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.

Recipe

  • 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

Frosting

  • 190g vegetable shortening 
  • 170g vegan butter
  • 400g icing sugar 
  • 50g cocoa powder 
  • 148g vegan hazelnut butter

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4. Grease two 20cm/8in round cake tins and line the bases with baking parchment.
  2. Whisk together the flour, bicarbonate of soda, cinnamon and salt on a low speed until well combined.
  3. Whisk together the mashed banana, light brown soft sugar, sunflower oil, plant milk, white wine vinegar and vanilla extract.
  4. Pour the wet ingredients into the dry and mix on a low speed until just combined. Be careful not to over-mix or the cake can become tough.
  5. 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.
  6. 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.
  7. In a stand mixer, combine all the ingredients for the frosting until smooth. You can also do this with a hand mixer, although i wouldnt attempt 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.

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