Back in the day, before I was vegan there was a banana almond cake that my family loved that I made for special occasions. It had layers of soft banana cake, a layer of marzipan, a luscious vanilla almond frosting and crunchy toasted almonds on the outside. I have since come up with veganized versions of it and I decided to recently make this Vegan Banana Almond Cake!
I figured why not?! I have an over ripe banana on the counter! This cake is so heavenly! This may sound complicated but it’s really pretty easy. The cake batter comes together quickly, and it’s just mix and bake nothing fussy. I included the flavor of vanilla and almond in both the cake and the frosting. Because why not?!
This cake has a layer of marzipan in the filling, so just make sure your almond paste you are buying is vegan. It’s easy to roll out and adds so much delicious flavor to this cake! For the frosting, I made a vanilla almond buttercream and it was so delicious with the banana flavor! Lastly I coated the cake with toasted almonds, for added texture.
This cake turned out so heavenly! Soft and delicious banana cake, creamy luscious frosting sweet almond paste and crunchy almonds! It is so good with a cup of coffee! If you are a banana fan, definitely give this Vegan Banana Almond Cake a try!
Vegan Banana Almond Cake
Makes one 2 layer 6 inch cake
Ingredients:
Cake:
- 1 1/2 cups all purpose flour
- 3/4 cup plus 2 Tbsp granulated sugar
- 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
- 1/2 tsp sea salt
- 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
- 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
- 1/4 cup mashed banana
- 1/2 cup plant based milk (I used Oatly but you can use what you prefer)
- 1 1/2 tsp pure vanilla extract
- 1 tsp almond extract
Filling and Frosting:
- 6 oz vegan almond paste
- 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
- 2-3 Tbsp plant based milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
- 1 tsp pure vanilla extract
- 1 tsp almond extract
- 3 1/2 cups powdered sugar
Coating:
- 1 cup sliced almonds
Instructions:
- Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
- In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
- Add the flax eggs, avocado oil, bananas, oat milk, vanilla, almond extract and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
- Pour the cake batter into the prepared pans, dividing it evenly between the two of them.
- Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
- Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it. Allow them then to cool completely once they are out of the pans.
- To make the frosting, beat the butter with the milk, vanilla and almond extract until fluffy.
- Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
- When ready to frost, Place one cake layer on a plate, spread about 1/4 inch thick layer of the frosting over it.
- Roll the almond paste into a disk with a rolling pin that fits the cake, just inside the edges. Place on top of the frosting and spread another layer of frosting 1/4 inch thick over it.
- Place the next cake layer on top.
- Spread the remaining frosting on the top and down the sides of the cake evenly.
- Take the toasted almonds and coat the sides of the cake.
- Then place the rest of the frosting in a pastry bag and use it to decorate the top.
- Serve the cake and enjoy!
