Vegan Blueberry Banana Cake is a light, fluffy cake that is perfect for any celebration!
I recently had a plethora of over ripe bananas. I wanted to make something other than banana bread. As much as I love banana bread, I wanted to make something a little different.
I began brainstorming different recipe ideas. When I looked in the fridge, I saw a container of fresh blueberries.
I thought why not make a blueberry banana cake. It had been awhile since I baked a cake and baking a cake sounded like a great use of the overripe bananas.
This blueberry banana cake is really easy to make. The cake batter is fairly simple. No weird ingredients needed. Just your basic cake baking essentials.
I absolutely love the combination of blueberries and banana. The two fruits compliment each other so well. Both the blueberries and banana really shine in this cake!
The banana flavor really comes through in this cake. I hate when you are having a piece of banana bread or cake and you can’t taste the banana flavor. That’s not the case with this Vegan Blueberry Banana Cake! You just want to make sure that the bananas are really overripe. This will ensure a strong banana flavor in the cake.
After the cakes are done baking, they need to cool before adding the frosting.
The frosting is super easy to make and you only need powdered sugar and your favorite plant-milk.
For garnish, I like to add a few fresh blueberries to the top of the cake.
This Vegan Blueberry Banana Cake is perfect if you find yourself with a few ripe bananas. I think that cake would also be perfect for any springtime celebration!
- 1 Cup Mashed Ripe Bananas, about 2 large or 3 medium bananas
- 1 Cup Canned Coconut Milk, mixed well
- 1/2 Cup Avocado Oil
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Vanilla Extract
- 2 Cups All Purpose Flour
- 1 Cup Cane Sugar
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Cinnamon
- 1 Tsp Salt
- 1 1/2 Cups Blueberries
For the frosting
- 1 Cup Vegetable Shortening
- 3 Cups Powdered Sugar
- 3 to 5 Tablespoons Non-Dairy Milk
- Preheat the oven to 350 °F. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, whisk together the mashed bananas, coconut milk, oil, vinegar, and vanilla.
- In a medium mixing bowl, whisk together four, sugar, baking powder, baking soda, cinnamon and salt.
- In batches, add the dry ingredients to the wet; mixing just until combined. Be careful not to overmix.
- Fold in the blueberries.
- Fill each prepared cake pan evenly with batter. Bake for 32 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. I like to rotate the cakes halfway through baking.
- Let the cakes cool completely before frosting.
- Using a stand or hand mixer, beat shortening until smooth. With the mixer running on low, add powdered sugar, and 1 tablespoon of milk at a time, until frosting reaches a spreadable consistency. Increase the speed to high and beat for 2 more minutes until light and fluffy.
- Once the cakes are completely cooled, run a knife around the inside edge of each cake pan to loosen, and gently remove the cake. Peel off the parchment paper.
- Place one cake on a serving plate. Spread a good amount of frosting on top of the cake. Place the second cake on top of the first and spread a generous layer of frosting on top. Garnish with fresh blueberries.