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Banana Cake With Peanut Butter Frosting [Vegan]

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This version of an Elvis cake– a wholesome but melt-in-the-mouth tender banana cake with a peanut-butter frosting– is nowhere near as fattening or scary. In fact, it’s a pretty low-on-guilt cake, especially if you make it with whole-wheat pastry flour.

Banana Cake With Peanut Butter Frosting [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

  • 2 cups whole-wheat pastry flour (all-purpose flour is a good substitute– it makes for an even more tender cake)
  • 1/2 cup canola or other vegetable oil
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 cup sugar
  • 1/4 tsp salt
  • 3 medium, very ripe bananas, mashed
  • 1/2 cup soy or any non-dairy milk, like almond, cashew, hemp, or pumpkin-seed milk  + 1/2 tsp balsamic vinegar (set aside five minutes to curdle)

Peanut Butter Frosting

  • 1/2 cup smooth and creamy peanut butter
  • 1/3 cup vegan cream cheese
  • 1 1/2 tbsp vegan butter
  • 1 tsp pure vanilla extract
  • 1 1/2 cups confectioners (powdered) sugar

Preparation

  1. Combine the flour, baking soda, baking powder and salt in a bowl.
  2. Beat together the oil and sugar with a handheld mixer for about two minutes.
  3. Add the soymilk mixture and beat until just mixed.
  4. Add the mashed bananas and beat in. Make sure there are no big lumps remaining.
  5. Add the flour to the banana-soymilk-oil mixture in 2 batches, beating in after each addition until the mixture is smooth. Do not overbeat, though.
  6. Line the bottom of two 9-inch cake pans with parchment or wax paper. Oil and flour the pans.
  7. Divide the batter equally between the two pans and bake 25-30 minutes in a 350-degree oven until a toothpick inserted in the center of each cake comes out clean.
  8. Place on a rack to cool, about 10 minutes. Unmold, peel off the parchment paper, and leave on the rack to cool thoroughly before frosting.

Peanut Butter Frosting

  1. Have the peanut butter and Earth Balance at room temperature, and the cream cheese cold. Place the ingredients in a bowl and mix with a wisk or with a handheld or stand mixer until everything’s combined.
  2. Add the sugar 1/2 cup at a time, beating in well after each addition. I use less sugar than most peanut butter frosting recipes would, but if you want a stiffer frosting add more confectioners sugar.
  3. Place the frosting in the refrigerator for at least 30 minutes before frosting.

To assemble the cake:

  1. Place one cake on a cake stand or flat dish. Put about 1/3rd of the frosting in the center of the cake and using a spatula spread it evenly across the surface.
  2. Carefully place the second cake on top of the first one. Put the remaining icing in the center of the cake and evenly frost the top and sides.
  3. Garnish with some chopped, roasted peanuts. In fact, if you have the time and the peanuts, sprinkle nuts all over the surface of the cake and press some into the sides.
  4. Cut yourself a hunka cake love, and enjoy!

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AUTHOR & RECIPE DETAILS


photo

Vaishali Honawar is a former journalist and the blogger behind Holy Cow! Vegan where she veganizes popular Indian recipes and dishes up food for thought. Vaishali was born in India and now lives in the Washington, D.C. area with her husband, two dogs, and two cats. She is a foster volunteer for the city’s animal shelter and she must be doing something right because one of her foster dogs, Freddie, adopted her for a good six years.


 

 

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