Simple vegan chocolate banana nut cake that is quick and easy to make. Filled with naturally sweet bananas and cahew cream. Topped with a very easy to make chocolate lattice. Perfect for any vegan cake buffet or coffee party.
Preheat the oven to 180 degrees and brush a springform pan (20c) with a little oil and then dust with flour. Alternatively, oil sides only and line bottom with baking paper.
FOR THE NUT BASEAdd almond milk, cooking oil, baking oil, (optional coconut yogurt), baking soda and apple cider vinegar to a baking bowl and whisk briefly to combine. The baking soda and apple cider vinegar should briefly begin to foam.
250 ml Almond milk, 150 g Frying and baking oil, ½ tbspn Baking soda, 7,5 ml Apple cider vinegar
Add flour (sift it in if you like), ground hazelnuts, flaxseed, raw cane sugar, baking powder, vanilla and salt and continue to stir until you have a uniform dough. If the dough is too dry, add a little more vegetable milk. If too liquid a little more flour. The dough should be easy to pour into the springform pan.
200 g Flour, 100 g ground hazelnuts, 2 tbspn Flaxseed meal or soy flour, 150 g Raw cane sugar, ½ tbspn Baking powder, ½ tbspn Bourbon vanilla, 1 Pinch sea salt
Alternatively, work with the dough program of a food processor or high-powered blender. Do not stir too long, otherwise the driving force of the natron will be lost.
Pour the dough into the springform pan, smooth it out and put it in the oven. Bake for 50-60 minutes and test with a wooden stick if the bottom is baked through. Insert wooden stick in the center and if it comes out clean, then the cake is done. Gladly (optionally) turn off oven and leave cake in it for another 30 minutes. Remove and be sure to let cool completely.
In the meantime for theCASHEW FROSTING Place all ingredients in a high-powered blender and blend until smooth and creamy. If it doesn't mix well, add a little more liquid (sip wisely!!!). Put briefly in the refrigerator.
160 g Coconut yogurt, 60 ml maple syrup, 15 ml Lemon juice, ¼ tbspn Lemon peel, ¼ tbspn Bourbon vanilla, ½ tbspn Xanthan Gum, A pinch of sea salt, 150 g Cashews
Cooled TORCH BOTTOM from the mold and cut once horizontally in the middle. Spread mashed banana on the base, pour cashew cream on top and place cake lid on top. Spread the cake with the remaining cashew cream.
1 ripe banana
Place banana in a small bowl and mash.
Spread mashed banana on the cake base.
Spread about 1/3 of the cashew cream over the mashed bananas.
Spread the cake with the remaining cashew cream. Put in the refrigerator.
Melt the chocolate in a water bath. Line springform pan once again with baking paper. Pour melted chocolate spoonful by spoonful into mold until a loose lattice is formed. Place in the freezer for about 5 minutes and allow to set.
50 g dark vegan chocolate
Remove from the mold and place on the finished cake. Cut into pieces, arrange on plates and enjoy!
Store remaining cake in an airtight container in the refrigerator for up to 5 days.