Vickys Banana Layer Cake GF DF EF SF NF Vegan

Name: Vickys Banana Layer Cake GF DF EF SF NF Vegan
Total time: 2700 s
Yield: 10 servings
Cuisine: British
Ingredients: 240 ml / 1 cup milk of choice - I used light coconut milk; 1 Tbsp apple cider vinegar; 260 g flour / 2 cups plus 1 heaped Tbsp; 1 tsp baking powder; 1 tsp bicarbonate of soda / baking soda; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 2 medium over ripe bananas mashed - around 220g or 2/3 cup; 100 g / 1/2 cup granulated sugar; 65 g / 1/3 cup soft brown sugar; 60 ml / 1/4 cup oil sunflower oil; 1 tsp vanilla extract; 60 g / 1/4 cup vegan butter, I like the gold foil-wrapped Stork; 360 g / 3 cups icing sugar / powdered sugar; 1 tsp vanilla extract; 2 Tbsp non-dairy milk or as required; 1/2 tsp ground cinnamon; Vegan chocolate and extra ground cinnamon for decoration

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

I've shared a couple of banana bread recipes and even banana muffins so far but not this banana layer cake. My eldest sons favourite is banana and it's always handy to use up the over ripe ones. It's my husbands birthday today and with 2 almost black bananas staring at me from the fruit bowl, I knew what I had to do!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

45 minutes

10 servings

Vegan Buttermilk
240 ml/ 1 cup milk of choice - I used light coconut milk
1 Tbspapple cider vinegar
Dry Ingredients
260 gflour / 2 cups plus 1 heaped Tbsp
1 tspbaking powder
1 tspbicarbonate of soda / baking soda
1 tspground cinnamon
1/2 tspground nutmeg
Wet Ingredients
2medium over ripe bananas mashed - around 220g or 2/3 cup
100 g/ 1/2 cup granulated sugar
65 g/ 1/3 cup soft brown sugar
60 ml/ 1/4 cup oil sunflower oil
1 tspvanilla extract
Buttercream
60 g/ 1/4 cup vegan butter, I like the gold foil-wrapped Stork
360 g/ 3 cups icing sugar / powdered sugar
1 tspvanilla extract
2 Tbspnon-dairy milk or as required
1/2 tspground cinnamon
Vegan chocolate and extra ground cinnamon for decoration

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Steps

45 minutes

1

Preheat the oven to gas 4 / 180C / 350F and grease & line 2 x 7" loose bottomed round tins
2

Mix the vegan buttermilk ingredients together and set aside for 5 minutes while you mix the other sets of ingredients
3

Mix the dry ingredients together in one bowl and the wet ingredients together in another
4

Combine the wet and dry, adding the buttermilk mixture a bit at a time, stirring until you form a smooth batter
5

Divide the batter between the 2 cake tins and bake for 30 minutes or until a toothpick inserted in the middle comes out clean
6

Let the tins rest for 10 minutes before turning the cakes out onto a wire rack to cool completely
7

Mix the buttercream ingredients together apart from the chocolate. Use half to sandwich the 2 cakes together and the rest in any way you like. I just swirled mine on top with a spoon but you could pipe on rosettes, skim the sides or do anything you want to do
8

I decorated the cake top with an extra shake of cinnamon and some grated / shaved vegan chocolate but you do you!

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on June 28, 2022 19:38

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!