I almost don’t want to put vegan in the title. This cake is for everyone, not just the dairy intolerant.
I always try to have a few great recipes up my sleeve for vegan guests. More importantly, I don’t want to make concessions in flavour, texture or appearance. This cake wins across the board.
- 285g plain flour
- 1 1/2 tsp bicarb
- 1 tsp ground cinnamon
- 1/2 tsp flakey salt
- 330g very ripe mashed bananas
- 200g light brown soft sugar
- 135ml sunflower oil
- 90ml unsweetened oat milk
- 1 1/2 tsp white wine vinegar
- 1 tsp vanilla extract
- 190g vegetable shortening
- 170g vegan butter
- 400g icing sugar
- 50g cocoa powder
- 148g vegan hazelnut butter
- Preheat the oven to 180C/350F/gas mark 4. Grease two 20cm/8in round cake tins and line the bases with baking parchment.
- Whisk together the flour, bicarbonate of soda, cinnamon and salt on
a lowspeed until well combined.
- Whisk together the mashed banana, light brown soft sugar, sunflower oil, plant milk, white wine vinegar and vanilla extract.
- Pour the wet ingredients into the dry and mix on
a lowspeed until just combined. Be careful not to over-mix or the cake can become tough.
- Divide the batter evenly between the tins and bake for 25-30 minutes until firm to the touch and a skewer inserted into the centre comes out clean.
- Leave the cakes to cool in their tins for 10 minutes then carefully turn them out onto a wire rack and leave to cool completely.
- In a stand mixer, combine all the ingredients for the frosting until smooth. You can also do this with a hand mixer, although i
wouldntattempt it with a hand whisk.
This cake and the frosting benefits for having time to sit, so feel free to make it day before. I made it a day ahead of a brunch and it didn’t loose an ounce of moisture.