Our youngest asked for a vegan cake for his birthday so I made him this one which is super moist. It’s a basic cake recipe but I substituted bananas for eggs (yes, it’s really that simple). I also put raspberries and blueberries in alternate layers with frosting and topped the cake with vegan homemade salted caramel popcorn. Recipe for the cake is below:
Cake batter:
2 med banana and enough dairy free margarine to add up to 300g
600g light brown sugar
700g plain flour
100g good quality cocoa powder
2 tsp bicarbonate of soda
3 tsp gluten-free baking powder
800ml unsweetened soya milk
300ml vegetable oil
4 tsp salted caramel flavoring
Frosting:
250g dairy free margarine
500g sifted icing sugar
100g cocoa powder
Layers:
2 punnets raspberries and one of blueberries for the layers
Method:
Preheat oven to 160 and grease and line 4 x 20cm round sandwich tins
Add banana, margarine and sugar to a mixer and whisk until it’s smooth
Add rest of ingredients and mix until smooth
Divide evenly into prepared tins
Bake for approx. 45 mins or until done
While your cakes are cooling make your frosting, once the cakes are completely cool level the tops, then decorate and feed your face.
I alternated sandwiching frosting and raspberries on one layer, then frosting and blueberries on the next finishing by adding frosting and homemade salted caramel popcorn on the top
Dee lives in the South of England in a home otherwise filled with males – husband, boys and pets & writes to escape the testosterone.
At the age of 40, she was diagnosed with a form of autism called Asperger syndrome, in addition to dyslexia and dyspraxia.
