Vegan banana crumb cake – a delicious, moist vegan banana cake topped with a crisp pecan crumble topping. This cake is easy to make and very, very moreish!
This vegan banana crumb cake makes a perfect snack or a decadent breakfast treat. It pairs a soft, tender banana cake with a crunchy, brown sugar and pecan streusel that complements the banana’s sweetness. The contrast of moist cake and crisp topping makes every bite moreish and satisfying.
This style of cake is often called an American coffee cake — not because it contains coffee, but because it’s made to be enjoyed alongside a cup of coffee. The cake is straightforward, without a buttercream frosting, and relies on warming spices and a streusel topping to deliver flavor and texture.
The recipe here is adapted from an easy vegan banana bread base, tweaked to produce a square cake with a generous pecan crumble on top. It’s accessible for bakers of all levels and is reliable when you follow the steps and measurements closely.
What You Need
Bananas – Very ripe, spotted bananas work best for sweetness and moisture.
Light brown soft sugar – Brown sugar adds depth of flavor and extra moisture; white sugar can be substituted in a pinch.
Oil and vegan block butter – Use a neutral oil (sunflower, vegetable or canola) or melted coconut oil for the cake. The photos were made with sunflower oil. For the crumble topping, use a vegan block butter or firm margarine rather than a soft tub spread, which has too much water for a crisp crumble.
Plain (all-purpose) flour – Regular plain white flour yields the best texture; you can replace up to a third with wholemeal flour or use white spelt for a nuttier flavor.
Non-dairy milk – Soy milk is preferred for baking due to its protein content, but any unsweetened plant milk will work (avoid tinned coconut milk).
Cider or white wine vinegar – A little vinegar reacts with bicarbonate of soda to help the cake rise. Lemon juice is an acceptable substitute.
Baking powder and bicarbonate of soda – Leavening agents to keep the cake light.
Vanilla, cinnamon and nutmeg – Vanilla adds warmth; cinnamon and nutmeg complement the banana and are recommended rather than omitted.
Salt – A pinch of salt enhances overall flavor.
Chopped nuts – Pecans are used here for the topping; hazelnuts or walnuts are good alternatives. Nuts are optional but add texture.
How to Make Vegan Banana Crumb Cake
(Full ingredient amounts and detailed instruction steps are provided in the recipe card below.)
Begin by making the crumble topping. Combine plain flour, light brown soft sugar and cinnamon in a bowl. Add cold, diced vegan block butter and rub in with your fingertips until the mixture looks like coarse breadcrumbs and starts to clump together. Stir through the chopped nuts, then chill the topping in the fridge while you prepare the cake batter.
For the cake batter, whisk together the dry ingredients — plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt — in a large bowl. Mash the very ripe bananas until smooth and add them to the dry mix with the light brown sugar, oil, non-dairy milk, vinegar and vanilla extract. Whisk gently until there are no dry patches, taking care not to over-mix, which can make the cake tough.
Pour the batter into a greased and lined 23 cm (9 in) square cake tin and level the surface. Scatter the chilled crumble topping evenly over the batter. Bake at 180°C (160°C fan / 350°F) for 40–45 minutes, or until the cake is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
Allow the cake to cool in the tin for about 20 minutes, then use the overhanging parchment to lift it out and transfer it to a wire rack to cool completely before slicing.
Top Tips
- Weigh ingredients where possible. Gram measurements give more consistent results for baking than cup conversions.
- Use a vegan BLOCK butter or firm margarine for the crumble topping rather than a soft tub spread for a crisp texture.
- Do not over-mix the batter; whisk just until no dry lumps remain.
- Pecans give a lovely flavour to the crumble but any nuts will work or you can omit them entirely.
- The cake is ready when it feels firm and a skewer comes out clean or with a few moist crumbs.
- Eat on the day for the best contrast between moist cake and crisp topping. Leftovers keep in an airtight container for up to 5 days, though the crumble will soften over time.
Freezing
You can freeze leftover cake in an airtight container or freezer bag for up to three months. Thaw at room temperature. The crumble topping will lose some crispness but the cake will remain tasty.
Ingredients
Crumble Topping
- 150 g plain (all-purpose) flour
- 90 g light brown soft or muscovado sugar
- 2 ½ tsp cinnamon
- 100 g vegan block butter/margarine, cold and diced
- 60 g roughly chopped pecans (optional)
Banana Cake
- 250 g plain (all-purpose) flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 330 g very ripe banana (about 3 medium)
- 150 g light brown soft or muscovado sugar
- 120 ml sunflower or another neutral oil
- 60 ml unsweetened non-dairy milk (soy recommended)
- ½ tsp cider or white wine vinegar (or lemon juice)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C / 160°C fan / 350°F / gas mark 4. Grease a 23 cm / 9 in square cake tin and line it with baking parchment, leaving overhang for easy removal.
- Make the crumble: mix flour, sugar and cinnamon. Rub in the cold, diced vegan butter until the mixture resembles coarse breadcrumbs and clumps together. Stir in the chopped nuts and chill.
- Whisk the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt in a large bowl.
- Mash the bananas, then add them to the dry ingredients with the sugar, oil, milk, vinegar and vanilla. Whisk gently until combined.
- Pour the batter into the prepared tin and level the surface. Sprinkle the chilled crumble evenly over the top.
- Bake for 40–45 minutes, until the cake is firm and a skewer comes out clean or with a few moist crumbs.
- Cool in the tin for 20 minutes, then lift out using the parchment and transfer to a wire rack to cool completely before slicing.
Notes
- For best results, follow the recipe and measurements closely. Weighing ingredients with a digital scale is recommended for consistency.
- The cake is at its best on the day it is baked. Store leftovers in an airtight container for up to 5 days; the crumble topping will gradually soften.
If you tried this recipe let me know how it went! Rate it or leave a comment and tag @domestic_gothess on Instagram with the hashtag #domesticgothess
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