Vegan Strawberry Banana Cake
Moist banana cake layers covered in homemade strawberry frosting - made with real strawberries!
- Prep Time: 30 minutes
- Bake Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 12 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Banana Cake
1 1/2 cups mashed banana (about 4 bananas)
1 cup nondairy milk
1/2 cup canola oil
1 tablespoon white or apple cider vinegar
1 tablespoon vanilla extract
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups all purpose flour
For the Strawberry Frosting
1 cup non-hydrogenated shortening
1/4 cup vegan butter
1/4 cup strawberry powder*
3 cups powdered sugar
3 tablespoons nondairy milk
pinch of salt
fresh strawberries for garnish (optional)
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line 3 6-inch or 2 8-inch round cake pans with parchment paper. Set aside.
- Cake Batter: Mash your bananas in a large mixing bowl. Add the nondairy milk, canola oil, vinegar and vanilla extract the the bowl and whisk together. Add in the granulated sugar, baking powder, baking soda and salt and whisk until ingredients are well-distributed. Sift in the all-purpose flour and mix until just-combined. Do not over-mix.
- Bake: Divide cake batter evenly between the prepared pans. Set cake pans on center rack of preheated oven and bake for 32-38 minutes or until a toothpick inserted into center of cake comes out clean with only a few crumbs clinging to it. Allow cakes to cool for 10-15 minutes in the pans before turning them out onto a wire cooling rack to cool completely.
- Frosting: Prepare the frosting while the cakes cool. Add non-hydrogenated shortening and vegan butter to a large bowl. Beat with an electric hand mixer until completely smooth. Add strawberry powder to the bowl and beat again. Add powdered sugar, nondairy milk and salt to the bowl and beat until frosting comes together.
- Frost and Assemble: Once cake is completely cool it is time to frost! If you would like to level your cake layers, now is the time to do so. Place your bottom cake layer on a cake plate and spread a thick layer of frosting over the top using a butter knife or offset spatula. Place your second cake layer on top of the frosted layer and slather with more frosting. Repeat once more if you are making a 3 layer cake. Use the remainder of your frosting to carefully cover the sides of the cake.
- Decorate and Serve: Once your cake is completely frosted, top the cake with sliced strawberries if desired. When serving, be sure to use a sharp knife. Wipe it down with a damp cloth after each cut to keep your slices pretty and clean. Enjoy!
Notes
*Prepared cake will keep in an airtight container stored at room temperature for 2-3 days. Unfrosted cake layers can be frozen for up to 1 month.
*You can make strawberry powder yourself by taking freeze dried strawberries and pulsing them in a food processor until a fine, strawberry powder is created. I used about 1 cup of freeze dried berries to get 1/4 cup of powder. I ran it through a fine mesh sieve before adding it to the frosting to catch larger clumps and seeds.
*If you have the time, I would recommend making your banana cake layers the night before you plan to frost your cake. Chill them in the refrigerator overnight. This will reduce crumbing making it easier for you to level and frost your cake.
Find it online: https://censoredbaker.com/vegan-strawberry-banana-cake/
