Vegan banana cake

Cake with fruity topping in tin

Vegan banana cake topped with part-cooked gooseberries

Very easy vegan banana cake, which I topped with our first ever gooseberries (Hinnomaki Red)!

We picked our first ever gooseberries last week. I washed them, popped them into a saucepan with a tiny bit of water, cooked them on a low heat for a few minutes until soft then added some sugar. I then put this on the top of banana cake just before it went in the oven.


  • 3 bananas (ripe)
  • 75g coconut oil (melted or at least softened)
  • 140g sugar (raw if you have it)
  • 80g almond milk
  • 1 tbsp vanilla extract
  • 1 flax egg (1 tbsp ground flax seed dissolved in water)
  • ½ tsp baking soda
  • 1½ tsp baking powder
  • 2 tsp cinnamon
  • pinch sea salt
  • 240g whole wheat flour


  1. Preheat oven to 180°C.
  2. Mix flax seed with 3 tbsp water and set aside.
  3. In a medium bowl, use a fork to mash the bananas with coconut oil and sugar, mix well.
  4. Add flaxseeds, vanilla and milk, mix well.
  5. In a separate bowl, combine dry ingredients.
  6. Add the dry mix to the wet and stir until just combined, do not over mix. Pour batter into tin.
  7. Bake for 25-30 minutes or until a toothpick can be inserted and removed cleanly.
Square cake sliced on cooling rack, red fruit on top, piece missing

Vegan banana cake topped with gooseberry with, er, a piece missing already…

Recipe adapated from For the Love of Leaves