Sugar-Free, Vegan Banana Cake

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This recipe could easily be adapted to a cupcake recipe as well. Simply use cupcake liners and a cupcake tin and bake for 15-25 minutes instead! I find that this recipe turns out best after it’s sat in the fridge to set for about 3 hours, but fresh out of the oven is delicious too, of course.

Vegan, Sugar-Free Banana Bread


  • 3 Bananas, ripe
  • 1/2 Cup Non-Dairy Milk
  • 1/3 Cup Coconut Oil
  • 1/2 Tsp Vanilla Extract
  • 1 Tsp Vinegar OR Juice of a Lemon/Lime
  • 1 1/4 Cups Oat Flour
  • 1 Tsp Baking Soda
  • 1/4 Tsp Sea Salt
  • 1/2 Tsp Cinnamon
  • 1 Tsp Stevia Powder
  • Raisins, flaxseeds, or ground nuts for topping (optional)


  1. Preheat the oven at 375 degrees Fahrenheit (190 degrees Celsius).
  2. Mash the bananas in a bowl with a fork. The smoother the consistency the better.
  3. Add in the coconut oil, non-dairy milk, and vanilla to the mashed bananas. Mix well, making sure that no clumps of coconut oil remain.
  4. Mix in the oat flour, sea salt, cinnamon, stevia, and baking soda. Again, make sure there are no clumps left and that the mixture is smooth.
  5. Add the vinegar/lemon or lime juice and mix thoroughly.
  6. Pour the batter into a circular cake pan and gently shake the pan to even out the batter. If desired, sprinkle raisins, flaxseeds, ground nuts, or cinnamon on top.
  7. Bake for 30-40 minutes, then let cool before eating.
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