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fluffy banana cake with cookie crumbs on frosting

One Bowl Easy Vegan Banana Snack Cake with Peanut Butter Frosting (No Eggs! Gluten Free!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 11 reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


This soft and fluffy banana cake is so moist and rich with flavor, and is made in just one bowl! No eggs, no dairy, and easily gluten free, this easy banana cake is topped with a creamy dairy free peanut butter cream cheese frosting.



Vegan Gluten-Free Banana Cake:

  • 3 cups (375) g all purpose flour or gluten free 1:1 baking flour*
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp sea salt
  • 1/2 cup (113 g) unsalted vegan butter, melted and cooled to room temperature
  • 3/4 cup (150 g) brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1 1/2 tbsp dairy free yogurt, room temperature
  • 1 1/2 tbsp vanilla extract
  • 2 large bananas, mashed
  • 1 cup (240 mL) vegan buttermilk, room temperature 
  • 1 batch of Vegan Peanut Butter Frosting


  1. Prep: Preheat the oven to 350F. Line a 9×9″ or 8×13″ baking pan with parchment paper greased lightly with oil.
  2. Make the batter: In a large mixing bowl, whisk together the vegan butter, mashed banana, brown sugar, sugar, dairy free yogurt, and vanilla extract. Add in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt, along with the vegan buttermilk, and whisk until just combined. 
  3. Bake: Pour the banana cake batter into the prepared baking pan, and bake. For 9×9″, you’ll bake for 35-40 minutes, for 8×13″, you’ll bake the cake for 28-30 minutes. 
  4. Cool: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer the cake to a cooling rack to cool completely before making the frosting. 
  5. Make the peanut butter cream cheese frosting: In a large mixing bowl or stand mixer, cream together the vegan cream cheese, vegan butter, and peanut butter. Add in the powdered sugar in 1 cup increments, using 1 tbsp of dairy free milk at a time to help achieve a super fluffy and creamy texture.
  6. Frost the cake: Spread the peanut butter cream cheese frosting onto the cooled gluten-free banana cake. Sprinkle with extra peanuts and banana coins. Slice and serve!


Gluten-free flour options: I love using King Arthur Measure for Measure flour, which is very similar in weight to all purpose flour. If you’re using Bob’s Red Mill 1:1 baking flour, you’ll need to use 490 g. If you’d like to use just oat flour, you can use 440 g or 4 1/2 cups gluten-free oat flour.

Not gluten-free? You can swap in all purpose flour easily.

Sugar: You can also use maple syrup instead of coconut sugar or granulated sugar. Use 1 cup (240 mL) maple syrup.

Oil-free peanut butter frosting: replace the vegan butter and vegan cream cheese with 1 cup vegan Greek-style yogurt. You can also swap in maple syrup here for the powdered sugar as well.


  • Serving Size: 1 square
  • Calories: 282
  • Sugar: 22.5 g
  • Sodium: 259.5 mg
  • Fat: 8.8 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 46.4 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 0 mg