Vegan Banana Coffee Cake (Edit recipe)

This vegan banana coffee cake is the absolute best dessert you will make! A very bold statement, but it's truly so decadent, and made with good-for-you ingredients. It looks really fancy but is quite simple to whip up, and will definitely have you impressing any guest who takes a bite out of this amazing coffee cake.
30 minutes
1 hour
Show nutritional information
This is our estimate based on online research.
Fat:23 g
Carbohydrates:70 g
Protein:7 g
Cholesterol:0 g
Sodium:464 mg
Fiber:4 g
Sugars:41 g
Calculated per serving.

Serves: 9

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Banana Coffee Cake

Crumble Topping



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350u00baF.
  2. Line a 9x9 inch square pan with parchment paper or cooking oil and set aside.
  3. Crumble topping

    1. Make your crumble by combining all ingredients in a bowl and mix with your hands or a fork/spoon. The mixture should be crumbly but still be somewhat sticky and hold together. Set aside while making coffee cake.

    Banana coffee cake

    1. In a small bowl, create your flax eggs by combining 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside for 5 minutes to thicken.
    2. In a medium-sized bowl, mash your bananas until no chunks remain. Add in the rest of your wet ingredients and whisk until well combined.
    3. Add in all your dry ingredients except chocolate chips and walnuts and whisk until well incorporated.
    4. Fold in chocolate chips and chopped walnuts until evenly distributed. Pour the cake batter into your lined pan, top with crumble and bake at 350u00baF for one hour, or until a toothpick comes out clean.


    1. While the cake bakes, make your glaze by whisking together powdered sugar, vanilla extract and almond milk together. The texture should be liquidy and thin.
    2. Once the cake has cooled, top with the glaze and enjoy!


How to store: Place in an airtight container in the fridge for up to one week.

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