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Vegan Quarantine Cake

The most delicious and moist dairy, egg and nut-free cake!
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Prep Time 15 minutes
Cook Time 45 minutes
Course Breakfast, Dessert

Ingredients
  

  • 4 ripe bananas, I like them with brown spots as they make the cake sweeter
  • 1 cup organic cane sugar
  • 1 cup applesauce
  • 1/2 cup canola oil
  • 2 tsp pure maple syrup

Dry Ingredients

  • 1 and 3/4 cup all purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp salt

Chocolate Frosting

  • 5 tbsp vegan butter (use use earth balance)
  • 3 cups powdered sugar
  • 1 cup cocoa powder (we use chatfield's)

Instructions
 

  • Directions Preheat oven to 350 degrees (use convention option if possible) and grease a cake pan (we use 9 in diameter)    
  • Mash bananas in a large bowl. Add in sugar, apple sauce, oil and maple syrup and use your handheld mixer to nicely blend together all ingredients leaving no visible lumps.
  • In a separate bowl, add in all dry ingredients - flour, baking soda, baking powder and salt.
  • Mix them all together. Add the dry ingredients into the large bowl with the wet ingredients. Use your handheld mixer (or a whisk) to beautifully blend them together.
  • Pour the batter in the cake pan and bake for 40- 45 minutes, until the soft is browned and a toothpick comes out clean.

Chocolate Frosting

  • While the cake is baking, make your frosting. In a bowl add in the earth balance butter- cream it for a minute using the handheld mixer. Then add in the cocoa powder and mix.
  • Add in cup by cup of the powdered sugar (I like to taste in between adding more to make sure I like the sweetness), sometimes I only end up using 2 cups of powdered sugar. Blend until fully mixed and set aside in the fridge until you are ready to frost the cake.