
Vegan Vanilla Peanut Butter Swirl Banana Cake
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Sieve
- Wooden spoon
- Spatula
- Measuring spoons
- Weighing scales
- Parchment / greaseproof paper
- Cake tin
- Small saucepans for melting icing ingredients
Ingredients
For The Sponge Cake
- 225 g plain flour (replace a tbsp of flour with a tbsp of cocoa for a chocolate cake)
- 200 g unrefined castor sugar (may sub with white or golden castor sugar)
- 1 tsp baking soda (ensure you use bicarbonate of soda not baking powder)
- 1 pinch salt
- 240 ml unsweetened soy drink (sub with other non dairy milk style drinks)
- 2 tsp vanilla extract
- 80 ml light vegetable oil
- 1 tbsp white wine or apple cider vinegar
- 2 tbsp peanut butter
Option Cake Ingredients (choose 1 or 2 options!)
- 1 banana - sliced
- 1 tbsp very strong coffee
- 2 tbsp chopped nuts
- 50 g chocolate chips
- 2 tsp spices - cinnamon and ginger
- 1 carrot - grated
For The Chocolate Icing
- 100 g dark chocolate broken into pieces
- 50 g dairy free butter style spread
- 1 tbsp maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
For The Salted Peanut Butter Caramel Icing
- 2 tbsp peanut butter
- 1 tbsp maple syrup
- 1 tsp sea salt
Instructions
Make The Sponge
- Preheat the oven to 350°F (180°C - 160 for fan assisted)
- Grease and line with parchment - a 11 x 7 inch tray bake tin
- In a large bowl sift together the flour, baking soda and spices
- Stir in the sugar
- In another bowl mix together the soy drink, vanilla extract, oil, salt and vinegar. Leave the mixture to thicken slightly for a minute
- Then add the liquid to the dry ingredients. Whisk til combined and no flour remains at the bottom of the bowl
- Fold in your ingredient options if using
- Pour the mixture into the tin and evenly spread to the edges
- Add dollops of peanut butter and swirl in through the top.
- Bake for 30 minutes til firm and golden (colour varies depending on ingredients).
- The sponge is cooked when a knife inserted comes out clean
- Leave to cool in the tin for 5-10 mins before removing from the tin and cooling completely on a wire rack. Leave the lining paper intact
Icings
Chocolate
- In a small saucepan melt together the chocolate icing ingredients gently over a low heat
- Leave to cool for 5 minutes
Peanut Butter Caramel
- In a small saucepan melt together the peanut butter icing ingredients gently over a low heat
- Leave to cool for 5 minutes
Ice The Sponge
- Pour over and spread the chocolate icing
- Drizzle over the peanut butter icing and smudge to create a marble effect with a spoon
- Leave to cool and set in the fridge for 10 mins
- Slice into squares and serve!