This Vegan Banana Cream Pie Cake is made of soft and moist vanilla cake that is layered with creamy vanilla pudding and fresh sliced banana. Its topped with a simple dairy free whipped cream for a simple yet delicious cake that is perfect for any celebration!
I love baking with bananas! But for some reason, I almost always include chocolate in some form like in my Vegan Banana Brownies, or my Vegan Double Chocolate Banana Bread Muffins.
So today, I'm sharing a vegan banana dessert for the vanilla crowd: this delicious Vegan Banana Cream Pie Cake.
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Why You Will Love This Recipe
I can't wait for you to make this recipe! Here is why I know you will love it.
- The vegan vanilla cake layers are light and tender.
- And the dairy free vanilla pudding is super creamy and simple to make!
- You don't need any specialty cake decorating equipment to make this gorgeous dessert!
- The combination of vegan vanilla cake, pudding and banana slices makes this cake taste just like vegan banana pudding or banana cream pie!
- The cake is beautiful and makes a perfect birthday cake!
Ingredient Notes
Vegan Heavy Whipping Cream: I like Silk Heavy Whipping Cream and Country Crock Plant Cream. Some goes into the vegan vanilla pudding and the rest is turned into dairy-free whipped cream to top the cake.
Ripe Bananas: I like spotty bananas for this recipe. I don't like them to be overripe like bananas you'd use for banana bread.
Non-Dairy Milk: I like either boxed coconut milk or oat milk best, but use what you have!
Vegan Butter: Vegan butter keeps the cake layers moist and tender.
Vanilla Extract: Vanilla extract goes into the vegan cake and vanilla pudding and it pairs so well with banana.
Special Equipment
You will need a stand mixer or hand mixer to make the whipped cream.
Step-by-Step Instructions
Step 1. First, make the vegan vanilla cake layers by combining non-dairy milk, sugar, melted vegan butter, vinegar and vanilla.
Step 2. Then add the flour, baking powder, baking soda and salt and whisk to form the batter.
Step 3. Next, divide the batter between 2 eight inch cake pans.
Step 4. And bake until a toothpick inserted into the center of the cakes comes out clean.
Step 5. To make the vegan vanilla pudding, combine cornstarch and sugar and stir to remove any lumps. Then, combine non-dairy milk and cream in a saucepan.
Step 6. Pour the cornstarch mixture into the saucepan while whisking. Next, cook the mixture over medium heat, while whisking constantly until the mixture comes to a full boil.
Step 7. Press the mixture through a sieve, stir in the vanilla and place plastic wrap directly on top. Place in the refrigerator until completely cold.
Step 8. Then, remove the plastic wrap and whisk the mixture until smooth.
Step 9. To stack the Vegan Banana Cream Pie Cake, place a vanilla cake layer upside down on a cake plate or cake stand.
Step 10. Then, top with the vegan vanilla pudding and spread out evenly with a spatula.
Step 11. Next, top the pudding with banana slices. And press the slices into the pudding.
Step 12. Top with the remaining cake layer and place in the refrigerator while you make the whipped cream.
Step 13. Pour vegan heavy whipping cream into a large bowl or the bowl of your stand mixer. Whip it up for about 30 seconds.
Step 14. Next, add the powdered sugar with the mixer running and whip the cream on high speed until it reaches stiff peaks.
Step 15. Then, top the Vegan Banana Cream Pie Cake with the whipped cream and spread it out with a spoon or a spatula.
Step 16. Slice and serve!
Recipe FAQs
Lightly cover the cake with plastic wrap or place it into a cake box. Then, store it in the refrigerator for up to 2 days.
There are no eggs or dairy in vegan cake! But, you'd never know. I use non-dairy milk and butter in this cake and the flavor is identical!
My vegan vanilla pudding is made of dairy-free milk and cream, some sugar and cornstarch to thicken! Its smooth, creamy and so delicious.
Expert Recipe Tips
When cooking the vegan vanilla pudding, be sure to whisk constantly. It will burn to the bottom of the pan if you stop whisking for too long.
You can skip the step of passing the vegan custard through a sieve. I always do it to ensure a completely lump-free pastry cream, but if yours looks nice and smooth, feel free to skip it.
If you are a beginner at cake decorating, turn the cakes out of their pans and onto a parchment-lined baking sheet and freeze them for 30 minutes before stacking! I recommend this for all of my cakes from my Vegan Red Velvet Cake to my Vegan Gluten Free Chocolate Cake.
Looking for More Vegan Dessert Recipes?
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📖 Recipe
Vegan Banana Cream Pie Cake
Equipment
- 1 2 Quart Sauce Pan
- 2 Mixing Bowls
- 1 Whisk
- 1 Spatula
- 2 8 Inch Round Cake Pans
- 1 Cake Stand
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
For the Vanilla Cake Batter
- 1 ¾ Cups Flour
- 2 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 Cup Non-Dairy Milk
- 1 Cup Sugar
- 6 tablespoon Vegan Butter, melted
- 2 teaspoon Vinegar or Lemon Juice
- 2 teaspoon Vanilla Extract
For the Vanilla Pudding Custard
- ½ Cup Sugar
- ¼ Cup Cornstarch
- ¾ Cup Non-Dairy Milk
- ¾ Cup Vegan Heavy Whipping Cream
- ¼ teaspoon Kosher Salt
- 1 ½ teaspoon Vanilla Extract
To Stack the Cake
- 2 Medium Ripe Bananas, slices into ⅛" slices
For the Whipped Cream
- 1 ¼ Cup Vegan Heavy Whipping Cream See Note
- 2 tablespoon Powdered Sugar
Instructions
For the Cake Layers
- Preheat oven to 350*F. Grease 2 8" round cake pans and insert a parchment circle into the bottom of each pan.
- In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk and set aside.1 ¾ Cups Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt
- In a large bowl, combine non-dairy milk, sugar, melted vegan butter, vinegar and vanilla. Whisk well to combine.1 Cup Non-Dairy Milk, 1 Cup Sugar, 6 tablespoon Vegan Butter, melted, 2 teaspoon Vinegar or Lemon Juice, 2 teaspoon Vanilla Extract
- Add the dry ingredients into the wet ingredients and whisk to form the batter. Then divide the batter between the cake pans and spread the batter evenly with a spatula. (See note)
- Bake in a 350* F oven for 19-21 minutes or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool completely before stacking.
For the Vanilla Pudding Custard
- In a small bowl, combine sugar and cornstarch. Mix it together well to break up any cornstarch clumps.½ Cup Sugar, ¼ Cup Cornstarch
- Add the non-dairy milk, cream and salt into a 2 quart saucepan and whisking constantly, pour the sugar and cornstarch mixture into the saucepan.¾ Cup Non-Dairy Milk, ¾ Cup Vegan Heavy Whipping Cream, ¼ teaspoon Kosher Salt
- Place the saucepan over medium heat and cook whisking constantly until the mixture comes to a full boil. It will thicken significantly. Then, pour the mixture into a sieve and press it through into another bowl with a rubber spatula. (See note)
- Add vanilla extract and stir. Then, place plastic wrap directly on top of the custard and place in the refrigerator until its cold. Once the custard is cold, remove the plastic wrap and whisk the mixture until it is smooth.1 ½ teaspoon Vanilla Extract
Stack the Cake
- Place one completely cooled cake layer upside down on a cake board or a cake stand. Top the cake with the vanilla custard and use a knife of offset spatula to spread it into an even layer.
- Top the custard with banana slices, pressing the slices into the custard. Then top with the remaining cake layer. Place the cake in the refrigerator while you make the whipped cream.2 Medium Ripe Bananas, slices into ⅛" slices
Make the Whipped Cream
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, add the vegan heavy cream and whip it on medium speed for about 30 seconds. With the mixer still running, add the powdered sugar. Then whip on high speed until you get stiff peaks.1 ¼ Cup Vegan Heavy Whipping Cream, 2 tablespoon Powdered Sugar
- Top the cake with whipped cream and spread it out with a spoon or a spatula and serve!
Stephanie
Can you use Stevia in this recipe instead of sugar?
Megan Calipari
I wouldn't recommend it! Sugar contributes to structure and moisture in the cake and the pastry cream. I'd recommend finding a sugar-free cake and pastry cream recipe that people like, then using those recipes to create this cake instead!