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  • Writer's pictureMealsbymiri

(ad) Banana sheet pan cake

I've teamed up with my friends at Nature's Charm for another delicious recipe. This time I used their evaporated coconut milk and salted coconut caramel sauce to make a delicious vegan banana and caramel flavoured cake! This cake is super easy to make as it is just one layer and requires no fancy equipment to make and assemble. Since it's in a sheet pan it's also easy to transport and bring with you to birthdays, dinners or any other occasion. It's super delicious and moist from the amount of bananas, and stays well in the fridge (covered) for up to a week without going dry too. I hope you give it a crack and love it as much as I did!


500g all purpose flour

350g granulated sugar

100g brown sugar

2tsp baking powder

1tsp baking soda

2/3 tsp fine table salt

2tsp cinnamon

300g unsweetened soy milk

100g Nature's Charm evaporated coconut milk

30g apple cider vinegar

90g vegan butter

Egg replacer for baking equal to 2 eggs (I used Orgran egg replacer)

1.5tsp vanilla extract

400g ripe banana

100g dairy free chocolate


250g vegan butter

500g powdered sugar

150g Natures Charm coconut salted caramel sauce

a pinch of salt

For decor

3-4 tbsp Natures Charm coconut salted caramel sauce

80g chopped vegan chocolate


Whisk flour, brown sugar, sugar, baking powder, baking soda, salt and cinnamon together until fully combined. Mash your bananas well until there are no large lumps. Mix soy milk and apple cider vinegar in a bowl and set aside for a few minutes to curdle. Prepare your egg replacer and add to the wet mix along with vanilla extract. Melt the butter. Add the wet mix into the dry, pour in the melted butter and mashed bananas and mix until almost combined. Chop the chocolate and add to the mixture. Mix again until fully combined and the chocolate is evenly spread throughout the batter. Pour the batter into a rectangular cake pan (approximately 29cmx45cm) that’s been greased with a little vegan butter or neutral cooking oil or lined with parchment paper. Bake in the middle of a preheated oven at 180 degrees Celsius for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let cool completely before frosting.

To make the frosting, beat together vegan butter, powdered sugar, Natures Charm coconut salted caramel sauce sauce and a pinch of salt. Spread the frosting evenly across the cake and drizzle som extra caramel sauce on top. Swirl it through the frosting with a spoon or chopstick. Sprinkle on some more chopped chocolate. Slice and serve!

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