Posted in Desserts, Plant Based, Vegan

Delicious Vegan Desserts ~ Vegan Pumpkin Banana Cake

When pumpkin season rolls around, I love to grab all different types and experiment with them especially in the form of desserts. Don’t get me wrong, I love a good pumpkin bisque but finding new ways to incorporate pumpkins into different desserts–and watching my non-vegan friends and family to totally fall in love with them–is such a treat!

Today’s pumpkin is just a regular small orange pumpkin known as the Cinderella pumpkin. It is small and bright orange with a noticeable stem and a sweet flavor. This type of pumpkin works well in pie and cake recipes. I always grab whatever I can find and hope for the best. So far I haven’t found a pumpkin that doesn’t translate well into both sweet and savory vegan recipes.

But today, we’re talking CAKE. I used one of my old banana bread recipes and added a bit more vegan plant milk to give it a more cake-like consistency. If you have a better pumpkin cake recipe I would love to see it!

Now…onto the Vegan Pumpkin Banana Cake Recipe.

What You Need:

Baking dish (I used 9×13 glass dish)
Mixing Bowls (one for wet and one for dry)
Silicon brush
Hand mixer


Dark brown sugar
Whole wheat flour
Almond milk (unsweetened)
Vegan butter (more to grease the baking dish)
Walnuts (optional)
Extract (I used a mix of almond & rum)
Baking soda
Baking powder
Ground ginger
Vegan egg replacement (or flax eggs)

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Make The Cake:

~Pre-heat oven to 175c
~Brush vegan butter on bottom and sides of baking dish, set aside
~Cream together vegan butter and sugar until blended
~Slowly add in vegan egg replacement and mix again
~Add in banana, pumpkin, plant milk and extract
~Mix in flour, ginger, baking powder & soda
~Stir in walnuts, if desired
~Bake 30 to 40 minutes until a toothpick comes out clean


*Add in your favorite nuts if you’re not a fan of walnuts, even try candied nuts right on the bottom. My MIL loves it and I do it often
*Instead of ground ginger, use your own Pumpkin Spice flavor blend
*Divide batter to make 2 round cakes and a frosting
*Add a glaze. I used brown powdered sugar, almond milk and pumpkin pie syrup.

Looking for other pumpkin dessert recipes? Check these out!

*Chocolate & Butternut Squash Blondies
*Pumpkin Spice Pumpkin Cupcakes
*Vegan Pumpkin Desserts Galore!
*Vegan Peanut Butter Pumpkin Cookies

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Contemporary romance writer, political comedy writer, ghostwriter and editor. Lover of coffee, off-key singer, vegan and all around crazy girl!

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