) all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) packed light brown sugar
  • 1/3 cup (80 ml) neutral oil (canola or sunflower)
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1/2 cup (120 ml) unsweetened non dairy milk (soy, almond, or oat)
  • 1 1/2 cups mashed ripe bananas (about 3 medium)

• For the cookie butter frosting:
  • 1/2 cup (113 g) vegan butter, softened
  • 1 cup (250 g) cookie butter (such as Biscoff)
  • 2 to 3 cups (240 to 360 g) powdered sugar, sifted, to taste and consistency
  • 1 to 2 tablespoons non dairy milk, as needed to thin
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt

How to Make this

1. Preheat oven to 350°F (175°C). Grease and line an 8×8 inch or 9-inch round cake pan with parchment.

2. In a large bowl whisk together 2 cups (250 g) all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1 teaspoon ground cinnamon.

3. In a separate bowl whisk 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) packed light brown sugar, 1/3 cup (80 ml) neutral oil, 1 teaspoon vanilla extract, and 1 tablespoon apple cider vinegar until combined.

4. Stir 1/2 cup (120 ml) unsweetened non dairy milk into the wet mixture, then fold in 1 1/2 cups mashed ripe bananas (about 3 medium) until evenly distributed.

5. Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix.

6. Transfer batter to the prepared pan, smooth the top, and bake for 30 to 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

7. Cool the cake in the pan on a wire rack for 10 minutes, then remove from pan and cool completely before frosting.

8. For the frosting, beat 1/2 cup (113 g) softened vegan butter with 1 cup (250 g) cookie butter until smooth. Add 1 teaspoon vanilla extract and a pinch of fine sea salt.

9. Gradually add 2 to 3 cups (240 to 360 g) sifted powdered sugar to reach desired sweetness and stiffness, adding 1 to 2 tablespoons non dairy milk as needed to thin to a spreadable consistency.

10. Spread the cookie butter frosting over the cooled cake, slice, and serve. Store leftovers chilled in an airtight container.

Equipment Needed

1. Oven
2. 8×8 inch square or 9 inch round cake pan
3. Parchment paper and cooking spray or oil for greasing
4. Large mixing bowls (at least two)
5. Whisk
6. Rubber or silicone spatula for folding and smoothing
7. Measuring cups and spoons and kitchen scale for grams
8. Electric hand mixer or stand mixer for frosting
9. Wire cooling rack
10. Fine mesh sieve or sifter and a toothpick for doneness checks

FAQ

Vegan Banana Cake & Cookie Butter Frosting Recipe Substitutions and Variations

• All purpose flour
  • Whole wheat pastry flour for a nuttier flavor; use 100% but expect a slightly denser crumb.
  • Gluten free blend (1:1, that includes xanthan gum) for a gluten free cake; keep same weight.
• Neutral oil (canola or sunflower)
  • Melted coconut oil for a subtle coconut note; use same volume and ensure it is liquid when mixing.
  • Light olive oil for mild fruitiness; use same volume.
• Unsweetened non dairy milk (soy, almond, or oat)
  • Canned full fat coconut milk diluted 1:1 with water for richness; substitute by volume.
  • Water plus 1 teaspoon apple cider vinegar to mimic buttermilk acidity; use same volume of liquid.
• Cookie butter (such as Biscoff) in the frosting
  • Smooth almond or cashew butter for a similar creamy texture; reduce added powdered sugar slightly if butter is sweet.
  • Sunflower seed butter for a nut free option; use same volume and taste for sweetness before adding more powdered sugar.

Pro Tips

1. Use very ripe bananas with lots of brown spots for maximum sweetness and banana flavor; if they are underripe, roast them at 400°F for 15 to 20 minutes until soft and caramelized, then mash.
2. When combining wet and dry ingredients, fold gently until you no longer see streaks of flour. Overmixing will make the crumb dense, so stop as soon as the batter looks uniform with a few small lumps.
3. Chill the frosting for 10 to 15 minutes if it feels too soft, then whip it briefly to restore fluffiness before spreading. If it ends up too thick, add non dairy milk a teaspoon at a time until spreadable.
4. After frosting, press a piece of parchment lightly against the top and refrigerate for 20 to 30 minutes to set the surface before slicing; this gives cleaner slices and helps the frosting stay neat during storage.