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.
Photo Gallery
Hope you love this super easy and delicious cake!!
