How long does iced banana pecan cake [vegan, gluten-free] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make iced banana pecan cake [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Is iced banana pecan cake [vegan, gluten-free] soy-free?

This recipe contains soy. For a soy-free version, use tamari or coconut aminos instead.

Why is iced banana pecan cake [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does iced banana pecan cake [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Iced Banana Pecan Cake
[Vegan, Gluten-Free]

MB By: Marly McMillen Beelman

Author Bio

Marly McMillen has a passion for life, family, vegan food, and names. She writes about... Read More

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Iced Banana Pecan Cake [Vegan, Gluten-Free]

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Vegan

People often ask me how I do it, eating a vegan diet. They sound bewildered that I can give up things like milk chocolate, pizza, or Lucky Charms. I know what you’re thinking, clearly my friends have stupendous tastes in food. They obviously equate veganism with deprivation. I’m a vegan, it’s true.... Read More

Ingredients You Need for Iced Banana Pecan Cake [Vegan, Gluten-Free]

1 cup vegetable oil
2 cups sugar
3 - 4 large bananas, ripe, mashed
1 cup soy buttermilk, (soy milk with 2 teaspoons of apple cider vinegar added)
1 teaspoon vanilla
2 tablespoons chia seeds
1 cup buckwheat flour
1 cup brown rice flour
½ cup soy flour
½ cup corn starch
1.5 teaspoons baking soda
1.5 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon, (optional)
1 cup pecans, chopped

Cream Cheese Icing

1 16 oz container Vegan Cream Cheese, softened
1/2 stick Earth Balance margarine, softened
3 cups powdered sugar
3 tablespoons soymilk

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How to Prepare Iced Banana Pecan Cake [Vegan, Gluten-Free]

Cake

Heat your oven to 350F and spray a 9 X 13 cake pan with vegetable spray.
In a small bowl combine the soy milk with apple cider vinegar and set aside to the let the two ingredients combine.
Next, mix together the vegetable oil and sugar. You can use a mixer or get a little exercise by beating well by hand. Add the remaining wet ingredients (including the soy buttermilk) and the chia seeds. Stir until all the ingredients are acquainted with one another.
In a separate bowl, mix together the flours, corn starch, baking soda, baking powder, salt, and spices.
Slowly add the dry ingredients to the wet ingredients. I started with adding about half the dry ingredients to the wet, mixed that together and then added about half of the remaining dry ingredients until everything was well combined.
Finally, add the chopped pecans to the batter and stir well. Pour the batter into your prepared cake pan and bake for 40 - 50 minutes (depending on your oven). I usually insert a piece of spaghetti into the center of the cake to see if it comes out clean. If it does, then your cake is done.
Set aside the cake to cool and in the meantime, prepare your Icing.

Icing

Cream together the vegan cream cheese and margarine until smooth. Add powdered sugar a little and stir until well combined. Add soy milk one tablespoon at a time until you get the desired consistency (I like the icing to be thick, but spreadable).
Once the cake is done, removed from the oven, and cooled completely, top it with the icing and decorate with whole or chopped pecan pieces (optional).

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.