Ingredients:
Banana Cake
2 cups of whole wheat flour
1 teaspoon of baking soda
½ teaspoon of salt
½ cup of applesauce
1 ½ cups of fair trade natural cane sugar
2 flax eggs (2.5 tablespoons ground flax + 5 tablespoons of water per egg)
1 cup of vegan yogurt
1 teaspoon of vanilla
3 large ripe bananas
Dark Chocolate Filling
4 oz. of dark chocolate
⅓ cup of almond milk (or any kind of milk)
½ teaspoon of vanilla
pinch of salt
Peanut Butter Frosting
1 cup of all natural peanut butter (chunky or creamy)
1 cup of fair trade natural cane sugar
½ cup almond milk
1 teaspoon of vanilla
pinch of salt
Toppings
Banana slices
Chunks of dark chocolate
Instructions:
- Preheat oven to 350 degrees. Spray and flour down two 9" round cake pans. I used coconut oil spray.
-Wisk together all of the cake ingredients. It's best to separately mix the dry and wet ingredients first, but I'm impatient so I just throw them all together.
-Equally distribute this mixture into the two cake pans. Bake for 20-25 minutes. Wait for cakes to cool before making the filling and frosting.
-For the filling, break the chocolate into pieces and heat in a saucepan over medium heat. Mix in milk, vanilla and salt. Pour and spread over one of the cakes. Place the other cake on top.
-For the frosting, blend together peanut butter, milk, vanilla, sugar and salt. The peanut butter I used was very dry and thick so I actually cooked these ingredients over heat in a saucepan as well. Try blending without heat to get more of a fluffy consistency. Spread over top and sides of cake.
-Decorate the top with bananas and chocolate. Enjoy!!!
Original unmodified recipe taken from 2teaspoons.com.
No comments:
Post a Comment