Strawberry-Banana Mouthgasm Cake



It all started with a very ripe banana. You know the one I mean, the one that should have been eaten on Friday, and now it's Sunday, and that sucker is brown and soft as an old man's - overripe banana.

But I did not want to make banana bread... again. So I took to the internets and found a couple recipes for strawberry-banana cake. That sounded great. Strawberries would add much needed zing, and it's May, and it's Sunday, and there's a Farmer's Market 10 minutes from my house. It's like, destiny, man.

Of course, I did not follow any of the recipes exactly. Nor did I write anything down. But what follows is what I'm pretty sure I did. Hey, it's cake. It's gonna be good, even if it's not exactly like the one I made today.

Wet ingredients:

  • 3 very ripe bananas (I used two that I had frozen. I popped those suckers in the microwave on 50% for 2 minutes and had instant banana mush - perfect for baking.
  • 1 basket of strawberries, sliced
  • 1 (ish) cup of sugar (I used erythritol because sugar has been giving me hot flashes, but you do you).
  • 1/2 (ish) tsp nutmeg
  • 1 tsp (ish) vanilla
  • Plant milk as needed for consistency

Dry ingredients:

  • 2 cups AP flour
  • 2 Tbsp Baking powder
  • 1/2 tsp salt


Vegan egg:
Aquafaba (liquid) from a can of chickpeas whipped to stiff peaks (I had just made soy yogurt and had liquid left from straining it, so I used that. I like it in baking whey better - see what I did there? - than chickpea liquid because it's buttery).

Reserve 3-4 extra strawberries and a spoon of maple or agave syrup for decoration

Method:
Mix wet ingredients except plant milk. Mix the dry ingredients in a separate bowl and add about 1/2 to the wet. Mix gently - okay to have lumps at this stage

Add just enough plant milk to the rest of the dry ingredients to get a thick cake-batter consistency.

You will now have two bowls of batter, one with fruit and one without. Gently fold these together to incorporate. Then gently fold in the whipped aquafaba.

Taste (I know, raw flour = death, but you don't have to swallow it. Just taste and spit it out). Add more sugar if needed.

Pour into a greased cake tin - I used an 8" springform pan which worked great.

Arrange sliced strawberries on top so they are pretty.

Bake at 350 for 45 minutes or till a toothpick comes out clean. I think mine went close to an hour.

You should probably wait until it's cool to slice it. I did not. That's me. I'm a rule breaker. You can ice it when it's cool, but those berries are so pretty. I just brushed the top with maple syrup so it was shiny for the camera.

This would be great with your favorite vegan ice cream.


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