Healthy Banana Cake With Peanut Butter Frosting and Maca Chocolate Sauce
[Vegan]

To Make the Cake:

1. Oil and flour an 8-inch round cake pan (I think a 9-inch would work too, yielding a slightly thinner cake). Preheat the oven to 350°F.
2. In a small bowl, combine soy milk and apple cider vinegar. Set aside and allow to curdle, this will be your “buttermilk.” In another small bowl, combine flaxseeds and water and set aside, this will be your “egg.”
3. In a medium bowl, mash bananas very well until they’re in an almost liquid state. Whisk in flax egg, vanilla extract, maple syrup and oil. Then add your vegan buttermilk and combine well.
4. In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and allspice. Whisk in wet ingredients and mix until fully incorporated.
5. Pour the batter into your pan and bake for 25 to 45 minutes. The cake is ready when a toothpick comes out clean. Once your cake is done, remove from the oven, let cool enough to handle and unmold. Let cool completely before icing.

To Make the Frosting:

1. In a medium-sized bowl, mash your banana very well with a fork until it’s an almost liquid state. Add in your peanut butter and mix very well. Add powdered sugar, 1 tablespoon at a time, until you reach desire consistency and sweetness. I must have added about 2 tablespoons. If you want to avoid sugar, you could omit completely, you’ll simply end up with a stickier and of course less sweet icing.
2. Once your frosting/icing is ready, simply pour it over your cake and spread evenly.

To Make the Maca Chocolate Sauce:

1. Whisk your cacao and maca together (if you don’t have maca, just use more cacao).