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Vegan Banana Peanut Butter Cake with Caramelised Frosting Recipe

This is the winning recipe in our October 2014 Real Foods Free-From Baking Competition, baked and photographed by Sophie Ellis from Southend-on-Sea who is currently studying in Brighton : Hello! Here is the recipe for my Vegan Banana & Peanut butter cake with caramelised frosting! It's Vegan, gluten free and made using only affordable ingredients (being a student and all!) I hope you enjoy this recipe :)

Customer Rating:
5.0 (5 votes)
1 Customer Review(s)

Posted by: michael
On:

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

8

Courses etc.

Baking Sweet
Recipes for kids

You will need

IngredientAdd
2 cups or 280 g gluten-free flour mix More products
1 tsp gluten-free baking soda (bicarbonate of soda) More products
2 tsp gluten-free baking powder More products
Vegan replacer equivalent to 1 egg :
1 tsp egg replacer diluted in 2 Tbsp water OR More products
1 Tbsp chia seeds diluted in 2 Tbsp water OR More products
1 Tbsp brown flaxseeds diluted in 2 Tbsp water OR More products
1 Tbsp golden flaxseeds diluted in 2 Tbsp water OR More products
1/4 cup or 60 ml or 4 Tbsp rapeseed oil OR More products
1/4 cup or 60 ml or 4 Tbsp coconut oil More products
3/4 cup or 150g Demerara sugar OR More products
3/4 cup or 150g unrefined coconut palm sugar More products
1/4 tsp sea salt

Awaiting stock

More products
2 Tbsp Meridian smooth peanut butter OR More products
2 Tbsp Meridian crunchy peanut butter More products
3 over-ripe bananas, mashed More products
1/2 cup or 125 ml coconut milk OR More products
1/2 cup or 125 ml soya milk OR

Awaiting stock

More products
1/2 cup or 125 ml dairy free milk substitute of your choice

Awaiting stock

More products
1/2 tsp good quality vanilla extract More products
1 tsp ground cinnamon More products
1/4 tsp freshly squeezed lemon juice More products
For the frosting :
1/4 cup or 60 ml or 4 Tbsp rapeseed or coconut oil, as above OR
1/4 cup or 60 ml or 4 Tbsp coconut butter OR More products
1/4 cup or 60 ml or 4 Tbsp non dairy spread of your choice

Awaiting stock

More products
1/4 cup or 50 g Demerara or coconut palm sugar, as above
2 Tbsp dairy free milk alternative, as above
2 tsp vanilla extract, as above
1 tsp ground cinnamon, as above
1/2 tsp sea salt, as above
2 cups or 110g powdered Demerara or coconut palm sugar, as above OR
2 cups or 110g icing sugar OR

Awaiting stock

More products
2 cups or 110g powdered xylitol

Awaiting stock

More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Cake method :
  • Combine the flour, baking soda, baking powder and salt in a bowl.
  • Beat together the vegan egg/oil and sugar with a handheld mixer for about two minutes. Add lemon & vanilla to the dairy free milk mixture and beat.  Add the mashed bananas & peanut-butter and beat in. Make sure there are no big lumps remaining.
  • Add the flour to the wet mixture and combine until the mixture is smooth. Do not over mix, though.
  • Line the bottom of a 9-inch cake pan with parchment or wax paper. Oil and flour the pan.  Pour the batter in and bake for 25-30 minutes in a 180C or 350F oven until a toothpick inserted in the centre of the cake comes out clean.
  • Place on a rack to cool slightly for about 10 minutes. Unmold, peel off the parchment paper, and leave on the rack to cool thoroughly before frosting.
  • For the Caramelised Frosting :
  • In a small saucepan, bring the oil, coconut butter or margarine, sugar and vegan milk to a gentle boil.
  • Remove from the heat and add in the vanilla, cinnamon, and sea salt. In a mixer, beat this mixture with the powdered sugar or icing sugar until well mixed!
  • Frost the cooled cake. Sprinkle the roasted peanuts on the top of the cake to finish! Mmm peanut heaven!

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Customer comments

Added ByComment
suelittman@hotmail.co.ukBrilliant easy to make (and more than easy to eat!) recipe which has the added bonus of being easy on the purse too! Even better if you have bananas which need eating up.

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