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sliced banana sheet cake on a round cutting board

Vegan Banana Cake with Peanut Butter Chocolate Frosting

  • Author: Jenna Barnard
  • Total Time: 55 minute + 1 hour chilling
  • Yield: 9 slices


This vegan banana cake is super moist and topped with a fudgy peanut butter chocolate frosting. It can also be made gluten free!


Vegan Banana Cake

  • 1 cup (135g) gluten free baking flour with xanthan gum (or regular flour)
  • 1 cup (85g) oat flour *see notes
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/3 cup (80g) aquafaba (liquid from a can of chickpeas)
  • 1/8 tsp cream of tartar
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) vegan butter, melted
  • 3/4 cup (220g) finely mashed banana (about 2 medium bananas, measured)
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) plant milk

Peanut Butter Chocolate Frosting

  • 6 tbsp (80g) vegan butter, room temp
  • 1/2 cup (130g) creamy peanut butter like Jif or Skippy
  • 3/4 cup (95g) powdered sugar
  • 1/4 cup (20g) unsweetened cocoa powder
  • 23 tbsp plant milk


Vegan Banana Cake

  1. Preheat the oven to 350F and grease and line an 8×8 pan with parchment paper. Allow some of the paper to hang over the edges so you can lift the cake out later.
  2. Whisk together the flour, oat flour, baking powder, baking soda, salt, cinnamon, and ginger and set aside.
  3. In a large measuring glass (or something that you can easily pour from) mix together the mashed banana (measured to 3/4 cup), melted butter, vanilla, and milk. Set aside.
  4. To a large bowl, add the aquafaba and cream of tartar. Using an electric mixer (hand mixers work best here), whip the aquafaba on high speed until light and fluffy and resembles whipped egg whites. See picture in post for reference. It should take 5-8 minutes of whipping, so keep going until you reach soft airy peaks.
  5. Once you’ve reached that consistency, continue mixing on high speed and slowly pour in the sugar. It should turn glossy and frothy.
  6. Turn the speed down to medium and slowly pour in the banana mixture, still continuing to mix.
  7. Now turn the speed down a notch and mix in all of the dry ingredients. The batter should be somewhat thin. 
  8. Pour the batter into the pan and bake for 35-40 minutes or until the edges are golden brown and a toothpick comes out clean.
  9. Allow the cake to cool at room temperature for 2o minutes then chill uncovered for about 45 minutes, or until it has completely cooled.
  10. While the cake chills, make the frosting.

Peanut Butter Chocolate Frosting

  1. Using an electric mixer, mix together the butter and peanut butter until smooth and glossy.
  2. Mix in the powdered sugar until well combined, then mix in the cocoa powder.
  3. Add the milk one tablespoon at a time until you reach a smooth and spreadable consistency.
  4. Once the cake has cooled, lift it out of the pan (or leave it in for easy storage), and plop all of the frosting right in the center of a cake. Use a spoon or offset spatula to spread it out towards the edges in swooping motions. This is how you achieve those creamy swirls on top.
  5. Now slice and enjoy! Store any leftovers in a container in the refrigerator.


OATS – Use certified gluten free oats if making this gluten free. You can also make your own oat flour by blending oats in a food processor.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes

Keywords: vegan banana cake, banana cake, gluten free banana cake, vegan cake

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