Okay, so sometimes you just need a slice of cake, right? But you want something that feels a *little* more wholesome, maybe something you can whip up without a fuss. That’s where this amazing Vegan Banana Oatmeal Sheet Cake comes in! Seriously, it’s a game-changer. It’s so incredibly moist and has this comforting, slightly rustic vibe from the oats and banana. I love making this on a lazy Sunday afternoon when I crave something sweet but don’t want to spend hours in the kitchen. It bakes up perfectly in one pan, making cleanup a breeze. It’s the kind of cake that makes your whole house smell amazing and brings smiles all around.
Why You’ll Love This Vegan Banana Oatmeal Sheet Cake
This cake is such a winner for so many reasons!
- It’s unbelievably moist and tender – you’d never guess it’s vegan!
- Super easy to whip up in one bowl with simple pantry staples.
- The natural sweetness from ripe bananas means less added sugar.
- That lovely texture from the rolled oats is just divine.
- Perfect for when you need a quick dessert for a crowd.
- It’s dairy-free and egg-free, so everyone can enjoy a slice!
Ingredients for Your Perfect Vegan Banana Oatmeal Sheet Cake
Alright, gathering your ingredients is like setting the stage for a delicious show! For this wonderfully moist and cozy cake, you’ll need:
• 1 ½ cups of all-purpose flour – your basic all-rounder.
• 1 cup of rolled oats – these add that lovely texture and heartiness.
• 1 teaspoon of baking soda – our leavening agent that makes the cake rise.
• ½ teaspoon of cinnamon – for that warm, comforting spice note.
• ¼ teaspoon of salt – to balance all the sweetness.
• ½ cup of mashed ripe bananas – about 2 medium ones will do the trick. Make sure they’re nice and spotty!
• ½ cup of unsweetened applesauce – this is our secret for extra moisture!
• ½ cup of granulated sugar – for that touch of sweetness.
• ⅓ cup of vegetable oil – any neutral oil works here.
• 1 teaspoon of vanilla extract – a little goes a long way for flavor.
• ½ cup of unsweetened plant-based milk – almond, soy, oat, whatever you have on hand!
Ingredient Notes and Substitutions for Vegan Banana Oatmeal Sheet Cake
Let’s chat a little about some of these ingredients, because sometimes a small tweak makes all the difference, right? For the bananas, you absolutely want them to be super ripe – like, the spottier the better! Those dark spots mean more natural sweetness and that gorgeous banana flavor we’re after. If you don’t have applesauce on hand, don’t sweat it! You can totally use an equal amount of mashed sweet potato or even a bit more mashed banana. When it comes to the plant-based milk, I’ve used almond, soy, and oat milk, and they all work like a charm. Just make sure it’s unsweetened so you can control the sweetness of the cake yourself. And for the sugar? While granulated sugar works perfectly, you could also try using a light brown sugar or even coconut sugar for a slightly different flavor profile, though you might need to adjust the liquid slightly.
Step-by-Step Guide to Making Your Vegan Banana Oatmeal Sheet Cake
Alright, let’s get baking! This part is where the magic really happens. Don’t worry, it’s super straightforward, and before you know it, you’ll have a gorgeous cake cooling on your counter. Just follow these simple steps!
Preheating and Pan Preparation
First things first, get that oven roaring! Preheat it to 350°F (175°C). While that’s heating up, grab your 9×13 inch baking pan. Give it a good grease and then a dusting of flour. This is super important to make sure your cake doesn’t stick and comes out perfectly!
Combining Dry Ingredients for the Vegan Banana Oatmeal Sheet Cake
In a big ol’ mixing bowl, let’s get our dry ingredients together. Whisk together your flour, rolled oats, baking soda, cinnamon, and salt. Whisking is key here; it makes sure everything is evenly distributed so you don’t get a surprise pocket of baking soda!
Mixing Wet Ingredients
Now, in a separate, slightly smaller bowl, get your wet ingredients ready. Mash up those ripe bananas until they’re pretty smooth, then stir in your applesauce, granulated sugar, vegetable oil, and that splash of vanilla extract. Give it a good mix until it’s all nicely combined.
Combining Wet and Dry Mixtures
Time to bring them together! Pour your wet banana mixture into the bowl with the dry ingredients. Stir everything gently until it’s *just* combined. Seriously, don’t go crazy mixing here – overmixing can make your cake tough. A few little streaks of flour are totally okay!
Adding Plant-Based Milk and Batter Consistency
Now, gradually stir in your unsweetened plant-based milk. Keep stirring until you have a nice, smooth batter. It should be pourable but not super runny. If it seems a little too thick, add another tablespoon of milk; if it feels too thin, a tiny bit more flour can help. You might also want to check out my easy homemade apple crumble – sometimes a different sweet treat is just what you need while the cake bakes!
Baking the Vegan Banana Oatmeal Sheet Cake
Pour that lovely batter into your prepared pan and spread it out evenly with a spatula. Pop it into your preheated oven and let it bake for about 30 to 35 minutes. How do you know it’s done? Just pop a toothpick into the center. If it comes out clean, with maybe just a few moist crumbs attached, it’s ready!
Cooling the Cake
Once it’s out of the oven, let your glorious cake hang out in the pan for about 10 minutes. This helps it set up a bit. Then, carefully flip it out onto a wire rack to cool completely. Trust me, waiting is the hardest part, but it’s worth it for a perfectly cooled cake!
Tips for the Best Vegan Banana Oatmeal Sheet Cake
Okay, so you’ve got the recipe, but let me tell you a few things I’ve learned along the way that really make this cake sing. First off, those bananas? Seriously, they need to be *really* ripe. Like, brown-spotted and maybe even a little mushy. That’s where all the sweetness and banana flavor comes from, making the cake taste amazing without needing tons of extra sugar. Don’t be afraid of a slightly overripe banana; they’re perfect for baking! Also, ovens can be a bit tricky, so if you find your cakes often bake unevenly, try rotating the pan halfway through. And if you’re a big fan of banana baked goods, you absolutely have to check out my recipe for easy, moist banana bread – it’s another favorite in my house!
Serving Suggestions for Your Vegan Banana Oatmeal Sheet Cake
This cake is so versatile, it’s delicious all on its own, honestly! But if you fancy jazzing it up a bit, there are tons of easy ways to go. A simple dusting of powdered sugar always looks pretty and adds just a touch more sweetness. Or, you could make a quick glaze – a mix of powdered sugar and a splash of plant milk is super easy, or you could even whip up some royal icing if you’re feeling fancy! A dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream makes it a perfect dessert, too. It’s great for afternoon tea, a casual get-together, or just treating yourself!
Storage and Reheating Instructions
Got leftovers? Lucky you! This cake is pretty forgiving. You can keep it at room temperature in an airtight container for about 2-3 days. If it’s really warm where you are, or if you plan to keep it longer, pop it in the fridge. It’ll stay good for up to a week that way! When you’re ready for another slice, you can eat it cold, or gently warm it up in the microwave for about 10-15 seconds. It’s like a little hug of warmth!
Frequently Asked Questions about Vegan Banana Oatmeal Sheet Cake
Got some lingering questions about this glorious cake? Let’s dive in and clear them up!
Can I use different types of flour for this cake?
You sure can try! While all-purpose flour is what I love for its reliability, you could experiment with a 1-to-1 gluten-free baking blend if you need to make it gluten-free. Just be aware that GF flours can sometimes make cakes a bit denser, so it might not be *exactly* the same texture. I haven’t personally tested other flours like whole wheat or oat flour on their own, as they can change the moisture and texture quite a bit, so stick with all-purpose or a good GF blend for the best results!
How ripe do the bananas really need to be?
Oh, this is a big one! For this vegan banana oatmeal sheet cake, you want your bananas to be *very* ripe. I’m talking about bananas that are mostly brown or even black on the outside, super soft, and smell really sweet. Those aren’t just overripe; they’re perfect! They mash easier and give you WAY more natural sweetness and banana flavor. Underripe bananas just won’t give you that same rich taste or moisture, so hold off on using them until they’re looking a little past their prime.
Can I add nuts or other mix-ins?
Absolutely! That’s one of the fun parts of a sheet cake, you can totally customize it. Chopped walnuts or pecans are a fantastic addition – they add a lovely crunch and nuttiness that goes beautifully with the banana and oats. Just fold in about ½ cup with your dry ingredients. You could also try adding vegan chocolate chips for a real treat, or even some shredded zucchini for extra moisture (squeeze it really well first!).
My cake seems a little dense. What did I do wrong?
Don’t you worry! Sometimes this happens. The most common culprit is overmixing the batter after you add the flour. When you mix too much, you develop the gluten in the flour, which can make the cake tough or dense. The trick is to stir *just* until everything is combined. Also, make sure your baking soda is fresh! Old baking soda loses its power to help the cake rise. And, double-check that your bananas are super ripe, as that really impacts the moisture and tenderness!
Nutritional Information (Estimated)
Just a heads-up, this is an estimate, and the exact numbers can wiggle around a bit depending on the brands you use and how you whip it up. But generally, one slice of this delightful Vegan Banana Oatmeal Sheet Cake comes in at about 250 calories, with around 10g of fat, 4g of protein, and 35g of carbs. It’s a pretty balanced little treat, if I do say so myself!
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Vegan Banana Oatmeal Sheet Cake
- Total Time: 50 min
- Yield: 12 servings 1x
- Diet: Vegan
Description
A simple and moist vegan sheet cake made with oats and bananas.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup mashed ripe bananas (about 2 medium)
- ½ cup unsweetened applesauce
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup unsweetened plant-based milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt.
- In a separate medium bowl, combine the mashed bananas, applesauce, sugar, vegetable oil, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gradually stir in the plant-based milk until the batter is smooth.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure your bananas are very ripe for the best flavor and sweetness.
- You can add ½ cup of chopped walnuts or pecans to the batter for extra texture.
- This cake is delicious on its own or with a simple glaze.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan banana oatmeal sheet cake, vegan cake, banana cake, oatmeal cake, dairy-free cake, egg-free cake