Description
This soft and tender moist vegan banana pudding cake has pools of vanilla pudding and layers of fresh banana and crushed vanilla wafer cookies. Basically banana pudding in cake form, and you don’t need any eggs nor dairy!
Ingredients
Scale
Vegan 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
Vegan Vanilla Pudding:
- 2 cups (480 mL) coconut milk
- 1 cup (240 mL) oat milk or soy milk
- 1 1/2 cups (300 g) granulated sugar
- 7 tbsp (70 g) cornstarch
- 1/4 tsp sea salt
- 5 tbsp (70 g) vegan butter, room temperature
- 1 tbsp vanilla extract + 1 tsp vanilla bean paste
Vegan Vanilla Pudding Buttercream:
- 1/2 batch vegan buttercream frosting
- 1/3 reserved vegan vanilla pudding
- 2–3 ripe large bananas
- 1/2 cup crushed vegan vanilla wafer cookies
Instructions
- Prep: Preheat the oven to 350F. Line a 8×13″ baking pan with parchment paper greased lightly with oil.
- 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.
- Bake: Pour the banana cake batter into the prepared baking pan, and bake for 30-35 minutes, or until a toothpick comes out clean. Remove the cake from the oven and set aside to cool.
- While the cake is cooling, make the pudding: In a medium saucepan and NOT on heat, whisk together the coconut milk, oat milk, sugar, cornstarch, and sea salt vigorously until the cornstarch is dissolved. Then bring the mixture to medium heat, and continue stirring until it thickens, about 5-7 minutes. Once thickened, remove from heat, and stir in the vegan butter and vanilla extract (and paste) until melted. Set aside to cool while you return to the cake.
- Poke the cake: Remove the cake from the cake pan and onto a cooling rack (or for ease of serving, keep the cake in the pan). Using a cupcake corer or a butterknife, poke a few holes all over the top of the cake.
- Spread the pudding: Take about 1/3 of the pudding, and spread it over the top of the cake. Add banana slices on top followed by crushed cookie (save some for topping). Then spread another 1/3 of the pudding on top. Set aside to cool (you can cover with a piece of tinfoil to protect it).
- Make the frosting: Once the cake is cooled and set, and the pudding is room temperature, make the buttercream according to instructions in the linked post. Add in the remaining 1/3 of the pudding and whisk together until creamed.
- Frost the cake: Spoon the frosting on top, and top with remaining bananas and crushed cookie. Slice and serve!
- Storage: Store any leftovers in an airtight container and in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
Gluten free: Swap in King Arthur measure-for-measure gluten free flour for the cake, and use gluten free vegan vanilla wafers for the cookies.
Corn-free: Swap in arrowroot starch.