This vegan banana cake is sweetened with maple syrup and ripe bananas, with a nice, sturdy base of whole grain flour. Perfect for a first birthday cake, or just when you want a bit of a treat.
½cup + 2 tablespoonsnon-dairy milk, I use almond milk
1teaspoonapple cider vinegar
1 ¼cupswhole wheat pastry flour
1 ½teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonfine sea salt
⅛teaspoonground cardamom
1/8teaspoonground cinnamon
2tablespoonsolive oil
2bananas, very ripe, and pureed
½cupmaple syrup
Instructions
Heat oven to 350℉ and lightly oil an 8-inch round cake tin and line with a round of parchment.
Place the non-dairy milk in a small bowl and whisk in the apple cider vinegar. Let stand for about 5 minutes until milk is curdled.
In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, salt, ground cardamom and ground cinnamon.
In another large bowl whisk together the olive oil, banana purée, and maple syrup. Whisk in the non-dairy milk.
Pour wet ingredients into dry and stir well to combine.
Pour the mixture into prepared pan and bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
Notes
To make this vegan banana cake even less sweet – more snack and less dessert – reduce the maple syrup to ¼ cup and add ¼ cup of water.Frosting suggestions:
A dusting of powdered sugar
A smear of peanut butter or cream cheese
A quick glaze of almond butter/maple syrup/dash of water whisked together.
Dark chocolate ganache would also be lovely. plus a smattering of toasted walnuts or chopped almonds.