Out of all the cakes that I've ever made this vegan Biscoff banana cake is right at the top end of the list. It's easily one of the fluffiest cakes that I have ever made and I know that whoever decides to give these easy loaf cakes a try will love them.
It's a perfect dessert all year-round but I particularly enjoy baking them during the fall and winter times. This recipe takes less than 30 minutes to make too which is another big plus.
The thick, Biscoff glaze on top of the cakes compliments the cake so much and helps this treat to reach new heights! If you haven't made any of my cakes before, this is the one that I'd recommend to you first.
If you love banana-flavored snacks like I do, be sure to check out my vegan banana chocolate chip muffins, vegan cinnamon sugar banana muffins and vegan protein banana pancakes which are all easy and so delicious.
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Why You Will Love This Cake
- Great Consistency - This is one of the softest loaf cakes that you'll ever try. You may never need any other vegan banana breads ever again. I'd even go as far as saying that this recipe exceeds my cherished vegan chocolate banana bread and vegan blueberry banana cake. That's saying something! Give it a taste yourself and see what you think.
- Amazing Topping - The Biscoff glaze on top takes this recipe to a whole new level. Banana cakes and banana breads are always great but this relatively unknown combination is a winner that everybody should know about.
- Strong Flavors - The ripe bananas which are folded into the cake batter are game changers. They make a huge impact on the overall flavor of the cake, in comparison to non-ripe bananas. They're powerful and leave a lasting impact.
- Allergy Friendly & Plant Based - This vegan Biscoff banana cake recipe is entirely vegan and dairy free.
Ingredient Notes
- Apple cider vinegar - The vinegar in this recipe is one of the most important ingredients. It is part of the reason as to why these cakes were so successful. It reacts with the leavening agents to produce a magnificent texture.
- Large, very ripe bananas - Using ripe bananas will give the cake a strong flavor. The general rule is that the more ripe they are, the better they'll be. However, don't let them become mouldy. Just very spotty is perfect. They also work as great egg replacers. See my vegan banana chocolate chip cookies and vegan banana mug cake for more examples on how you can utilize these bananas with great effect.
- Biscoff cookie crumbs - Fine biscoff cookie crumbs are sifted into the cake batter and folded in. These give the cake a hint of the tasty flavor of speculoos.
- Canola oil - Also known in some places as rapeseed oil, this makes the cake beautifully moist and delectable. I tried other kinds of oils in the recipe testing process and canola oil was the most successful each and every time.
- Biscoff spread - This classic spread will be used for the glaze topping. It has a transformative effect on this treat as it makes the banana cake so unique.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- You can easily make this dairy-free banana cake gluten-free by making a few small changes to the recipe ingredients. Firstly, you'll need to replace the all-purpose flour with a 1:1 gluten-free all-purpose flour baking blend alternative. These are becoming more common and easy to find these days. Check out your local grocery superstore to see whether they stock one.
- As much as I love the Lotus Biscoff glaze, having a topping isn't necessary. I highly recommend it as it enhances the experience for sure but if you'd prefer to have a plain banana cake without anything on it, this is totally fine. I've opted for this a few times and the cake still tastes incredibly luscious. Also try my vegan cinnamon cake if you like cakes with little no toppings.
How To Make Biscoff Banana Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Grease two loaf cake tins with vegan butter.
2: Make your vegan buttermilk and let it curdle.
3: Mix the dry ingredients in a bowl.
4: Pour in the vegan buttermilk.
5: Add all of the other wet ingredients.
6: Pour the cake batter into the loaf cake tins, then bake.
7: Let the two cakes cool fully.
8: Make the Biscoff glaze and spoon it over the cake.
Expert Tips
Use very ripe bananas - One more reminder to use the right kind if bananas. Ripe ones. Not only will this give you a beautiful flavor which will infuse the cakes but they will also help the texture of the banana cake greatly.
Sift the Biscoff cookies - Make sure the Biscoff cookie crumbs are superfine when you add 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 flavor of speculoos alongside the banana. If the crumbs don't pass through a sieve, they're not fine enough.
Don't over-mix the cake batter - Just like you would for any ordinary 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, unappetizing vegan Biscoff banana cake.
Recipe FAQs
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 center. If it comes out clean, it's ready to come out of the oven.
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 Vegan Banana Recipes
If you tried this Vegan Biscoff Banana Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Easy Vegan Biscoff Banana Cake
Ingredients
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 and superfine see notes*
- 50 ml canola oil rapeseed
- 1 teaspoon vanilla extract
Biscoff Glaze:
- 160 g powdered sugar
- 2 tablespoons soy milk
- 20 g 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 center of the oven for 20-25 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 until combined.
- Spoon the glaze over the cooled cakes.
Video
Notes
- One more reminder to use the right kind if bananas. Ripe ones. Not only will this give you a beautiful flavor which will infuse the cakes but they will also help the texture of the banana cake greatly.
- Make sure the Biscoff cookie crumbs are superfine when you add 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 flavor of speculoos alongside the banana. If the crumbs don't pass through a sieve, they're not fine enough.
- Just like you would for any ordinary 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, unappetizing vegan Biscoff banana cake.
Shannon Taylor says
This cake is the SOFTEST banana cake. Loved it! 🙏