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Dairy and Egg Free Banana or Peach Cake

This vegan cake flavored with fruit is allergy friendly and great for babies who may not be ready for dairy or eggs.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 30
Calories 174 kcal
Author Meghan Gray

Ingredients

  • 2 cups white sugar
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 ripe bananas mashed OR 4 ripe peaches, peeled and diced
  • 2 cups water
  • 1 cup vegetable oil
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix sugar, flour, baking soda, and salt.
  3. Add bananas, water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.
  4. Pour into a 9×13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.
  5. For cupcakes: Makes approximately 30 each. Bake for 20-30 minutes.
  6. For half recipe: Bake in loaf pan for 45 minutes.