This vegan Biscoff banana Cake is on the fluffiest cakes that I have ever made. It makes such a perfect fall bake and I really think you will all love it. The glaze compliments the cake so much!
If you like banana-flavoured treats be sure to check out my vegan banana chocolate chip muffins too.
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Ingredients For This Recipe
Soy milk
Apple cider vinegar
Large, very ripe bananas – these will give the cake a strong banana flavour
All-purpose flour
Granulated sugar
Baking powder
Baking soda
Salt
Biscoff biscuit crumbs – give the cake a nice ‘fall’ taste
Canola oil – this is the same as rapeseed oil
Vanilla extract
Powdered sugar
Biscoff spread – for the glaze
How To Make Biscoff Banana Cake
Step By Step Instructions
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
STEP ONE
Grease two loaf cake tins with vegan butter.
STEP TWO
Make your vegan buttermilk.
STEP THREE
Mix the dry ingredients in a bowl.
STEP FOUR
Pour in the vegan buttermilk.
STEP FIVE
Add all of the other wet ingredients.
STEP SIX
Pour the cake batter into the loaf cake tins, then bake
STEP SEVEN
Let the two cakes cool.
STEP EIGHT
Make the Biscoff glaze and spoon it over the cake.
Tips For Making Vegan Banana Cake
Use very ripe bananas
Not only will this give you a beautiful flavour but it will also help the texture of the Banana Cake.
Sift the Biscoff biscuits
Make sure the Biscoff biscuit crumbs are superfine when adding them to the cake batter. This way you won’t have large chunks of cookie inside the cake.
Instead, you’ll have a nice subtle flavour of speculoos alongside the banana.
Don’t over mix the batter
Just like you would for a banana bread, fold the flour into the wet ingredients. Mixing too much will activate the gluten, making it stronger. This will result in you having a dense vegan Biscoff Banana Cake.
Frequently Asked Questions
Why is my banana cake soggy?
You need to have the correct ratio of bananas to flour. Too much moisture from the bananas and too little flour will make the banana cake soggy.
Why is my banana cake gooey inside?
This means the cake isn’t baked all the way through. To see whether your banana cake is ready, stick a skewer into the centre. If it comes out clean, it’s ready to come out of the oven.
How To Store My Vegan Cakes
Store this cake at room temperature in an airtight container for 3 days or in the fridge for 4 days, also in an airtight container.
More Banana Recipes
Cinnamon Sugar Banana Muffins
Protein Banana Pancakes
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Easy Vegan Biscoff Banana Cake
Description
This vegan biscoff banana cake is one of the softest cakes you’ll ever try. Spoon the biscoff glaze over the top and enjoy!
Ingredients
Units
Scale
For the cake:
200ml soy milk
1 teaspoon apple cider vinegar
2 large, very ripe bananas (mashed)
200g all-purpose flour (sifted)
150g granulated sugar
2 teaspoons baking powder
0.5 teaspoons baking soda
1 teaspoon salt
25g Biscoff biscuit crumbs* (sifted) (see notes)
50ml canola oil (rapeseed)
1 teaspoon vanilla extract
Biscoff Glaze:
160g powdered sugar
2 tablespoons soy milk
20g Biscoff spread (melted)
Instructions
Make the cake:
Preheat your oven to 177 Celsius (350F).
Grease two 20cm x 10cm loaf cake tins with cold vegan butter. Set aside.
First, make your vegan buttermilk. Mix the vinegar into the soy milk and set aside for 7-8 minutes so that it can curdle. Measure out the other ingredients in the meantime.
To a mixing bowl, add the bananas, flour, sugar, baking powder, baking soda, salt. Also sift in the biscoff biscuit crumbs so that they are superfine. Mix well to combine.
Pour in the curdled soy milk, as well as the oil and vanilla extract. Gently fold the cake batter instead of mixing it until it is smooth and there are no lumps of flour.
Equally, pour the banana cake batter between the two greased cake tins and bake in the centre of the oven for 25 minutes. A skewer should come out clean when it’s ready.
Let the two cake loafs cool in the tins for 15 minutes, then remove the cakes from the tins and transfer them to a cooling rack to cool fully.
Make the glaze:
Add the powdered sugar to a bowl, followed by the soy milk. Mix together.
Add the melted Biscoff spread. Mix again.
Spoon the glaze over the cooled cakes.
Notes
Crush the Lotus Biscoff cookies so that they are superfine and can pass through a sieve.
