This moist and sweet vegan Banana Pudding Poke Cake is one of my new favourites. It’s topped with a creamy whipped dairy free frosting and a gooey homemade caramel, making it perfect for sharing or enjoying by yourself.
Another banana recipe that you’ll love is my vegan banana cream cheesecake. Be sure to check it out!
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Why You Will Love This Recipe
- The cake is topped with frosting and caramel.
- This cake has a soft and fluffy texture.
- It is so easy to make.
- This recipe is fully vegan and dairy free.
Important Ingredients Overview + Notes
- Ripe Bananas – Using Ripe Bananas for the cake batter will improve both the texture and the flavour. The same applies to the banana pudding filling, which will have bursting flavour if you opt for a riper banana.
- Condensed Milk – You can either buy a store-bought variety or make my version.
- Vegan Cream Cheese – This will be used for the frosting on top. Make sure that it is at room temperature before you use it.
- Vegan Block Butter – Once again, it is best if you let the vegan block butter come to room temperature before using it for the frosting.
- Cornstarch – This works as a fantastic thickener for the caramel.
Variations And Substitutions
- Change the topping. If you don’t fancy having caramel on top of the frosting, why not try melted chocolate, melted peanut butter or even melted Biscoff spread instead? They all work very well.
How To Make Vegan Banana Pudding Poke Cake
STEP-BY-STEP INSTRUCTIONS
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
1: Combine the dry cake ingredients inside a large mixing bowl.
2: Add the wet ingredients and fold until. a batter forms.
3: Pour the banana cake batter into a lined, square cake tin. Bake in the oven.
4: Let the cake cool down.
5: Poke holes in the cake about 3/4 of the way down.
6: Make the banana pudding filling.
7: Pour the banana pudding over the cake until all of the holes are filled.
8: Make the dairy free frosting inside a stand mixer.
9: Spread the frosting evenly over the banana cake.
10: Make the caramel topping.
11: Drizzle the caramel over the frosting and serve.
Expert Tips & Tricks
Use Ripe Bananas
Bananas with a few brown spots are the best type to use as these possess the most flavour and also acts as a great egg replacer inside the cake batter.
Don’t Over-Mix The Cake Batter
This will make the texture of the cake dense and unappealing. Be careful and gently fold the dry ingredients into the wet ingredients to ensure that you get the best results possible.
Recipe FAQS
You can but I personally prefer to add them just before serving so that they are fresh, instead of leaving them in the fridge to go brown.
Place inside an airtight container and store inside the fridge for 3-4 days.
More Banana Recipes
Vegan Pan Fried Caramelized Bananas
Vegan Cinnamon Sugar Banana Muffins
Vegan Banana Pudding Poke Cake with Caramel
If you love a soft banana cake, my caramel-topped vegan banana Pudding Poke Cake is the perfect recipe for you to bake.
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Servings: 16 slices
Instructions
Make the banana cake batter:
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Combine the flour, sugar, baking soda, salt and bananas inside a large mixing bowl.
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Now, pour in the soy milk, apple cider vinegar and vegetable oil. Fold into a smooth cake batter until there are no pockets of flour remaining. Make sure that you don’t over-mix the batter so that you can achieve the best texture possible.
Bake the cake:
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Pour your banana cake batter into the prepared cake tin and bake in the centre of the oven for 20-25 minutes. A skewer will come out clean.
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Let the cake cool inside the tin for 10-15 minutes then transfer onto a cooling rack to cool completely.
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Once the cake has cooled, use the bottom of a wooden spoon to poke holes into it in 1-inch intervals. Don’t poke all the way down to the bottom of the cake. Instead, go about ¾ of the way down.
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Mix together the condensed milk, soy milk and mashed bananas until combined. Pour the mixture over the cake so that the holes become full. Spread it around the cake with a palette knife or the bottom of the spoon.
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Don’t let the holes overflow with banana pudding. If you have any of the condensed milk banana pudding filling leftover you can use it for something else such as, an oatmeal topping or a banana smoothie.
Make the frosting:
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Add the whisk attachment to your stand mixer and cream together the vegan cream cheese, vegan butter and coconut cream on a high speed. The mixture will become creamy and a little lumpy due to the coconut cream.
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Switch your stand mixer to a medium speed, then gradually pour in the powdered sugar in increments until it is all combined.
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Continue to beat the frosting on a high speed for 5 minutes until it is creamy, thick and the lumps have disappeared.
Make the caramel topping:
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Add all of the caramel ingredients to a small saucepan and place over a medium heat.
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Stir continuously until the coconut cream melts. Once the caramel starts to bubble, reduce to a simmer and cook for a further 2-3 minutes. Continue to stir constantly.
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Remove the caramel from the heat and let it cool at room temperature so it can thicken. Drizzle the caramel over the cake.
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Place the cake back in the fridge for a further 1-2 hours before serving.
