Vegan Banana Cake with Peanut Butter Chocolate Frosting
Total Time
55 minute + 1 hour chilling
Prep Time
20 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(1)
Ingredients
9 slices
- 1 cup (135g) gluten free baking flour with xanthan gum (or regular flour)
- 1 cup (85g) oat flour *see notes
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/3 cup (80g) aquafaba (liquid from a can of chickpeas)
- 1/8 tsp cream of tartar
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) vegan butter, melted
- 3/4 cup (220g) finely mashed banana (about 2 medium bananas, measured)
- 1 tsp vanilla extract
- 1/2 cup (120ml) plant milk
- 6 tbsp (80g) vegan butter, room temp
- 1/2 cup (130g) creamy peanut butter like Jif or Skippy
- 3/4 cup (95g) powdered sugar
- 1/4 cup (20g) unsweetened cocoa powder
- 2–3 tbsp plant milk
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Preparation
Chef’s notes
OATS – Use certified gluten free oats if making this gluten free. You can also make your own oat flour by blending oats in a food processor.
Plant-based butters now come in many varieties, but try to use vegan baking butter sticks. I really like Earth Balance or Country Crock Plant Butter. Both can be found in most grocery stores!
Yes, if you are not vegan you can use regular butter in place of the plant butter. Same goes for the milk.
Store the cake in the refrigerator in an air tight container, or covered if storing in the dish it was baked in. It should last up to 5-7 days in the refrigerator and will barely lose any of its moistness!