VEGAN BANANA CHOCOLATE CASHEW CAKE RECIPE

That's a mouthful.  Quite literally.  Vegan Banana Chocolate Cashew Cake.  I have had the strongest sweet tooth of late.  Nothing seemed to satisfy.  So, what to do.  Make cake.  And that did the trick.  First attempt was not vegan and it was not chocolate.  It was good, but felt like it needed a little more work.  Second attempt, might as well go vegan.  And throw in some chocolate because why not?

What is a recipe without pictures?  It is still a recipe.  I need to buy more film for my camera.  It is already on my to do list.  Eventually I will take pictures and update this post, but in the meantime, here it is....

INGREDIENTS:

CAKE

  • 2 1/2 cup flour, plus extra for pans
  • 1/2 cup coconut flour
  • 1/2 cup coco powder
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 8 Tbs coconut oil, plus extra for pans
  • 1 cup sugar
  • 1/2 cup coconut sugar
  • 2 Tbs chia seed pudding* (recipe below)
  • 1 tsp vanilla extract
  • 2 bananas
  • 2 cup cashew milk* 
  • 1 cup raw chopped cashews

ICING:

  • 3 cups powdered sugar
  • 1/4 cup cashew milk*
  • 1/2 cup coco powder
  • 6 Tbs coconut oil, melted

Preheat oven to 350.  Lightly oil and flour two cake pans using the extra coconut oil. 

In a medium mixing bowl, sift together the flours, coco powder, baking powder, salt, and nutmeg.  Set aside.  In a separate, large mixing bowl, beat together coconut oil and sugars.  Next add bananas and vanilla and beat until combined.  Add chia seed pudding.  Alternating between flour and milk, add in half of the flour mixture, then milk, and then the remainder of the flour.  Beat until combined.  Add cashews in until just mixed. 

Pour batter into prepared cake pans and bake for 30-35 minutes.  Until the cake just begins to pull away from the sides of the pans and the cake is set.  Remove from oven and allow to cool for 15-20 minutes.  

While the cake cools, prepare the icing.  Add the powdered sugar and the coconut oil together, beating until combined.  Slowly add the cashew milk while mixing.  Add in the coco powder and mix until smooth. 

Put one of the layers on a platter.  Spread about a 1/4 to a 1/3 of icing on top.  Add the second layer and spread the remainder of the icing over the top.  It may begin to drip down the sides a bit, let it.  Allow to sit and harden.  Once the icing is set, serve and enjoy!

Chia Seed Pudding:

Make the night before by combining 1/4 cup chia seeds and 1 cups cashew milk.  

Cashew Milk:

Soak 1 cup cashews overnight.  Rinse well.  Combine cashews with 4 cups water in a vitamix on high for one minute.  I don't strain mine.  I leave the cashew pulp.  But feel free to use a nut bag if so desired.  Store in a glass jar in the fridge. 

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