Super soft vegan banana cake stuffed with rainbow sprinkles and topped with a creamy vanilla buttercream sprinkle frosting.
Vegan Banana Snack Cake:
- 1/3 cup oil (coconut, sunflower, vegetable)
- 3 extra ripe bananas mashed
- 2 teaspoons baking powder
- 2 tablespoons bob’s egg replacer
- 4 tablespoons warm water
- 1 cup of all-purpose flour
- 1/4 cup water
- 1 1/2 teaspoons vanilla extract
- 1/2 cup of organic can sugar
- 1/8 teaspoon salt
- 1/4 cup vegan rainbow sprinkles + 3 tablespoons for frosting
Vegan Funfetti Frosting:
- 1/2 cup room temperature vegan butter
- 1/4 cup room temperature vegan cream cheese (optional- or sub with more butter)
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- Optional: 2 Tbsp. of non-dairy milk if needed
- Preheat the oven to 350 degrees
- Mix bob’s red mill egg replacer with 4 tablespoons of water and set aside for 5 min
- Grease or line an 8×8 pan with parchment paper
- In the egg replacer bowl, mash 3 extra ripe bananas.
- Add oil, water, vanilla, and sugar. Stir well.
- Slowly add flour, baking powder, and salt into the bowl while stirring continuously. Careful not to over stir.
- Fold in sprinkles to the batter.
- Pour batter into the 8×8 pan and bake for 30-35 minutes until a toothpick comes out clean.
- Allow to cool completely before frosting – 1 hour approximately.
Vegan Vanilla Butter Cream Frosting:
- Whip together room temperature vegan butter and vegan cream cheese.
- Add vanilla
- Sift in powdered sugar and stir continuously until light and fluffy. Add non-dairy if needed.
- Toss in sprinkles!
After the cake is cooled, add a layer of funfetti buttercream frosting, slice, and enjoy!
If you do not have Bob’s Red Mill egg replacer you can use ground flaxseeds instead. Use 2 tablespoons of flaxseeds with 6 tablespoons of water.
You can make the buttercream without vegan cream cheese if you would like as well. Simply substitute with more vegan butter.
- Serving Size: 1 square
- Calories: 200
Keywords: banana bread, vanilla cake, funfetti cake, vegan frosting, vegan banana bread, snack cake, vanilla buttercream frosting, sprinkles