Ooooh, a banana cream cheese cake sounds amazing! šš§ Hereās a simple vegan-friendly version you could try, but I can also give a regular one with eggs/dairy if you want. Iāll give a step-by-step recipe for a moist, creamy, dreamy cake.
Vegan Banana Cream Cheese Cake
Ingredients
For the cake:
- 2ā3 ripe bananas, mashed
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup non-dairy milk (almond, oat, or soy)
- 1 tsp vanilla extract
- 1 cup sugar (or coconut sugar)
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon (optional, for flavor)
For the cream cheese frosting (vegan):
- 8 oz vegan cream cheese (softened)
- 1/4 cup vegan butter (softened)
- 1ā1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven:
- 350Ā°F (175Ā°C). Grease a 9-inch round cake pan and line with parchment paper.
- Mix wet ingredients:
- In a bowl, mash the bananas and mix with oil, non-dairy milk, vanilla, and sugar until smooth.
- Mix dry ingredients:
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Combine:
- Slowly fold the dry ingredients into the wet ingredients until just combined. Donāt overmix!
- Bake:
- Pour batter into the prepared pan and bake for 25ā30 minutes (or until a toothpick comes out clean). Let cool completely.
- Make frosting:
- Beat the vegan cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla until creamy.
- Assemble:
- Spread the frosting evenly over the cooled cake. Optional: add banana slices or chopped nuts on top.
- Chill:
- Chill for at least 1 hour for best flavor and texture.
This cake is soft, moist, and rich with a slight tang from the cream cheeseāperfect for banana lovers.
If you want, I can also give you a no-bake banana cream cheese cake version thatās super easy and fridge-set, no oven needed. That one is insanely creamy. Do you want me to do that?
