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snack cake with custard on top bite shot

Vegan Banana Snack Cake

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4.8 from 4 reviews

  • Author: Lisa Kitahara
  • Total Time: 35 minutes
  • Yield: 12 pieces 1x


This Vegan Banana Snack Cake is moist, fluffy and easy to bake up in 1 bowl. The perfect any-day cake that can be enjoyed as a snack, dessert or even breakfast! Oil Free, Nut Free + Gluten Free Option.


Units Scale


  • Pre-heat oven to 350 F. Line a 9×9 or 11×7 inch baking pan (see notes for 8×8 or 6×10 inch pan).
  • Into a large bowl add in the flax egg, mashed bananas, non-dairy milk, apple cider vinegar and vanilla and whisk together.
  • Sift in the spelt flour, almond flour, tapioca starch, baking powder, baking soda and cinnamon. Fold wet ingredients into the dry until just combined. Add in any mix-ins half way through mixing.
  • Transfer cake batter to the lined baking pan and bake for 25-30 minutes, or until the top is golden brown and tooth pick inserted comes out clean.  
  • Let the cake cool in the pan for 5 minutes. Carefully transfer to a cooling rack and allow it to completely cool before adding on custard or frosting and slicing. 


  • Helpful Equipment: 9×9 inch baking pan, parchment paper, large mixing bowl, spatula
  • Pan Size: if using a smaller 6×10 or 8×8 inch baking tin, made for an additional 2-3 minutes or until toothpick comes out clean. 
  • To Make Banana Cake Gluten Free: Sub spelt flour with 1:1 gluten free flour OR 1 cup + 2 tbsp oat flour + 3 tbsp tapioca starch 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) WITHOUT the custard. 
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: sweets
  • Method: baking
  • Cuisine: vegan, gluten free


  • Serving Size: 1 serving
  • Calories: 143
  • Sugar: 11.6g
  • Sodium: 75mg
  • Fat: 4g
  • Saturated Fat: 0.3g
  • Unsaturated Fat: 0.7g
  • Trans Fat: 0
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0