Can I make peanut butter banana layer cake [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Why is peanut butter banana layer cake [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does peanut butter banana layer cake [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Peanut Butter Banana Layer Cake
[Vegan, Gluten-Free]

AL By: Amy Lyons

Author Bio

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake. She is also... Read More

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Ingredients You Need for Peanut Butter Banana Layer Cake [Vegan, Gluten-Free]

For the Cake:

1 1/2 cups all-purpose gluten free flour
1 cup coconut sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup mashed bananas
1/4 cup virgin coconut oil
1 tablespoon pure vanilla extract
1/4 cup, plus 2 tablespoons water at room temperature
2 tablespoons smooth organic peanut butter
2 tablespoons apple cider vinegar

For the Frosting:

2 15-ounce cans organic full-fat coconut milk, chilled
2 cups unsalted roasted peanuts, soaked for 4 hours and drained
3/4 cup raw coconut nectar or maple syrup
1/2 teaspoon sea salt
2 teaspoons pure vanilla extract
1 3/4 cups coconut butter, warmed to liquid

For the Filling and the Topping:

1/2 cup smooth organic peanut butter
2 large bananas, sliced, divided

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How to Prepare Peanut Butter Banana Layer Cake [Vegan, Gluten-Free]

To Make the Cake:

Preheat oven to 375°F and position rack in center of oven. Line 2 6-inch diameter cake pans with 2-inch high sides with parchment paper. Coat parchment paper and the sides of the pan lightly with coconut oil. Whisk flour, baking soda, sea salt, and sugar in large bowl to blend well.
Whisk bananas, oil, water, peanut butter, and vanilla extract together in small bowl to blend well, then whisk into flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Transfer cake batter to prepared pans and bake until a tester inserted into the center comes out clean, about 25-30 minutes.
Cool cakes completely in pan on the rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Place in refrigerator to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have 4 layers.

To Make the Frosting:

While the cake is cooling, make the frosting. Combine all ingredients in a high-speed blender or food processor and blend until smooth. Pour the frosting into a bowl and let set in freezer until the consistency of whipped cream. This can take anywhere between 30-60 minutes, depending on how warm the frosting is.

To Assemble the Cake:

When ready to frost, place one cake layer on a plate. Spread frosting about 1/2-inch thick over the first layer, then top with the second. Repeat the frosting, then top with a layer of sliced bananas, then the peanut butter, being careful so the cake does not slide.
Then, top with another cake layer, then more frosting, then the last cake layer. Allow to set for 30 minutes in the freezer, to allow the middle layers to set up so they don't slide when frosting the rest of cake. Cover the bowl of frosting with plastic and put it in the freezer, too.
Once they have chilled, spread frosting over top and down sides of cake, and use some of the extra to pipe around the bottom, if desired (put it in a pastry bag or a plastic bag with the corner cut off). Garnish top of cake with remaining bananas.
Store any leftover cake in the refrigerator.

Notes

If you would like a 4-layer 9-inch cake, double this entire recipe and bake in two 9-inch cake pans for about 50-55 minutes until a toothpick inserted into the center comes out clean with a few crumbs attached.