Sourdough Discard Vegan banana Cake

A slice of vegan banana cake with white frosting on a decorative paper plate.

Sourdough Discard Vegan banana Cake

Course: Dessert, sourdough

Cuisine: American

Diet: Vegan

Keyword: Vegan Cake, vegan sourdough discard, Vegan sourdough discard cake

Prep Time: 15

Cook Time: 38

cooling timer: 1

Total Time: 1 53

Servings:

Calories: 502kcal

Author: Cindy Rainey

Print Recipe

Equipment

9x9 baking pan
mixer for frosting

Ingredients

Wet ingredients

1¼ cups mashed very ripe banana
⅔ cup packed brown sugar
½ cup sourdough discard
½ cup plant milk
½ cup avocado oil
1 teaspoon vanilla extract

Dry Ingredients

2 cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger

Cream Cheese Frosting Ingredients

¼ cup vegan stick butter softened
4 ounces vegan cream cheese softened
½ teaspoon vanilla extract
pinch of salt
2-2¼ cups powdered sugar

Instructions

Preheat oven to 350°F. Grease a 9×9 pan. Set the vegan butter and cream cheese out to come to room temperature.
In a large bowl, mash ripe bananas. You'll need 3-4 depending on the size of the bananas. Measure after mashing. Add brown sugar to the bananas and mash around with them so that they start to absorb the sugar. Add the sourdough discard, plant milk, oil, and vanilla. Mix until combined and set aside.
1¼ cups mashed very ripe banana, ⅔ cup packed brown sugar, ½ cup sourdough discard, ½ cup plant milk, ½ cup avocado oil, 1 teaspoon vanilla extract
In a separate bowl, whisk flour, baking powder, salt, cinnamon, nutmeg, and ginger.Everything should be throughly mixed before adding the the wet ingredients.
2 cups all-purpose flour, 1½ teaspoons baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon salt, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger
Add the dry ingredients to the wet. Stir just until combined. Do not overmix.
Spread the mixed batter evenly in the the prepared pan.
Bake for 38–45 minutes, until center springs back and a toothpick comes out clean or with moist crumbs.
Cool completely before icing.
While the cake is cooking, mix together the cream cheese frosting ingredients. See notes for other frosting choices.
In a medium mixing bowl, add the softened vegan butter, cream cheese, vanilla, and pinch of salt. Beat with a mixer until very smooth and creamy. Once you add in the powdered sugar, you will not be beating hard or long so make sure everything is well combined, and smooth and creamy beforehand
¼ cup vegan stick butter, 4 ounces vegan cream cheese, ½ teaspoon vanilla extract, pinch of salt
Add the powdered sugar one cups at a time. Beat only till combined – up to 1 minute each time. At two cups evaluate if your frosting is as thick as you'd like. Add in more powdered sugar if desired in tablespoon increments. Gently folding in. This is not going to be a stiff frosting. Do not try to add in too much powdered sugar to make it stiff.
2-2¼ cups powdered sugar
Set the mixed frosting in the refrigerator while the cake is baking and cooling.
After the cooked banana cake has throughly cooled, take the vegan cream cheese frosting from the refrigerator and spread on the top. Cut and and enjoy!
This cake can be left covered on the counter for up to one day if you kitchen is cool enough. Otherwise refrigerate.

Nutrition