Banana Blueberry Vegan Cake Recipe Easy and Delicious

Welcome to a delightful culinary adventure with our Banana Blueberry Vegan Cake recipe! If you’re searching for a moist, flavorful, and absolutely delicious cake that’s entirely plant-based, you’re in the right place.

This cake combines the natural sweetness of ripe bananas with the burst of juicy blueberries, creating a perfect harmony of flavors that’s hard to resist. Whether you’re vegan, have dairy or egg allergies, or simply want a healthier dessert option, this cake is a wonderful choice.

Not only is this cake incredibly easy to make, but it’s also packed with wholesome ingredients that bring out the best in every bite. The texture is soft and tender, with a subtle fruity aroma that fills your kitchen as it bakes.

Perfect for any occasion — from a casual afternoon treat to a special celebration — this banana blueberry vegan cake will quickly become a favorite in your recipe collection.

Why You’ll Love This Recipe

This recipe is a game-changer for anyone who loves baking without eggs or dairy. Here’s why you’ll adore it:

• Simple ingredients: You probably already have most of these in your pantry and fridge.
• Moist and tender: The bananas keep the cake naturally moist without needing oil or butter.
• Antioxidant-rich blueberries: Bursting with flavor and nutrients in every slice.
• Vegan and allergy-friendly: Free from eggs, dairy, and refined sugars (optional), making it suitable for many dietary needs.
• Easy to customize: Add nuts, spices, or different fruits to make it your own.

Ingredients

• 2 cups all-purpose flour (or whole wheat flour for a healthier twist)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup mashed ripe bananas (about 2-3 medium bananas)
• 1 cup fresh or frozen blueberries
• 3/4 cup organic cane sugar or coconut sugar
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1/3 cup melted coconut oil or vegetable oil
• 1 tsp pure vanilla extract
• 1 tbsp apple cider vinegar
• Optional: 1/2 tsp ground cinnamon or nutmeg for extra warmth

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Electric mixer or whisk
• Spatula
• 9-inch round cake pan or loaf pan
• Parchment paper or non-stick spray
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease your cake pan with coconut oil or use parchment paper to line it for easy removal.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and optional spices until well combined.
3. Prepare the wet ingredients: In a medium bowl, mash the ripe bananas thoroughly. Add sugar, almond milk, melted coconut oil, vanilla extract, and apple cider vinegar. Whisk until smooth.
4. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Avoid overmixing to keep your cake light and fluffy.
5. Fold in the blueberries: Carefully add the blueberries to the batter. If using frozen blueberries, do not thaw them to prevent the batter from turning blue.
6. Pour the batter into your prepared pan and spread evenly with a spatula.
7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Check around the 40-minute mark to avoid overbaking.
8. Cool the cake: Remove from oven and let it cool in the pan for 10 minutes. Transfer to a cooling rack to cool completely before slicing.

Tips & Variations

“For an extra burst of flavor, sprinkle some chopped walnuts or pecans on top before baking. They add a wonderful crunch and complement the fruity notes beautifully.”

• Make it gluten-free: Substitute all-purpose flour with a gluten-free baking mix.
• Reduce sugar: Use mashed dates or maple syrup instead of sugar for a more natural sweetness.
• Add zest: A teaspoon of lemon or orange zest can brighten the flavor.
• Blueberry swaps: Substitute blueberries with raspberries or blackberries for a different twist.
• Frosting ideas: Top with vegan cream cheese frosting or a simple dusting of powdered sugar for extra indulgence.

Nutrition Facts

Serving Suggestions

Serve your Banana Blueberry Vegan Cake slightly warm or at room temperature. It’s perfect on its own or paired with a scoop of vegan vanilla ice cream for a decadent dessert.

For breakfast or brunch, enjoy a slice with a cup of your favorite plant-based coffee or tea.

Try topping with fresh blueberries and a drizzle of maple syrup or almond butter for extra richness. This cake also pairs beautifully with a dollop of coconut whipped cream or a sprinkle of toasted coconut flakes.

Looking for more delicious vegan baking ideas? Check out our Kodiak Banana Muffins Recipe or indulge in the Lazy Cookie Cake Recipe for more plant-based delights.

Conclusion

This Banana Blueberry Vegan Cake is an absolute must-try for both novice and experienced bakers. With its natural sweetness, tender crumb, and vibrant bursts of blueberry goodness, it’s a recipe that satisfies cravings while nourishing your body.

The use of simple, wholesome ingredients makes it accessible and adaptable to many dietary preferences.

Whether you bake it for a family gathering, a casual snack, or a special occasion, this cake never fails to impress. Plus, it beautifully demonstrates how vegan baking can be both easy and delicious.

Don’t forget to explore other fantastic recipes like our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe and the irresistible Glazed Twist Donut Recipe to keep your culinary repertoire exciting!

Happy baking and enjoy every bite of this wholesome, fruity vegan treat!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Banana Blueberry Vegan Cake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A moist and flavorful vegan cake made with ripe bananas and fresh blueberries. Perfect for a healthy dessert or snack.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“2 ripe bananas, mashed”, “1 cup fresh blueberries”, “1 1/2 cups all-purpose flour”, “1/2 cup coconut sugar”, “1/4 cup vegetable oil”, “1 cup almond milk”, “1 tsp vanilla extract”, “1 tsp baking soda”, “1 tbsp apple cider vinegar”, “1/2 tsp salt”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a bowl, mix mashed bananas, coconut sugar, oil, almond milk, vanilla, and apple cider vinegar.”}, {“@type”: “HowToStep”, “text”: “In another bowl, whisk flour, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “Combine wet and dry ingredients until just mixed.”}, {“@type”: “HowToStep”, “text”: “Fold in blueberries gently.”}, {“@type”: “HowToStep”, “text”: “Pour batter into a greased 8-inch cake pan.”}, {“@type”: “HowToStep”, “text”: “Bake for 40 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let cool before serving.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “3 g”, “fatContent”: “8 g”, “carbohydrateContent”: “34 g”}}