The best and cutest banana cake: this Vegan Banana Biscoff White Chocolate Cloud Cake is everything you could want! Fluffy banana cake topped with a Biscoff cookie butter cinnamon frosting (that is piped on to look like little clouds!) and dotted with mini dairy-free white chocolate chips. I made this for Sunday coffee yesterday and it is absolutely perfect with a cup of tea or coffee! With super delicious light and fluffy banana cake base and a thick and creamy cinnamon frosting, this will be your new favourite!
The details on this Vegan Banana Biscoff White Chocolate Cloud Cake …
This banana cake is actually just my One-Bowl Chocolate Chip Banana Muffins, without the chips and baked in a square pan! If you’ve made that recipe before then you are already ahead of the game. But if not, it really is so easy! I actually have started blitzing together the banana, nondairy milk. sugar and oil in my food processor. Saves time mashing the bananas and stirring it all together! Necessary? No. But still fun and saves 0.5 seconds!
This cake is super moist, extra fluffy and the perfect golden base for our thick and creamy Biscoff frosting. Have you have cookie butter/Biscoff before? It is definitely more popular over in Europe, but our local grocery chain Superstore has their own cookie butter from their house line and it tastes pretty much the same as the Lotus one from Europe! My Uncle actually sent us some years ago when he lived in Belgium and I have adored it ever since. So I was happy to find some locally here too!
How to assemble:
If you have some bananas sitting around getting spottier by the minute, those are what you want to use! Then just mix up the simple batter and pour into your square baking pan. Bake until golden and then let it cool completely.
While it bakes, make the frosting and get it into a piping bag. Once the cake is fully cool, cut into 16 squares. Pipe a diagonal squiggle of frosting onto each one, then add a sprinkle of white chocolate chips. As the frosting settles a bit, it ends up looking like little clouds! Make sure the cake is completely cool before adding the frosting or it will melt and slide right off!
This cake is best served the same day, which is why I love making it for Sunday coffee to share with all my family and friends! However, it can be stored in an airtight container in the fridge for up to 4 days.
Looking for more cake recipes? Try these…
Lemon Pound Cake with Vanilla Glaze
Vegan Brownie Cake with Chocolate Ganache
If you make this recipe, be sure to give it a rating and review! Or take a photo and tag me on Instagram, I love seeing your recreations!
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Vegan Banana Biscoff White Chocolate Cloud Cake
- Total Time: 2 hours including cooling
- Yield: 16 pieces
Description
Fluffy banana cake topped with a Biscoff cookie butter cinnamon frosting (that is piped on to look like little clouds!) and dotted with mini dairy-free white chocolate chips.
Ingredients
Banana Cake:
- 2 bananas, mashed
- 1/3 cup vegan butter or coconut oil, melted
- 3/4 cup sugar
- 1/4 cup almond milk
- 1 tbsp ground flax + 3 tbsp water
- 2 cups flour
- 1/2 tsp baking soda
- 1 tsp baking powder
Biscoff Frosting:
- 1/4 cup Biscoff cookie butter
- 2 cups powdered sugar
- 1–2 tbsp nondairy milk
Instructions
- Preheat the oven to 350 F. Grease an 8-inch square metal baking pan.
- Make the cake: Mix the ground flax seed and water together and set aside.
- Mash the bananas in a mixing bowl. Add the vegan butter, sugar, almond milk and ground flax mixture and stir well to combine.
- Add the flour, baking soda and baking powder and stir until just combined to form a thick batter.
- Spread into an eve n layer in the baking pan. Bake in preheated oven for 26-28 minutes, until golden brown on top and a toothpick inserted in the center comes out clean or with a few crumbs.
- Remove from oven and let cool on a wire rack until cooled completely. Once completely cool, cut into 16 squares.
- Meanwhile, make the frosting: Combine frosting ingredients in a mixing bowl and use a hand mixer or stand mixer to beat until creamy. It should be very thick. If you need to add a bit more nondairy milk or powdered sugar to get it thinner or thicker, do that!
- Add frosting into a piping bag with a plain round piping tip (or just cut the bag if you don’t have a piping tip) so the frosting comes out in a smooth tube shape. Starting at one corner, pipe a squiggle to the opposite corner. Add a few white chocolate chips. Repeat with all squares.
- Prep Time: 15
- Cook Time: 25 minutes
Great job. Above all I am also the animal lover. I have a dog Tibetan Mastiff. It is now 12 years old, deaf and blind. I don’t know how much longer he can pull through. And I really find your work marvellous. You have innovative mindset.
★★★★★
Thank you for such kind words <3
Hi liv,
I really want to make this yummy looking dessert but i don’t have flax. Is there an alternative i can use instead? Also thank you for this yummy recipe 🙂
★★★★★
any other egg replacer works! 🙂
Hi there, would I be able to double this recipe and bake in a 9 × 13in pan?
For sure!