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
- 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.
Grease two loaf cake tins with vegan butter.
Make your vegan buttermilk.
Mix the dry ingredients in a bowl.
Pour in the vegan buttermilk.
Add all of the other wet ingredients.
Pour the cake batter into the loaf cake tins, then bake
Let the two cakes cool.
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
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.
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
Easy Vegan Biscoff Banana Cake
For the cake:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 2 large very ripe bananas (mashed)
- 200 g all-purpose flour sifted
- 150 g granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon salt
- 25 g Biscoff biscuit crumbs* sifted (see notes)
- 50 ml canola oil rapeseed
- 1 teaspoon vanilla extract
- 160 g powdered sugar
- 2 tablespoons soy milk
- 20 g Biscoff spread melted
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.
- Crush the Lotus Biscoff cookies so that they are superfine and can pass through a sieve.