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vegan chocolate banana cake

I came up with this recipe for a vegan friend, I love the cake so much that it replaced the regular version of it I used to make. I think its always good to a few recipes that are universally appealing gluten free, dairy free or vegan. I like to serve everyone the same thing regardless of dietary needs. People can be so sceptical of vegan meals or bakes, automatically thinking they are inferior simply because they are vegan, when this is not the case. I have found that all the vegan cakes I have come up with have had a fantastic light crumb.  Everyone loves this cake whether vegan or not.

The cake is light, fluffy and moist and so tender. The frosting is a doddle to make and is very easy to work with it makes icing a cake almost easy. One important thing to note is that the coconut cream or coconut milk must be kept in the fridge until required this will help it separate and the liquid part to sink to the bottom and the firm part stay at the top. I prefer to use coconut cream as you get more solid mass to liquid but either will work. Sometime depending on how much coconut solids I get I may need to add a teaspoon or two of the liquid to make the frosting more spreadable and get that glossy smooth texture.

I hope you enjoy this recipe.

A delicious vegan chocolate banana cake that is light moist and fluffy with an heavenly chocolate and coconut cream frosting.

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vegan chocolate banana cake

Yields10 Servings

Cake
 325 g Plain flour
 1 tsp Baking powder
 1 tsp Bicarbonate of soda
 1 tsp Fine sea salt
 3 Ripe bananas
 125 ml Vegetable oil
 125 ml Almond milk
 50 g Soft light brown sugar
 50 g Caster sugar
 2 tbsp Maple syrup
 1 ½ tbsp Apple cider vinegar
Frosting
 125 g 70% Dark chocolate
 250 ml Can/Carton of coconut cream
 150 g Icing sugarSieved
 1 tsp Vanilla extract

1

Preheat oven to 180°C and line the base of 2 x 8" cake tins with parchment paper. In a large bowl combine dry ingredients flour, baking powder, bicarbonate of soda and salt. Give a quick mix to disperse ingredients.

2

In another large bowl add the bananas and using an electric mixer or fork mash until a smooth puree. To this add oil, almond milk, sugars, maple syrup and vinegar.

3

Pour the wet ingredients into the dry and mix until a smooth batter is achieved. Split the batter equally between the two prepared cake tins and bake in the oven for 25 - 30 minutes. To test pierce the centre with a skewer, it should come out clean. Allow to cool for 5 minutes in the tins before turning out onto a wire rack to cool completely.

Frosting
4

Melt the chocolate in a bowl suspended over a pot of boiling water. Then set aside to cool.

5

Meanwhile, open the coconut cream can or carton upside down and pour off the liquid part. (Reserve for later)
Add the solid part of the coconut cream to a bowl with the icing sugar and beat until smooth. Add to this the now cooled chocolate and vanilla extract and beat again until a smooth consistency is achieved. If frosting is too thick add a teaspoon at a time of the reserved liquid part of the coconut cream until desired consistency is achieved.

6

When cakes have completely cooled, transfer one of the cakes dome side down to a plate or cake stand. Spread half the frosting over pushing right to the edge. Then sandwich together with the other cake, spread the remaining frosting on top. Using a palette knife spread the frosting smoothly around the top and sides of the cake.

Ingredients

Cake
 325 g Plain flour
 1 tsp Baking powder
 1 tsp Bicarbonate of soda
 1 tsp Fine sea salt
 3 Ripe bananas
 125 ml Vegetable oil
 125 ml Almond milk
 50 g Soft light brown sugar
 50 g Caster sugar
 2 tbsp Maple syrup
 1 ½ tbsp Apple cider vinegar
Frosting
 125 g 70% Dark chocolate
 250 ml Can/Carton of coconut cream
 150 g Icing sugarSieved
 1 tsp Vanilla extract

Directions

1

Preheat oven to 180°C and line the base of 2 x 8" cake tins with parchment paper. In a large bowl combine dry ingredients flour, baking powder, bicarbonate of soda and salt. Give a quick mix to disperse ingredients.

2

In another large bowl add the bananas and using an electric mixer or fork mash until a smooth puree. To this add oil, almond milk, sugars, maple syrup and vinegar.

3

Pour the wet ingredients into the dry and mix until a smooth batter is achieved. Split the batter equally between the two prepared cake tins and bake in the oven for 25 - 30 minutes. To test pierce the centre with a skewer, it should come out clean. Allow to cool for 5 minutes in the tins before turning out onto a wire rack to cool completely.

Frosting
4

Melt the chocolate in a bowl suspended over a pot of boiling water. Then set aside to cool.

5

Meanwhile, open the coconut cream can or carton upside down and pour off the liquid part. (Reserve for later)
Add the solid part of the coconut cream to a bowl with the icing sugar and beat until smooth. Add to this the now cooled chocolate and vanilla extract and beat again until a smooth consistency is achieved. If frosting is too thick add a teaspoon at a time of the reserved liquid part of the coconut cream until desired consistency is achieved.

6

When cakes have completely cooled, transfer one of the cakes dome side down to a plate or cake stand. Spread half the frosting over pushing right to the edge. Then sandwich together with the other cake, spread the remaining frosting on top. Using a palette knife spread the frosting smoothly around the top and sides of the cake.

Chocolate Banana Cake

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