Chocolate Banana Cake
This cake is perfect for a child's birthday as both young and old will enjoy it!
I found this old recipe that I used to LOVE and I asked myself '' why not veganize it? ''. As a surprise, I prepared it for my mom’s birthday and everyone enjoyed it, it tasted the same as before!
Prep : 30 min
Cooking : 40-45 min
Servings : 10
2 Tbsp ground flaxseed
6 Tbsp water
⅔ cup vegan milk (I used unsweetened soy milk)
2 Tbsp vinegar
¾ cup vegan margarine (eg : Becel's)
1 cup sugar
1¼ cup ripe bananas, mashed (I used 3 ripe bananas I had frozen, and half a ripe banana not frozen, using the other half for icing)
1 tsp vanilla
2 cups all-purpose unbleached flour
¾ cup cocoa
1 ½ tsp baking powder
1 tsp baking soda
¾ tsp salt
⅓ cup vegan margarine, melted
1 cup cocoa
1 ½ cup icing sugar
⅓ cup vegan milk (I used unsweetened soy milk)
½ tsp vanilla
¼ cup banana, mashed (app half a banana)
In large bowl, combine flaxseed and water and set aside for 5 to 10 minutes.
Preheat the oven to 350 F.
Oil 2 round cake pans (app 21 cm / 8 inches diameter).
In a small bowl, mix the milk and vinegar.
In the bowl with the flaxseed mix, add margarine, sugar, bananas and vanilla. Mix.
In a medium bowl, mix dry ingredients.
Alternate between the milk mixture and the dry mixture to add to the wet mixture.
Divide the preparation into the 2 molds and bake 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool at least 10 minutes before unmolding.
In a medium bowl, mix margarine and cocoa.
Add the other ingredients except banana. Taste and sweeten to taste.
In a small bowl, mix 1/3 of the frosting with the crushed banana.
Place one of the cakes, curved side down, on a serving plate. Spread the choco-banana icing.
Place the second cake, curved side up.
Spread the rest of the icing on the cake. Decorate as you wish.
Original recipe from my mom, veganized by myself