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
Step 1
Preheat the oven to 350F and grease and line an 8×8 pan with parchment paper. Allow some of the paper to hang over the edges so you can lift the cake out later.
Step 2
Whisk together the flour, oat flour, baking powder, baking soda, salt, cinnamon, and ginger and set aside.
Step 3
In a large measuring glass (or something that you can easily pour from) mix together the mashed banana (measured to 3/4 cup), melted butter, vanilla, and milk. Set aside.
Step 4
To a large bowl, add the aquafaba and cream of tartar. Using an electric mixer (hand mixers work best here), whip the aquafaba on high speed until light and fluffy and resembles whipped egg whites. See picture in post for reference. It should take 5-8 minutes of whipping, so keep going until you reach soft airy peaks.
Step 5
Once you’ve reached that consistency, continue mixing on high speed and slowly pour in the sugar. It should turn glossy and frothy.
Step 6
Turn the speed down to medium and slowly pour in the banana mixture, still continuing to mix.
Step 7
Now turn the speed down a notch and mix in all of the dry ingredients. The batter should be somewhat thin.
Step 8
Pour the batter into the pan and bake for 35-40 minutes or until the edges are golden brown and a toothpick comes out clean.
Step 9
Allow the cake to cool at room temperature for 20 minutes then chill uncovered for about 45 minutes, or until it has completely cooled.
Step 10
While the cake chills, make the frosting.
Step 11
Using an electric mixer, mix together the butter and peanut butter until smooth and glossy.
Step 12
Mix in the powdered sugar until well combined, then mix in the cocoa powder.
Step 13
Add the milk one tablespoon at a time until you reach a smooth and spreadable consistency.
Step 14
Once the cake has cooled, lift it out of the pan (or leave it in for easy storage), and plop all of the frosting right in the center of a cake. Use a spoon or offset spatula to spread it out towards the edges in swooping motions. This is how you achieve those creamy swirls on top.
Step 15
Now slice and enjoy! Store any leftovers in a container in the refrigerator.
Step 16
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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!
