Who says you can’t be vegan and enjoy you cake and eat it??? This vegan peanut butter banana cake is so simple and turns out perfect every time as it rises even without egg! Peanut butter and banana is one of my favourite food combos which is why I love this recipe so much!
Even though this recipe isn’t super healthy as it still uses some oil and sugar, I still included it in this Healthy Eating Week collection as I think a healthy lifestyle is all about the balance rather than deprivation!
For more details of National Healthy Eating Week, read my previous post here
This recipe is lower fat and refined sugar than most others and naturally sweetened with dried fruit, ripe bananas and almond milk. Which brings me to my 3rd vegan top tip…
Vegan top tip 3: When choosing plant based milk alternatives, always check that the company fortify their milk with vitamins and minerals like calcium and vitamin D as a lot of those that are marketed as ‘healthy’ often don’t!
Vegan Peanut Butter Cake
This vegan peanut butter cake is super chocolatey and moist. The saltiness in the peanut butter balances the sweetness of the icing sugar which makes this cake so moreish!
For the cake
- 4 cups plain flour
- 2 cup brown sugar
- 2 tsp vanilla essence
- 1/2 cup water
- 1/2 cup sweetened almond milk
- 40 g dates chopped
- 20 g dried figs chopped
- 60 g walnut chopped
- 1/2 cup sunflower or coconut oil
- 3 tsp bicarb of soda
- 4 tsp baking powder
- 2 ripe banana
- 1 tsp salt
- 5 heaped tbsp cocoa powder
For the peanut butter glaze
- 250 g icing sugar, sifted
- 30g dairy free margarine
- 20 ml almond milk
- 10 ml water
- 1/2 tsp vanilla extract
- 70 g crunchy or smooth peanut butter
- 1/4 bar vegan dark chocolate (optional)
- 1 handful dried banana chips (optional)
- 1 tbsp desiccated coconut (optional)
For the cake
Pre-heat oven to 180 C (350 F). Lightly grease a 9-inch square baking pan.
In a small bowl, combine the flour, baking soda, cocoa butter and salt. In a separate large bowl, whisk together the sugar and oil, then add bananas. Add water and vanilla, stirring to combine.
Add the flour mixture, stirring just until wet. Then stir through the dried fruits and nuts
Split the mixture in half and pour the first half in the baking tin
Bake for 35 to 40 minutes, or until a toothpick inserted into the centre comes out clean.
Once cooled transfer the first cake half on a cooling rack then repeat the baking process with the second cake mixture after washing and re-lining the cake tin
For the peanut butter frosting
Add vegan margarine to the icing sugar and beat until combined
Mix the water, vanilla extract and almond milk and slowly add them to the icing sugar mix until it reaches a smooth thick consistency
Microwave peanut butter for 20 seconds on medium heat until it becomes runny. Then stir through the peanut butter
Once the banana cake has completely cooled evenly spread the icing equally on both cakes using a spoon then place one of the cake on top of the other. Decorate with the banana chips
For the decoration
Break up the chocolate in a microwave save bowl then microwave on low for 4 minutes or until melted (stirring in between).
Pour the chocolate in a sandwich bad and make a tiny cut with scissors in the corner of the bag. Twist the bag and apply pressure so that you can pipe out the chocolate into whatever shapes you like (I went for heart shaped!)
Decorate with the banana chips or your choice of toppings