Vegan Banana Nut Breakfast Cake

You guys, I made a vegan cake.  Did you read that?  I said vegan. Not only is it vegan, I’m considering it healthy enough for breakfast.  I think that’s a plus. 

And until I had some really amazing salmon last weekend, I was tossing the idea of becoming vegan.  Because if I can have cake like this, I have no issue giving up animal products.

Vegan Banana Nut Breakfast Cake

I think I told you that I have recently discovered the amazingness of chia seeds.  They make an appearance in this cake.  As does brown sugar (one of my favorite flavors ever) and apple sauce and whole-wheat flour and bananas.

Vegan Banana Nut Breakfast Cake

This cake is moist beyond moist.  It’s nutty and just slightly sweet and convinces me that vegan baking is something to continue to explore.  What do you think?  Have you tried baking with vegan products and/or without animal products?

Vegan Banana Nut Breakfast Cake

PrintPrint Recipe

Vegan Banana Nut Breakfast Cake Recipe

Yield: 9-12 squares

Prep Time: 10 minutes

Cook Time: 45 minutes

All the flavors of banana nut bread mixed into a healthy whole-wheat breakfast cake featuring chia seeds for added nutrition.


2 Tbs. chia seeds
6 Tbs. warm water
1/2 cup grapeseed oil
1 cup brown sugar
1/2 cup unsweetened applesauce (you can also use yogurt)
1 tsp. vanilla
2 cups whole wheat pastry flour
1 Tbs. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. salt
1 1/2 cups ripe banana
1/2 cup chopped pecans


Preheat oven to 325. Liberally spray an 8x8 baking dish. Set aside.

Combine the chia seeds and warm water in a small bowl and set aside. The mixture will gel and will be used in place of eggs in the batter.

In a small bowl, whisk flour, baking powder, cinnamon and salt together until combined.

In a large bowl, whisk the oil and sugar until combined. Add the chia/water mixture, applesauce, vanilla and bananas. Mix well. Slowly add the flour mixture, stirring to combine all dry ingredients

Fold in the pecans and pour into prepared pan. Bake for 40-50 minutes until a toothpick inserted comes out cleanly. Serve warm or at room temperature.

Cassie's Notes:
If you prefer to make this not vegan, you can replace the chia/egg mixture with 2 eggs and replace the applesauce with the same amount of melted butter.

Other substitutions: sub all-purpose flour for whole-wheat; omit pecans altogether or replace with walnuts or almonds; use canola instead of grapeseed.

I served the cake with peanut butter and honey. It would also be wonderful with Biscoff spread, fresh bananas and yogurt.

Vegan Banana Nut Breakfast Cake