This vegan banana cake is perfectly moist, sweet, and lightly spiced!

INGREDIENTS – 1 ½ cups non-dairy milk – 1 teaspoon white vinegar – 1 ½ cups mashed banana – ¾ cup organic sugar – ½ cup organic brown sugar – 10 tablespoons vegan butter – 1 teaspoon vanilla extract – 3 cups all-purpose flour – 1 ½ teaspoons baking soda – ½ teaspoon cinnamon – ½ teaspoon salt – Vegan buttercream – ½ cup chopped walnuts

STORAGE The best way to store vegan banana cake is to keep it in the original baking dish and cover it tightly with plastic wrap, or, if you're freezing it, place it in a freezer bag.

The cake will keep for about 2 days at room temperature, about 5 days in the refrigerator, or up to 3 months in the freezer.

FREQUENTLY ASKED QUESTIONS Can this cake be made gluten-free? I haven't tested a gluten-free version of this recipe, but I'd recommend substituting an all-purpose gluten-free flour blend if you'd like to give it a try.

Why is my banana cake so dense/dry? Usually this is because your bananas aren't ripe enough. Using bananas with lots of brown spots is essential, as they contain more sugar and less starch, which can dry out your batter.

This cake is perfect whether you're looking for a special dessert, or just need to use up some ripe bananas!

Click the link below to see the full recipe!