Vegan Banana Bundt Cake
The Vegan Banana Bundt Cake is the most decadent way to use up those ripe bananas! Moist, rich, and so soft!
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 462kcal
For the cake
Preheat oven to 350F. Grease a bundt pan. Set aside.In a small bowl, add non-dairy milk and vinegar together. Set aside for 10 minutes. (This makes vegan buttermilk). In a medium bowl, whisk together flour, baking powder, baking soda, and cinnamon if adding. Set aside.
In a large bowl, mash bananas until no large chunks remain. When ready, add in vegan buttermilk mixture, oil, applesauce, brown sugar, and vanilla. Whisk together until well combined.
Slowly add dry stuff to wet in 4 portions, mixing just until combined after each. Do not overmix.
Add batter to greased bundt pan and bake for 50-55 mins until toothpick comes out clean.
For the Glaze
Using a mixer, cream together the coconut creme and butter. Pour in the maple syrup and beat until combined. Add in the powdered sugar and blend once more.
Pour once cake has cooled for at least 15 minutes.
Serving: 1slice | Calories: 462kcal | Carbohydrates: 63g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 70mg | Potassium: 381mg | Fiber: 2g | Sugar: 39g | Vitamin A: 111IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 3mg