#BOSHBakes: Banana Microwave Cake

Need a showstopping dessert or birthday cake in a hurry? We’ve got you covered! The sponge for this cake is cooked in the microwave so it really is the work of moments. The key here is not to hold back on the decoration – we heartily approve of throwing the contents of your baking cupboard at this one. It’s definitely a case of more-is-more so let your inner (or actual) kid go to town.


Serves 8

75ml vegetable oil, plus extra for greasing

125ml unsweetened plant-based milk

1 tsp vanilla extract

4 tbsp milled flaxseeds

2 bananas

100g caster sugar

175g plain flour

2 tsp baking powder

½ tsp salt

For the icing

50g peanut butter

75g plant-based butter

50g icing sugar

To decorate

fresh or maraschino cherries

banana chips

dairy-free chocolate sauce

dairy-free squirty cream (optional)

coloured vegan-friendly sprinkles (optional)


Pasta bowl or baking dish that will fit in your microwave (ours was about 15cm at the base and 21cm at the rim) • Baking paper (optional) • Food processor • Microwave

Prep your baking dish

Grease the baking dish and line it with baking paper if you plan to take the cake out of the dish before serving, letting the paper overhang the edges slightly (if you’re serving it in the dish you don’t need to line it)

Make the cake batter

Put the oil, plant-based milk, vanilla extract and milled flaxseeds into the food processor and blend until smooth • Peel and chop the bananas and add them to the processor, then pulse until smooth • Put the sugar, flour, baking powder and salt into a bowl and mix to combine • Add the mixture to the processor and pulse just until you have a smooth batter – be careful not to overmix

Cook the cake

Pour the batter into the dish and spread it out
to an even layer • Microwave for 8 minutes at 800W • Let the cake stand for 2 minutes, then lift out of the plate with the baking paper (or leave it in the dish) • Let it cool completely, then keep it in the fridge until you’re ready to decorate it

Make the icing

Put the peanut butter, plant-based butter and golden icing sugar in the food processor and blend until pale and creamy


Remove the baking paper, if necessary • Spread the icing over the top of the cake • Decorate with cherries, banana chips, chocolate sauce, dairy-free squirty cream and vegan-friendly sprinkles, if using, just before serving


This delicious recipe is the perfect Veganuary sweet treat and can be found in brilliant BOSH! cookbook, Speedy BOSH! Discover this and more delicious recipes in the full BOSH! library here.


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