Thursday, August 27, 2015

Gluten free Vegan Banana Cake

This banana cake came out so perfect, so memorable, I just have to post this recipe.  And of course, like all wonderful things that happen by chance, I didn't get a good picture of it.  In fact the only pictures I got of it were taken by my daughter.  But I think she did pretty well considering she's only 11 years old.  

Back to this cake, it has the perfect crumb, perfect amount of sweetness, and everyone, non-vegans included, loved this cake.  Here's the recipe:

Gluten Free Dairy Free Banana Cake

3 large bananas mashed (about 1 ½ cups)
The juice of one lemon
2 eggs (or like I’ve used many times-flax eggs, see the post "faux eggs")
½ cup + 2 Tbs. of oil (I use grapeseed)
¼ cup almond milk
½ cup sugar 
½ tsp. Baking soda
1½ tsp. Baking powder
½ tsp. salt
2 cups gf flour blend (mine has rice flour, tapioca flour, potato starch, and zanthan gum in that order)
½ cup chopped walnuts
Banana chips and extra walnuts for garnish

Preheat oven to 350 degrees.  Grease two 8 inch round pans for a two layer cake, or grease a 9x13 pan for a rectangle cake.  Add to a large mixing bowl or stand mixer the mashed banana, lemon juice, vinegar, eggs, oil, sugar, and almond milk.  Mix on medium speed till well incorporated.  Then add flour, baking soda, baking powder and salt.  (You can pre-sift the flour with the baking powder/soda/salt together, but I don’t bother sifting GF flours.) Mix on medium speed till blended well, but don’t overbeat.  Fold in chopped walnuts. Bake till toothpick inserted comes out clean.  (I forgot to time it)

Cream Cheeze Frosting :
One tub of Tofutti cream cheese
½ cup Earth balance margarine
½ tsp. Vanilla
coconut milk coffee creamer
One 32 oz. Bag of powdered sugar

Let the Tofutti cream cheese and margarine sit out and get close to room temperature or until softened.  With beaters, combine the two on medium speed till well combined.  Add vanilla and combine.  Slowly add powdered sugar 1/2 cup at a time and beat till well combined.  In between intervals of powdered sugar, add 1 to 2 tsp. of coconut milk creamer.  You will use 1-2 Tablespoons of coconut milk creamer depending on the stiffness of the frosting that day.  Making a buttercream is all about technique, and not about exact measurements.  You will not use the entire 32 oz. bag of powdered sugar, more like just over a pound.  But it's better to be safe than sorry.  You can also make your own powdered sugar by blending your favorite sugar in a high speed blender.   When the buttercream holds stiff peaks, you're done!  Frost your cake as desired.  Garnish with banana chips and walnuts if you'd like!  


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