♫ Listening to: Letting Go by Wild Nothing ♫
It’s times like annual birthday cake requests that really make me wonder if I’m actually related to someone who doesn’t like chocolate. Over the years, I’ve made Zen coconut, tropical, mango, carrot, and peanut butter cakes. This year, she requested banana cake. I don’t even think I’ve ever had banana cake. Firstly, it’s not chocolate, so why would I? And secondly, banana is a muffin flavor, not a cake flavor. I guess this is what I get for raising weirdo free-thinking vegan kiddos.
If you like fruit flavor cakes, you might also like my hummingbird cake.
This recipe makes a 2-layer 9” round vegan banana split cake.
Vegan Banana Split Cake Ingredients
- 1 cup nondairy milk
- 1 tablespoons apple cider vinegar (or substitute white vinegar)
- 4 ripe bananas
- 1 ½ cups sugar
- 2 teaspoons vanilla extract
- 3 cups organic unbleached flour
- ½ tablespoon baking soda
- ½ tablespoon baking powder
- ¼ teaspoon of salt
- ⅔ cup safflower oil
Vegan Banana Split Cake Directions
Pour 1 tablespoon of vinegar into 1 cup of nondairy milk, stir, and let sit.
Coat 2 8" round cake pans using a paper towel with safflower oil on it.
Whisk 4 peeled bananas using a stand mixer or a handheld electric mixer on high until creamy.
Add 1 ½ cups sugar to the bananas while still whisking on high.
Add 2 teaspoons of vanilla extract to the bananas while still whisking on high.
Preheat the oven to 350°.
Sift the 3 cups organic unbleached flour, ½ tablespoon baking soda, ½ tablespoon baking powder, ¼ teaspoon of salt into a large bowl and whisk by hand.
Pour the cup of milk and vinegar slowly into the banana mixture while the mixer is running.
Drizzle the ⅔ cup oil slowly into the banana and milk mixture.
Add dry ingredients, half at a time, into the wet ingredients, and mix until smooth.
Divide the batter evenly into 2 8" round cake pans as quickly as you can, since the baking soda and vinegar have already been activated.
Bake for ~40 minutes, until when you insert a toothpick into the center of one, it comes out clean. I baked mine for 41 minutes.
Cool completely by setting the 8" round cake pans on a cooling rack. If you touch the bottom of the cake pan in the center, and it’s still warm at all, the cakes aren’t yet ready to be removed from the pans.
Remove the cakes from the cake pans and then chill in the fridge, covered, until you’re ready to assemble the cake.
Vegan Banana Split Frosting and Decorations Ingredients
- 3 cans of coconut cream or full-fat coconut milk, chilled overnight
- 1 tablespoon vanilla
- 1 cup powdered sugar, sifted
- ½ teaspoon xanthan gum
- rainbow sprinkles
Vegan Banana Split Frosting and Decorations Directions
Open the cans of coconut cream or coconut milk. If using coconut cream, dump everything into the bowl of a stand mixer. If it’s coconut milk, only use the solid part.
Whisk until smooth using a stand mixer or a handheld electric mixer.
Add the tablespoon of vanilla and ½ teaspoon of xanthan gum while still whisking.
Sift in 1 cup powdered sugar slowly while whisking. Whisk until creamy and peaks are formed.
Transfer to a piping bag fitted with your tip of choice and chill.
Pipe the chilled whipped cream between the 2 cake layers. If the cakes aren’t flat on top, use a bread knife to slice the hump off the tops of both cakes before assembling. (Mine came out flat so I didn’t have to do this.)
Frost the entire outside of the cake by piping the whipped cream all over the outside of the cake and then spreading with an offset spatula.
Cover your frosted cake in sprinkles. To get them on the sides, just throw them at the side of the cake.
Chill the cake for 30-60 minutes.
Pipe the remaining whipped cream to decorate.
Add the cherries on top, and chill until ready to serve.