Easy Vegan Birthday Cake Recipe (No Bake)

Easy Vegan Birthday Cake Recipe (No Bake) - Almost Zero Waste

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Are you looking for a quick and easy Vegan Birthday Cake Recipe? 

I’m excited to share this no-bake, vegan, peanut butter banana cake, perfect for Birthdays or a delicious treat. 

It is easy to make, and you will need a few ingredients, a blender, and 20 or so minutes. 

Let’s jump right in!

Easy Vegan Birthday Cake,easy vegan birthday cake recipe

Ingredients for the Easy Vegan Birthday Cake: 


You will need just three ingredients – oats, ground into oat flour, dates, and cocoa powder for the crust. If you want the cake to be fully raw, you can substitute the oats for cashews or almonds. 

Peanut cream:

The cream is made mainly with bananas and peanut butter, but to make the cream more firm, we will add coconut oil without falling apart.

While the banana will make it naturally sweet, we will need to have plenty of peanut butter and additional liquid sweetener, like agave.

Chocolate layer: 

The final layer is more chocolate cream; we will add agave, peanut butter, and some plant milk. If we use just chocolate, it will break when we cut the cake.

Because we will add more ingredients, the chocolate layer will be softer and won’t break. If you use chocolate sweetened with sugar, you can skip the agave. 🙂

Easy Vegan Birthday Cake

Easy Vegan Birthday Cake

Yield: 10
Prep Time: 20 minutes
Additional Time: 3 hours
Total Time: 3 hours 20 minutes

Quick, no-bake, vegan, peanut butter-banana cake, perfect for Birthdays


  • CRUST:
  • 120g (1 ½ cup) oats, blended into oat flour
  • 170g (3/4 cup) dates
  • 16g / 2 tsp (1/8 cup) cocoa powder
  • A pinch of salt
  • Optional: Add 2 - 5 tbsp of plant milk if the mix is too dry
  • TOP:
  • 3 bananas (290g)
  • 40ml (~0.17 cup) coconut oil
  • 80g (~1/4 cup) agave
  • 180g (¾ cup) peanut butter
  • A pinch of salt
  • 50g chocolate
  • 50ml plant milk
  • 25g agave
  • 25g peanut butter


    1. First, make the crust. Blend oats into oat flour, then add dates, cocoa powder, and a pinch of salt. Pulse until everything is well-combined. Optional: Add 2 - 5 tbsp of plant milk if the mix is too dry.
    2. For the second layer, blend bananas, peanut butter, coconut oil, agave, and a pinch of salt, until you get homogeneous peanut-banana cream. Add on top of the crust and spread evenly. Then, place the cake in the freezer.
    3. Add 50g of chocolate to the top layer in a small glass/jar, and place it in boiling water. Add 50ml of plant milk, 25g agave, 25g peanut butter, and stir until it is well combined.
    4. Wait for the chocolate layer to cool down, then take the cake out of the freezer, and pour it on top. Spread evenly, and return to the freezer.
    5. After an hour, you can decorate with cocoa nibs.
    6. Keep in the freezer for at least 3-4 hours before serving.
Nutrition Information:
Yield: 10 Serving Size: 1 piece
Amount Per Serving: Calories: 326Total Fat: 18,2gCarbohydrates: 32gFiber: 4.1gSugar: 18.1gProtein: 7.8g

If you want a similar but low-calorie version of this Peanut Butter Cake, check out my newer recipe here!

Easy Vegan Birthday Cake,easy vegan birthday cake recipe


  1. hello! today I made this cake (for tomorrow) ? but I did some changes (oat to rice flakes, coconut oil to coconut full fat cream, agave to coconut sugar). Usually I don’t taste while cooking, but because of changes I had to taste for texture or sweetness. Well, it tasted very promising!!
    And fun part- I always run into difficulties while decorating vegan cakes. This time it looks like something random sparkled on top of the cake from the pantry…? ?

    1. Oh, that sounds pretty good! How was it? I would love to know :)) And I understand, I have the same problem when it comes to decorating cakes. Sprinkling random things is my to-go option 😀 And honestly, cocoa nibs look pretty okay!

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