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Vegan Banana Walnut Cake Mattie

Written by Mattie    
 
5.0 (4)
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This Vegan Banana Walnut Cake recipe is a staple birthday cake in my family. Nutmeg, walnuts, and a touch of vanilla extract really brings out the banana. It pairs perfectly with Chocolate Frosting or Ganache.

Vegan Banana Walnut Cake Recipe

½ cup + 2 Tablespoons non-dairy milk
1 teaspoon apple cider vinegar

2 Tablespoons vegetable oil
½ cup banana purée (about 1 ½ – 2 bananas)

½ cup + 2 Tablespoons sugar
2 teaspoons vanilla extract
½ teaspoon salt
¼ teaspoon nutmeg

1 ¼ cup all-purpose flour
1 ½ teaspoons non-aluminum baking powder
½ teaspoon baking soda

¼ cup chopped walnuts (optional)

1) Curdle the non-dairy milk

Preheat your oven to 350F (177C). In a small bowl, add the non-dairy milk, apple cider vinegar and whisk together. Set aside for at least 5 minutes so the non-dairy milk curdles.

2) Whisk together the flavor building ingredients

In a large bowl, whisk together vegetable oil, banana purée, sugar, vanilla extract, salt and nutmeg.

3) Whisk together the dry ingredients

In a separate large bowl, whisk together the all-purpose flour, baking powder and baking soda.

4) Mix the batter

Whisk the non-dairy milk mixture into the bowl containing the wet ingredients. Then mix the wet ingredients into the bowl containing the dry ingredients.  

5) Add the walnuts

Stir in the walnuts if using.

6) Bake the vegan cake to perfection

Pour the mixture into a lightly oiled 8 inch round cake pan and bake for about 25 minutes or until an inserted toothpick comes out clean. Store the cake in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. This recipe makes 1, 8 inch round Vegan Banana Walnut Cake.


Get a price on the 8 Inch Round Cake Pan I Recommend at Amazon.



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Average user rating from: 4 user(s)

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5.0  (4)
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I've now made this cake 5 times, and every time it has been a big hit with people!
Every time I made it, I also added just a thin layer of homemade vanilla frosting to the top.
The last time I made it, I used all purpose gluten free flour and a bit of xanthan gum. It was a little more dense, but still equally delicious.

Thanks!
Rating 
 
5.0
ixb9142 Reviewed by ixb9142 February 24, 2014
Top 500 Reviewer  -   View all my reviews (1)

So delicious!

I've now made this cake 5 times, and every time it has been a big hit with people!
Every time I made it, I also added just a thin layer of homemade vanilla frosting to the top.
The last time I made it, I used all purpose gluten free flour and a bit of xanthan gum. It was a little more dense, but still equally delicious.

Thanks!

Owner's reply

I'm so happy this cake works so well for you ixb9142! Good to know that it works with gluten-free flour blends too. Thanks for sharing!

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Hello,

Could you please tell me if the by 1/2 cup plus two tablespoons of milk you mean 1/2cup of water plus two tablespoon of non diary powder milk. Sorry if I sound stupid but I would really like to try the recipe :)
Reviewed by Lucy January 18, 2014

Hello,

Could you please tell me if the by 1/2 cup plus two tablespoons of milk you mean 1/2cup of water plus two tablespoon of non diary powder milk. Sorry if I sound stupid but I would really like to try the recipe :)

Owner's reply

Hi Lucy! Sorry this measurement is confusing. I really wish there was a clearer way to call for a half cup measured non-dairy milk then an additional 2 Tablespoons of non-dairy milk. I guess I could say 10 Tablespoons but that would require the baker to measure out 10 whole Tablespoons which would be time consuming. I always seem to lose count when measuring out any more than about 4 of something;) Either way, hope this clarifies it for you. Good luck!

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I made a banana cake, which my son was very excited about, then our puppy ate it while the rest of the family was decorating the Christmas tree. I was desperately ISO a cake that used two bananas and whipped this up in no time flat - only to find that it is definitely better than the other one would have been anyway! The crumb is very tender but it is sturdy and the edges have a great texture too. Admittedly, I added chocolate chips. Good thing for my dog that the first cake was chocolate free! We are definitely not giving her the chance to get this one!! Really great recipe and many thanks for saving the day!
Rating 
 
5.0
Anothercrane Reviewed by Anothercrane December 04, 2013
Top 500 Reviewer  -   View all my reviews (1)

Fantastic!!!

I made a banana cake, which my son was very excited about, then our puppy ate it while the rest of the family was decorating the Christmas tree. I was desperately ISO a cake that used two bananas and whipped this up in no time flat - only to find that it is definitely better than the other one would have been anyway! The crumb is very tender but it is sturdy and the edges have a great texture too. Admittedly, I added chocolate chips. Good thing for my dog that the first cake was chocolate free! We are definitely not giving her the chance to get this one!! Really great recipe and many thanks for saving the day!

Owner's reply

So glad you liked the cake Anothercrane! I think dogs must have a sixth sense when it comes to knowing when to snake a treat behind our backs;)

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Thank you so much for this recipe! The cake was super easy to make and it was really delicious! My 20 month old daughter loved it too!! I think we will use it for her 2nd birthday in January too!! Thanks again
Rating 
 
5.0
Avril Reviewed by Avril October 16, 2013
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Yum!

Thank you so much for this recipe! The cake was super easy to make and it was really delicious! My 20 month old daughter loved it too!! I think we will use it for her 2nd birthday in January too!! Thanks again

Owner's reply

So happy the banana walnut cake worked well for you Avril! Thanks for sharing!

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I am very new to veganism and this is the very first recipe I've used which doesn't contain dairy and it's great! I was worried that without eggs a cake just wouldn't be a cake, but it works and is delicious! I baked it for an extra ten minutes (35 min in total) as it wasn't done and it came out perfect. I frosted it with chocolate ganache made from 250ml coconut cream, 1x tbsp caster sugar, 1x tbsp cocoa powder, 1x tsp vanilla extract and 200g dark chocolate - melted together in a bain marie. This made enough to ice two cakes so I have frozen half the mixture for next time.
Rating 
 
5.0
Victoria Sponge Reviewed by Victoria Sponge April 29, 2013
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Great first vegan cake - Highly recommended

I am very new to veganism and this is the very first recipe I've used which doesn't contain dairy and it's great! I was worried that without eggs a cake just wouldn't be a cake, but it works and is delicious! I baked it for an extra ten minutes (35 min in total) as it wasn't done and it came out perfect. I frosted it with chocolate ganache made from 250ml coconut cream, 1x tbsp caster sugar, 1x tbsp cocoa powder, 1x tsp vanilla extract and 200g dark chocolate - melted together in a bain marie. This made enough to ice two cakes so I have frozen half the mixture for next time.

Owner's reply

So glad the banana walnut cake worked out for you Victoria! Thanks for the information on the ganache and for submitting the pictures!

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