Vegan Blender Banana Cake
Prep time
Cook time
Total time
Letting the flaxseed meal bloom in the milk for 5-10 minutes and then blending the mixture gives you a great rise and perfect texture.
Serves: 12
  • Banana Cake:
  • ½ cup unsweetened almond milk
  • 2 tablespoon flaxseed meal
  • 1 teaspoon apple cider vinegar
  • ½ cup maple syrup
  • ⅓ cup melted coconut oil or vegetable oil
  • 2 ripe bananas, mashed (about 1 cup)
  • 2 cups whole-wheat pastry flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ cup natural cane sugar
  • For the maple coconut cream:
  • 1 can of full-fat coconut milk
  • 2 tablespoons maple syrup
  • pinch of salt
  1. Pre-heat the oven to 350 degrees.
  2. In the bowl of a high-speed blender combine the almond milk, apple cider vinegar, and flaxseed meal. Let the mixture sit for 10 minutes until it slightly thickens. Blend the mixture on high speed for 30 seconds.
  3. In a medium-sized bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and sugar.
  4. Add the maple syrup, vegetable oil, and bananas to the blender and process for a few seconds then add the flour mixture to the liquid in three additions pulsing just to combine and scraping the sides after each addition.
  5. Place the batter in a greased 8x11-inch pan. Bake for 30-35 minutes, check for doneness by inserting a toothpick in the middle of the cake, it should come out clean. Allow the cake to cool completely before serving.
  6. To make the coconut whipped cream:
  7. Refrigerate the coconut milk overnight turning the can upside down.
  8. The next day remove the coconut milk from the fridge and turn it right side up. Open the can and pour off any of the coconut water that has accumulated. Place the coconut cream in the bowl of a stand mixer fitted with a whisk attachment and add the maple syrup and salt. Whip until light and fluffy, 2-3 minutes.
  9. Serve the cake with a tablespoon of the coconut cream and some sliced bananas and drizzle with additional maple syrup if desired.
Recipe by Scaling Back at