Vegan Banana fosters Cake

For mother’s day I made this cake from the classic banana fosters. Since becoming newly vegan (6 months) my family is still I am sure a little shy about it, so I do my best to whip up something AMAZING to knock their socks off with.

To show them that eating vegan isnt just tofu and sprouts (although I do love my tofu and sprouts!!!)



Banana Cake
2-1/2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
1/2 Teaspoon Salt
2/3 Cup Plain Soymilk [use rice, almond, or hemp milk for a soy-free option, I personally used unsweetened Almond Milk]
1 Teaspoon Apple Cider Vinegar
1/2 Cup Earth Balance
3/4 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar
5 Ripe, Medium-Sized Bananas
1 Tablespoon Vanilla Extract
6 Tablespoons Rum

Caramel Frosting

1 Cup Earth Balance
3-1/2 Cups Confectioner’s Sugar
1/3 Cup Brown Sugar
1-1/2 Teaspoons Water
1 Teaspoon Vanilla Extract

Sauteed Bananas
1 Firm, Large Banana, sliced into ¼ inch rounds
2 Tablespoons Brown Sugar
1 Tablespoon Water

Preheat your oven to 350ºF (175ºC) and lightly grease and flour two 8 inch round cake pans (I used 9 x13). In a small bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside. In a separate small bowl, combine the soymilk and vinegar, also moving this to the side. In your stand mixer, cream together the margarine and both sugars until light and fluffy (about 3 mins). Mash the bananas well and mix them in, along with the vanilla. Add the flour mixture, alternately with your now curdled soymilk, into your mixer. Ensure that everything is fully combined before equally dividing the batter between your two prepared pans.

Bake for 25 to 30 minutes, until a toothpick inserted into the center of each layer comes out clean . Remove from the oven, and while they are still warm, poke the cake tops numerous times with your testing toothpick.In a small bowl pour your rum , use a basting brush to generously coat the cake

For the frosting, cream the margarine well and incorporate the confectioner’s sugar slowly. Microwave the brown sugar together with the water for approximately 30 to 60 seconds, just until the sugar dissolves and it begins to bubble a bit. Let the brown sugar stand for a few minutes to cool off, then pour it into the margarine mixture. With the mixer on high, beat the frosting vigorously until all of the ingredients are fully incorporated. Stir in the vanilla, and frost the cake as desired.

For the banana garnish, combine the brown sugar and water in a non-stick skillet over medium heat. Cook until the sugar dissolves. Add the banana, and stir to coat all of the pieces well. Cook for about 2 minutes, until the sugar bubbles and darkens into a golden caramel, stirring gently every so often. Spoon mixture over cut cake before serving Image

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