• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sugared & Stirred

dairy-free. still delicious.

  • Home
  • Recipes
    • Bars + Brownies
    • Breads
    • Cake
    • Cookies
    • Gluten-Free
    • Ice Cream + Popsicles
    • Pies + Pastries
    • Vegan
  • About
  • Contact
  • Resources
    • FAQ
    • Shop
    • Work with Me

Coffee Banana Layer Cake with Coffee Frosting (dairy-free)

September 27, 2020 by Rachael Ng Leave a Comment

Jump to Recipe

Banana cake layers flavored with both fresh and instant coffee – all wrapped up in a simple cake with a dairy-free coffee buttercream! A cozy slice of this Coffee Banana Cake will go perfectly with your favorite cup of hot coffee!

Coffee Banana Layer Cake

This easy Coffee Banana Cake is like a dressed up version of my favorite banana bread: 2 layers of perfectly moist, coffee-flavored banana “cake” with loads of coffee buttercream. It’s the perfect dessert to save those brown bananas from being thrown into the trash bin. Please tell me I’m not the only one who’s constantly shuffling too-ripe bananas from the counter to the freezer in hopes that I’ll utilized them in a smoothie or banana loaf (real talk, I have a literal bunch of near-black bananas in my freezer currently. Plus a couple more.).

With a few staple ingredients, like bananas, coffee, flour, eggs, and powdered sugar, you’ll have a beautiful and unique cake to serve any way you’d like. And it all comes together quite easily. The batter mixes up like muffins or a quick loaf, and the buttercream frosting is a mix of standard ingredients with the addition of plant-based butter (in place of butter) if you’re dairy-free. Decorate the cake however tickles your fancy (or will impress your friends and family) and enjoy!

Some of the Ingredients You’ll Need + Substitutions:

  • All-purpose flour (I like to use unbleached) can be replaced with a 50:50 mix of whole wheat + AP flour or white whole wheat + AP flour. You can also make this cake with whole wheat pastry flour to make it extra fluffy (this is one of my fave flours!).
  • Granulated sugar is necessary, and I recommend coconut sugar, raw cane sugar, or white, granulated cane sugar. Brown sugar will probably work, too.
  • Eggs bind the cake, but if you’re looking for an egg-less recipe, flax egg should work in place of the eggs. 1 Tbsp flaxseed meal + 3 Tbsp warm water = 1 flax egg (so you’ll need 3 Tbsp flaxseed meal + 9 Tbsp warm water).
  • Coffee in two forms: fresh brewed and instant coffee granules for maximum flavor. If you can only use 1 kind of coffee, go for the granules as the concentration of flavor is necessary for this recipe! You can use the instant coffee to make coffee OR you can use plant-based milk in place of the fresh brewed coffee.
  • Oil adds moisture, and I recommend avocado oil or light olive oil for this recipe. You can also use melted coconut oil or vegetable oil.
  • Plant-based butter makes up the frosting. If you aren’t dairy-free, regular butter will work, too.
  • Vegetable shortening stiffens the plant-based frosting. Feel free to use more plant-based butter (or regular butter) in its place, but you may need more powdered sugar/less liquid coffee for the frosting.
  • Powdered sugar is necessary for that classic buttercream texture and flavor. I don’t recommend any substitutes.
Continue to Content
Yield: 10-12 Slices

Coffee Banana Layer Cake with Coffee Frosting

Coffee Banana Layer Cake with Coffee Frosting

A simple layer cake that combines classic banana bread flavor with the decadent addition of real coffee! Take your banana baking up a notch with this easy cake!

Prep Time 45 minutes
Cook Time 20 minutes
Additional Time 2 hours
Total Time 3 hours 5 minutes

Ingredients

Banana Coffee Cake

  • 2 1/4 cups unbleached all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 Tbsp cinnamon
  • 3/4 cup sugar (coconut, raw cane, or regular cane sugar)
  • 3 large eggs, room temp
  • 1/2 cup strong coffee
  • 3 Tbsp instant coffee granules
  • 5 Tbsp oil (I used light olive oil)
  • 1 tsp vanilla extract
  • 1 1/2 cups mashed ripe banana (3-4 medium bananas)

Coffee Frosting

  • 1 1/2 cups plant-based butter, stick form, softened
  • 1/2 cup vegetable shortening (or more plant-based butter)
  • 1 tsp vanilla extract
  • 1/4 cup strong coffee, cooled
  • 1 Tbsp instant coffee granules
  • ~6 cups powdered sugar

Instructions

Make the Cake

  1. Preheat your oven to 350°F and bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. Meanwhile, prepare two 8" cake pans with non-stick spray and parchment paper circles. I like to spray the pans, lay the parchment circles in the bottoms, and then spray the parchment.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon; set aside.
  4. In a medium bowl, whisk together the sugar, eggs, coffee, instant coffee, oil, vanilla, and mashed banana until everything is totally combined. Add liquid ingredients to dry and gently mix until no flour pockets remain - be careful not to over-mix the batter.
  5. Divide the batter evenly into the two prepared cake pans (it's best to use a kitchen scale here for precision). Tap the pans on your counter to even out the batter.
  6. Bake cakes at 350°F for 15-20 minutes or until a toothpick inserted into the middle comes out clean. Allow the cakes to cool in the pans for 10 minutes. Then turn each cake out onto a cooling rack and remove and toss out the parchment paper circles. Allow cakes to cool completely before frosting.

Make the Frosting + Build the Cake

  1. Once the cakes are totally cooled, you can make the frosting. In a medium bowl, beat together the softened vegan butter and vegetable shortening. Beat in the vanilla extract and instant coffee granules.
  2. Add half of the powdered sugar and beat. Then beat in the 1/4 cup of coffee. Continue adding powdered sugar until the frosting forms. You may need to add a little more or less powdered sugar depending on how your frosting is coming together. You want the frosting to be smooth and spreadable but also thick enough to hold its shape.
  3. Frost the cake by placing one cake, right-side up, on a cake stand or plate. Add roughly 12 Tbsp or 3/4 cup of frosting to the top of the cake and spread evenly across the cake surface, leaving 1/4" of cake around the edge.
  4. Place the second cake layer on top, right-side down so that the flat, smooth bottom is facing up. Begin adding frosting to the side of the cake where the two layers meet, generously filling in the gap. Then continue frosting the cake all the way around and on top, swirling as you go along (or smoothing with a bench scraper).
  5. Decorate the cake however you'd like, or simply swirl the frosting for that classic, home-baked look.
  6. Store any leftovers in an airtight container at room temperature or in the refrigerator if your storage area is warm.

Notes

  • To keep your cake stand or plate clean while frosting the cake, cut large parchment paper triangles and gently slide/shimmy them under the cake until the stand/plate is covered (see photos above)

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Cake, Dairy-free Tagged With: banana cake, coffee banana cake, coffee frosting, dairy free banana cake, dairy free cake

Previous Post: « Rocky Road Brownie Cookies (dairy-free)
Next Post: Pumpkin Butter »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Never miss a recipe!

Instagram

S’mores Chocolate Chip Cookies are stuffed with marshmallow, tons of chocolate, and plenty of graham cracker crumbs and pieces!! ✨The weather has been slowly warming and we all know that summer = s’mores! 🪵🔥 What’s your fave s’mores dessert?!
Vegan Classic Brownies made perfectly chewy and delicious! 🤎 Baked with standard pantry ingredients, these brownies are simple to make and taste just as good as the non-vegan version 😇 Find the recipe at the link in my bio @sugaredandstirred
My soft-baked Peanut Butter Stuffed Chocolate Cookies are out-of-this-world delicious!! 💫 Roll them in sugar or chocolate sprinkles for an extra mouth-watering aesthetic 🤤 Find the recipe linked in my bio, friends! @sugaredandstirred 🤎
NEW! ✨ Your favorite chocolate chip cookie dough dipped or drizzled in luscious chocolate! This classic cookie dough is seriously irresistible and made safe to eat using applesauce and heat-treated flour. I promise you won’t taste the apple! Just sweet, sweet cookie dough just the way you love 😋 Find the recipe at the link in my bio @sugaredandstirred 💛
Soft-baked Peanut Butter Cookie Bars loaded with chocolate chips and nutty, sweet spelt flour! ✨ These irresistibly moist cookie bars are made with olive oil and a bit of low GI coconut sugar (plus brown sugar!). Find them at the link in my bio 💛
🍋✨NEW✨🍋 Lemon Ginger Cupcakes have hit the blog! Make them mini or standard size - whatever you do, you’ll LOVE these! Soft, springy cake flavored with fresh lemon & fresh ginger. All topped with an easy lemon ginger buttercream. Find the recipe at the link in my bio 💖
Blueberry Thyme Collagen Muffins made with @ancientnutrition ‘s new Multi Collagen Protein!! 🫐😋 [ad] The new formula, now with fermented collagen, has the power of 5 collagen types! Plus both vitamin C and probiotics ✨ Mix the unflavored powder into these muffins as a tasty way to get more collagen. YUM. Check out the link in my bio to shop the @ancientnutrition Multi Collagen Protein or head to your local @target ❤️ Find the recipe for these amazing healthier muffins below!
Mini Banana Cupcakes are perfect for the upcoming Easter weekend! 🌸 Topped with a dark chocolate frosting, these two-bite cupcakes will be loved by all ☺️ Find them at the link in my bio!
Salted Caramel Chocolate Thumbprint Cookies will always be one of my favorites! A soft, vegan-friendly cookie made with a silky, chewy caramel ✨ Have you made these?? They’re a reader favorite, and I’ve loved seeing your bakes! 🥰❤️

Top Recipes

  • S'mores Chocolate Chip Cookies (dairy-free)
  • Vegan Classic Brownies
  • Brownie Sandwich Cookies with Peanut Butter Frosting (dairy-free)
  • Peanut Butter Stuffed Chocolate Cookies (dairy-free)
  • Peanut Butter Spelt Chocolate Chip Cookie Bars

Footer

Connect with Me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2021 · Foodie Pro & The Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.