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Easy Banana Cake (eggless, vegan, whole wheat)

Eggless, wholesome vegan banana cake that’s deliciously moist with a tender crumbly texture and a delicate lemon drizzle glaze.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: British
Keyword: Banana, Banana Cake,, eggless, whole wheat
Servings: 8 slices
Author: Planet Claire


  • Loaf tin (21cm / 8 inch)
  • Kitchen scales
  • Food processor with whisk attachment


Cake Ingredients

  • 2 ripe bananas mashed
  • 1 tbsp chia seeds
  • 4 tbsp water
  • 200 ml unsweetened plant-based milk I used oat milk but you can use soya, almond, hemp etc
  • 1 tbsp apple cider vinegar
  • 2 tbsp unrefined organic coconut oil, melted Plus a little extra to grease the tin
  • 200 g wholemeal flour
  • 100 g unrefined organic cane sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp cardamon
  • 1 pinch salt

Lemon glaze (optional)

  • 1 lemon rind grated
  • 1/2 lemon juice
  • 3 tbsp (heaped) icing sugar


  • Preheat the oven to 180 degrees celsius
  • Grease all sides of a loaf tin with melted coconut oil
  • Make the chia egg by mixing the chia seeds with water, and leave to sit for 10 minutes
  • Make the buttermilk by mixing the plant milk and vinegar, and leave to sit for 10 minutes
  • Mash the bananas in a bowl, then mix in the chia egg and coconut oil (your oil should be melted but allowed to cool before mixing).
  • In a clean mixing bowl, mix all the dry ingredients together
  • Make a well in the dry ingredients bowl, pour the banana mixture in and combine well. If too dry, add in a dash of the buttermilk to help combine the dry and wet ingredients.
  • Transfer to a food processor with a whisk attachment. As you mix on medium power, pour in the rest of the buttermilk slowly until the consistency is thick but still liquid enough to fall off a spatula or spoon.
  • Use a spatula to scrape any mixture in from the sides, then continue to mix. You might not need to use all the buttermilk once you reach the desired consistency.
  • Transfer the mixture into the greased loaf tin and bake in the oven for 30-40 mins.
  • Remove from the oven, turn out of the tin, and allow to cool fully before glazing or serving.

Lemon Glaze

  • Grate the lemon rind into a bowl and pour in the lemon juice.
  • Mix in the icing sugar with a fork until it’s smooth.
  • Leave to cool in the fridge for around 1 hour.
  • Once the cake is cooled, drizzle the glaze over the top.