Vegan Banana Cream Pie Cake

Vegan and dairy free banana cream pie cake slice on a plate.

5 from 2 votes

This Vegan Banana Cream Pie Cake is made of soft and moist vanilla cake that os layered with creamy vanilla pudding and fresh banana.

Prep Time50

Cook Time30

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 466kcal

Author: Megan Calipari

Cost: $5

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
1 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 tsp Baking Powder, ¼ tsp Baking Soda, ¼ tsp 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 Tbsp Vegan Butter, melted, 2 tsp Vinegar or Lemon Juice, 2 tsp 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.
1 Cup Non-Dairy Milk, ¾ Cup Vegan Heavy Whipping Cream, ¼ tsp 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 tsp 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 Tbsp Powdered Sugar
Top the cake with whipped cream and spread it out with a spoon or a spatula and serve!

Notes

If you are weighing the batter, it will be about 13 ounces per 8" cake pan!

You can skip the step of pressing the custard through a sieve, I just like to make sure its completely smooth.

When making the whipped cream, just use however much vegan heavy whipping cream is left in the container. If you are using silk it will be exactly 1 ¼ cup. If you use Country Crock, it will be slightly more than that.

To Store: Store the cake in the refrigerator for up to 2 days.

Nutrition