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vegan chocolate banana cake

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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