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Delicious vegan banana cake topped with cookie butter frosting on a plate.

Vegan Banana Cake & Cookie Butter Frosting

A soft, moist vegan banana cake made with simple plant-based ingredients and topped with a dreamy cookie butter frosting. It’s the perfect fusion of comforting banana flavor and spiced cookie richness—great for celebrations or cozy afternoons.

  • Total Time: 47 minutes
  • Yield: 1 8x8-inch cake (9 squares) 1x

Ingredients

Scale
    • For the Cake:
    • 2 small ripe bananas, mashed (about 1 cup)
    • 1/2 cup granulated sugar
    • 1/2 cup oat milk (or other plant-based milk)
    • 1/4 cup olive oil (or other neutral oil)
    • 2 tablespoons brown sugar
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon ground flaxseed
    • 1 teaspoon vanilla bean paste or vanilla extract
    • 1 1/2 cups pastry flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon baking soda

 

    • For the Frosting:
    • 1/2 cup vegan butter
    • 1/4 cup cookie butter
    • 2 tablespoons coconut cream (optional, for richness)
    • 1 teaspoon vanilla bean paste or vanilla extract
    • 1 cup powdered sugar

 

  • Optional Toppings:
  • Crushed Biscoff cookies
  • Fresh banana slices

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper or lightly grease it.
  2. Mash the ripe bananas in a large mixing bowl until smooth.
  3. Add sugar, oat milk, oil, brown sugar, apple cider vinegar, ground flaxseed, and vanilla. Whisk until well combined.
  4. Add pastry flour, baking powder, salt, cinnamon, and baking soda. Stir until just combined—don’t overmix.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 30–32 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. While the cake cools, beat vegan butter until fluffy. Add cookie butter, coconut cream (if using), and vanilla. Mix well.
  9. Gradually add powdered sugar and beat until smooth and airy.
  10. Once the cake is fully cooled, spread frosting evenly over the top.
  11. Top with crushed Biscoff cookies and banana slices if desired. Slice and serve.

Notes

  • Make it gluten-free by swapping pastry flour with a 1:1 gluten-free baking blend.
  • Oat milk can be substituted with almond, soy, or coconut milk.
  • Maple syrup or agave can replace sugar, but adjust the flour slightly to compensate for extra liquid.
  • The cake stores well in the fridge for up to 4 days. Best enjoyed at room temperature.
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 32 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 square (with frosting)
  • Calories: 290
  • Sugar: 21g
  • Sodium: 190mg
  • Fat: 13g
  • Saturated Fat: 4g
  • Unsaturated Fat: undefined
  • Trans Fat: undefined
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: vegan banana cake, cookie butter frosting, plant-based dessert, easy vegan cake, dairy-free banana cake