Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
4
Beginner
Difficulty
0
Ingredients
- 4 medium very ripe bananas mashed (roughly 1 1/2 cups)
- 3/4 cups coconut sugar
- 1 3/4 -2 cups self-rising flour, sub with spelt or semi-wholewheat for a more wholesome alternative
- 1 cup almond flour or oat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cups cacao powder
- pinch of salt
- 1 cups plant-milk (more if needed)
- 1 tsp apple cider vinegar
- 1/3 cup neutral oil
Vegan creamed cheese frosting
- 3/4 cup vegan creamed cheese
- 1 tbsp softened vegan butter sub with hazelnut butter
- 1/4 cup cacao powder
- 1/2 cup icing sugar
- 1 tsp vanilla extract
- shredded almonds to top
Method
- Preheat the oven to 180 degrees Celsius.
- In a large bowl, mash the bananas and add in the sugar, milk, oil, apple cider vinegar, and let it curdle a bit before adding in the dry ingredients.
- Sift in the flour, almond flour baking powder, and baking soda and mix well.
- Divide the batter and add the cacao powder to the part ratio of the batter.
- Line a square baking tin and pour in the ‘vanilla’ layer of the banana cake, then top with the chocolate layer and bake the cake for 40-45 minutes until brown and cooked all the way through.
- For the frosting, cream together the vegan creamed cheese and the vegan butter before sifting in the icing sugar and cacao powder,
- Once the cake is cooled, frost with the creamed cheese frosting and slivered almonds.
