Go Back
+ servings

Vegan Banana Snacking Cake

Vegan Banana Snacking Cake is made with almond flour and is so easy to put together! A great way to use up those super ripe bananas. You don’t even miss the eggs and dairy. The perfect cake to enjoy for breakfast or with a cozy cup of tea.
Prep Time10 mins
Cook Time35 mins
Course: Breakfast
Cuisine: American
Keyword: almond flour, banana, vegan
Servings: 1 9x9-inch cake
Author: Savoring Italy


  • CAKE
  • 2 cups mashed ripe bananas about 4 small bananas
  • 1/4 cup use a 1/4 cup more sugar if you like your cake sweeter (make sure it's a vegan sugar to make sure it's totally vegan)
  • 1/4 cup brown sugar (make sure it's a vegan brown sugar to be totally vegan)
  • 1 cup coconut oil melted (or any mild flavored oil)
  • 1 cup coconut milk or almond milk or your favorite nut milk, almond works great
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups almond flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 Tablespoon turbinado sugar (make sure it's vegan)
  • 1 teaspoon ground cinnamon


  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch pan (or 12 muffin cups.)
  • Mash the bananas in a bowl.
  • Mix sugars, oil and coconut milk and stir into the bananas.
  • In a separate bowl, whisk together the flour, salt, cinnamon, baking powder and soda.
  • Add the dry ingredients to the banana mixture; mix until just combined.
  • Fill cake pan (or muffin cups) with batter. Sprinkle cinnamon sugar on top.
  • Bake in the preheated oven for 30-35 minutes, or until a tester inserted in the middle comes out clean.
  • Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.