This girl is baking her vegan cake and eating it too. Get the recipes..
Today, a cake that I’m pretty sure “the king” himself would approve of. It’s a vegan “Elvis” cake. Peanut butter, banana and chocolate all in a fun sandwich-style plating effect.
NOTE: Easy or From Scratch. To make this really simple, I’ve included instructions based on using a box of vanilla frosting mix and vanilla cake mix. I used a vegan Dr. Oetker brand. (If you have your own from scratch recipe for vanilla frosting or cake – go for it!)
makes one cake (two “sandwich” style halves, optional)
Easy Banana Cake:
1 box vanilla cake mix (or see note above)
1 large ripe banana, smashed
2/3 cup vanilla frosting (my egg replacer, subbed for 3 eggs)
2/3 cup soy milk
1/2 cup canola oil
1/2 tsp cinnamon
Peanut Butter Frosting:
1 stick of softened vegan buttery spread (my butter replacer)
1 box vanilla frosting mix (or from scratch mixture)
1/4 tsp cinnamon
3/4 cup peanut butter
Chocolate Caramel Sauce (recipe below)
1 ripe banana, thinly sliced – for garnish and layering
1. Preheat your oven to 350.
2. Combine your cake batter as directed – fold in the smashed banana last. Pour into greased cake pans – and bake as directed – until the center is fluffy and baked through. I used two small rectangle baking dishes.
3. Cool your cakes. And whip up your frosting with a hand mixer. Place in fridge to chill.
4. Prepare your chocolate caramel according to recipe instructions. Cool in fridge until ready for drizzling.
6. Assemble your cake! (If you want the ‘cut sandwich’ look you will need to slice each cake and pair it with its half – as I did in photos). Place the first layer on your serving platter. Frost. Add a few slices of banana to the center of the cake. Then add top cake layer over top. Finish frosting the entire cake and top with the remaining sliced bananas. Store in fridge until ready to serve.
7. Serve by drizzling chocolate caramel over top.
Salted Chocolate Caramel Sauce
vegan, makes about 2 cups
3/4 cup soy milk (milk)
1 stick of vegan buttery spread (butter)
1 cup sugar
pinch of sea salt
2 Tbsp corn starch (you could also use arrowroot powder)
1/4 cup dairy-free fudge sauce (I used Santa Cruz brand)
1/4 tsp vanilla extract
dash of cinnamon
1. Add cold milk to a small sauce pot. Add in corn starch and stir until dissolved.
2. Turn on the heat and add in the butter and sugar. Continue stirring over medium heat until the butter and sugar has dissolves/melted into the mixture. Keep stirring.
3. Bring the mixture to a boil – and keep stirring until it starts to thicken. Fold in the cinnamon, salt and vanilla – lastly, add in the chocolate fudge sauce. Stir for another minute and remove from heat.
4. Pour into a bowl and place in the fridge. The sauce should harden to a nice ‘caramel’ consistency in about 20-30 minutes. Pour into smaller bowls and place in freezer for even faster cooling. You’ll notice that in about an hour the sauce will get very thick. If you need to ‘loosen’ the consistency before serving – simply place in microwave for a few seconds to soften the texture.