If you follow me on Instagram (jlburgart) or twitter (njburgart), you saw that I got Chloe’s Vegan Desserts in the mail this past week. I was SO excited and I immediately wanted to make everything! Lil Sis came to stay with me for a few days while Nick was out of town and of course we had to bake something! After scouring the book several times, we finally decided on the Banana Blueberry Cake with Lemon Buttercream.
Oh. My. Word.
It’s amazing. I mean seriously delicious and amazing. The flavors work very well together and nothing beats out anything else. You get a great taste of each element. And the frosting? Wow. It’s super smooth, tart and creamy!
I think you need to make this. The sooner the better. 😉
Banana Blueberry Cake
(recipe adapted from Chloe’s Vegan Desserts)
2 cups Bob’s Red Mill gluten free all-purpose baking mix
1 tsp xanthan gum
1 cup evaporated cane juice
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1/2 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1 cup mashed bananas (about 3 small bananas)
1 cup soy creamer
1/2 cup canola oil
1 T apple cider vinegar
1 T pure vanilla extract
1 1/2 cups frozen blueberries
Preheat the oven to 350 degrees. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper. In a large bowl, whisk together flour, xanthan gum, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. In a separate bowl, whisk together mashed bananas, soy creamer, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just incorporated. Do not overmix. Gently fold in the blueberries. Fill each prepared cake pan evenly with batter. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely before frosting.
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 T freshly grated lemon zest
3-5 T freshly squeezed lemon juice
Using a stand mixer, beat shortening until smooth. With the mixer running on low, add powdered sugar, lemon zest and 1 T lemon juice at a time, as needed, until frosting reaches a spreadable consistency. Increase mixer speed to high and beat for 2 more minutes until light and fluffy.
Once the cakes are cool, run a knife around the edge of the cake pans to loosen. Peel off the parchment paper and place onto a serving plate or cake stand. Spread a generous layer of frosting on top of the cake. Place the second cake on top of the first and spread remaining frosting. Garnish with fresh blueberries, if desired.
Look at the luscious frosting! Yum.