Eggless & Dairy-Free Banana Pudding Layer Cake
Eggless & Dairy-Free Banana Pudding Layer Cake
Ingredients
For the Banana Sponge Cake
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed (about 1 cup)
- 1 1/4 cups dairy-free milk, such as almond or soy milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
For the Vanilla Custard Buttercream
- 1 cup dairy-free butter, softened
- 3 cups powdered sugar
- 1/4 cup dairy-free milk, or more, as needed
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free vanilla custard, prepared and cooled (see below)
For the Dairy-Free Vanilla Custard
- 2 cups dairy-free milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons dairy-free butter
For Assembly and Garnish
- 1 1/2 cups vanilla wafers, crushed
Instructions
- 1
Preheat oven to 350°F. Grease and flour three 8-inch round cake pans, or line with parchment paper.
⏱️ 5 min
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt for the banana sponge cake.
⏱️ 3 min
- 3
In a separate medium bowl, combine the mashed bananas, dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar. Mix well.
⏱️ 5 min
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
⏱️ 2 min
- 5
Divide the batter evenly among the three prepared cake pans.
⏱️ 2 min
- 6
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 40 min
- 7
While the cakes are cooling, prepare the dairy-free vanilla custard. In a medium saucepan, whisk together 1 1/2 cups of dairy-free milk, granulated sugar, and cornstarch until smooth. Heat over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and simmer for 1 minute, stirring.
⏱️ 10 min
- 8
Remove from heat and stir in the vanilla extract and dairy-free butter until melted and combined. Pour the custard into a heatproof bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 1 hour, or until completely cold.
⏱️ 65 min
- 9
Once the custard is chilled, prepare the vanilla custard buttercream. In a large bowl, beat the softened dairy-free butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, alternating with the dairy-free milk, until smooth and creamy. Beat in the vanilla extract and 1/2 cup of the prepared and cooled dairy-free vanilla custard until well combined.
⏱️ 10 min
- 10
To assemble the cake: Place one cooled cake layer on a serving plate or cake stand. Pipe a border of vanilla custard buttercream around the edge of the cake layer, creating a well in the center.
⏱️ 5 min
- 11
Fill the well with a generous amount of the remaining dairy-free vanilla custard. Sprinkle a layer of crushed vanilla wafers over the custard.
⏱️ 3 min
- 12
Carefully place the second cake layer on top and repeat the buttercream border, custard filling, and crushed wafer steps.
⏱️ 5 min
- 13
Place the third cake layer on top. Frost the entire cake (top and sides) with the remaining vanilla custard buttercream.
⏱️ 10 min
- 14
For the custard drip topping, thin out a small amount of the remaining dairy-free vanilla custard with a tiny bit of dairy-free milk if needed, until it's a pourable consistency. Drizzle the thinned custard over the top edge of the cake, allowing it to drip down the sides. Garnish the top of the cake with more crushed vanilla wafers.
⏱️ 5 min
- 15
Refrigerate the cake for at least 30 minutes before serving to allow the layers to set.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Eggless & Dairy-Free Banana Pudding Layer Cake
Ingredients
For the Banana Sponge Cake
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed (about 1 cup)
- 1 1/4 cups dairy-free milk, such as almond or soy milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
For the Vanilla Custard Buttercream
- 1 cup dairy-free butter, softened
- 3 cups powdered sugar
- 1/4 cup dairy-free milk, or more, as needed
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free vanilla custard, prepared and cooled (see below)
For the Dairy-Free Vanilla Custard
- 2 cups dairy-free milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons dairy-free butter
For Assembly and Garnish
- 1 1/2 cups vanilla wafers, crushed
Instructions
- 1
Preheat oven to 350°F. Grease and flour three 8-inch round cake pans, or line with parchment paper.
⏱️ 5 min - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt for the banana sponge cake.
⏱️ 3 min - 3
In a separate medium bowl, combine the mashed bananas, dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar. Mix well.
⏱️ 5 min - 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
⏱️ 2 min - 5
Divide the batter evenly among the three prepared cake pans.
⏱️ 2 min - 6
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 40 min - 7
While the cakes are cooling, prepare the dairy-free vanilla custard. In a medium saucepan, whisk together 1 1/2 cups of dairy-free milk, granulated sugar, and cornstarch until smooth. Heat over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and simmer for 1 minute, stirring.
⏱️ 10 min - 8
Remove from heat and stir in the vanilla extract and dairy-free butter until melted and combined. Pour the custard into a heatproof bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 1 hour, or until completely cold.
⏱️ 65 min - 9
Once the custard is chilled, prepare the vanilla custard buttercream. In a large bowl, beat the softened dairy-free butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, alternating with the dairy-free milk, until smooth and creamy. Beat in the vanilla extract and 1/2 cup of the prepared and cooled dairy-free vanilla custard until well combined.
⏱️ 10 min - 10
To assemble the cake: Place one cooled cake layer on a serving plate or cake stand. Pipe a border of vanilla custard buttercream around the edge of the cake layer, creating a well in the center.
⏱️ 5 min - 11
Fill the well with a generous amount of the remaining dairy-free vanilla custard. Sprinkle a layer of crushed vanilla wafers over the custard.
⏱️ 3 min - 12
Carefully place the second cake layer on top and repeat the buttercream border, custard filling, and crushed wafer steps.
⏱️ 5 min - 13
Place the third cake layer on top. Frost the entire cake (top and sides) with the remaining vanilla custard buttercream.
⏱️ 10 min - 14
For the custard drip topping, thin out a small amount of the remaining dairy-free vanilla custard with a tiny bit of dairy-free milk if needed, until it's a pourable consistency. Drizzle the thinned custard over the top edge of the cake, allowing it to drip down the sides. Garnish the top of the cake with more crushed vanilla wafers.
⏱️ 5 min - 15
Refrigerate the cake for at least 30 minutes before serving to allow the layers to set.
⏱️ 30 min