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Banana Cake With Coconut Cream Cheese Frosting [Vegan]

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This vegan banana cake is one of my all-time favorites. It's an excellent example of an incredibly moist and dense cake that doesn't include eggs or dairy in the recipe. The cake is delicious on its own, but it truly hits the spot when paired with toasted coconut cream cheese frosting.

Banana Cake With Coconut Cream Cheese Frosting [Vegan]



  • 3 cups all-purpose flour
  • 1 1/2 cups vegan refined sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 8 ounces of vegan butter, melted
  • 3 cups mashed bananas (approx. 8 bananas)
  • 1/2 cup vanilla soy milk (or another non dairy milk)
  • 3 tablespoons distilled white vinegar
  • 1 teaspoon vanilla extract


  • 8 ounces vegan cream cheese, softened
  • 8 ounces vegan butter, softened
  • 1 teaspoon vanilla extract
  • 6 cups vegan confectioners’ sugar


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. Peel and mash all of the bananas and place them in a separate bowl.
  4. Add the Earth Balance, milk, vinegar and vanilla extract to the bananas and whisk together.
  5. Combine the wet and dry ingredients and mix on low-medium speed for 1-2 minutes. The batter is going to look a little lumpy, but don’t worry. Those are lumps of deliciousness.
  6. Pour into two 8×8″ cake pans and bake for 35 minutes or until a toothpick can be inserted and removed cleanly.
  7. While the cakes are cooling, toast the coconut. Spread the coconut onto a baking sheet and toast at 300 degrees Fahrenheit for 20 minutes, stirring every 5 minutes.
  8. Once the cakes and coconut have completely cooled, it time for frosting! Simply mix all frosting ingredients EXCEPT for the coconut together in a large bowl on low-medium speed for 1 minute.
  9. Stack and frost the cakes, then add coconut by grabbing a handful of coconut and gently pressing it into the frosting on the top and sides of the cake. Scoop up whatever coconut bits fall down and continue to press them to the cake until they stick.





Southern born and Brooklyn based, Nikki is the founder of The Tolerant Vegan where she demonstrates that a vegan life does not have to be devoid of frosting or fun. When she’s not elbow-deep in cake batter you’ll find her rescuing cats, yelling at hockey games, hopping the globe and struggling to stay in crow pose.



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One comment on “Banana Cake With Coconut Cream Cheese Frosting [Vegan]”

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6 Years Ago

Sounds and looks so very, very delicious. May I make one suggestion? I recommend Galaxy Nutritional Foods vegan cream cheese as an alternative to Tofutti which, while tasty, contains trans fats. In any case, can't wait to give it a try!


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