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Old-Fashioned Vegan Banana Cake with Creamy Cashew Frosting
Old-Fashioned Vegan Banana Cake with Creamy Cashew Frosting
The Full Helping

Smart lady alert: PureWow Coterie member Gena Hamshaw drew inspiration from an Ina Garten recipe while creating this old-fashioned vegan banana cake with creamy cashew frosting. We like to think of this lighter, fluffier version of banana bread as a “snacking cake.” So it’s perfectly OK to have a slice with your afternoon coffee (or for breakfast).

For more tips, tricks and recipes from Gena Hamshaw, check out her website, The Full Helping, and her exclusive interview on The Coterie.

RELATED: Banana Tarte Tatin

8 to 10 servings

Cashew Frosting

1½ cups raw cashews, soaked for at least 4 hours, drained and rinsed

¼ cup agave or maple syrup

¼ cup nondairy milk or water

½ teaspoon pure vanilla extract

⅛ teaspoon salt

2 tablespoons melted coconut oil

Cake

1¾ cups all-purpose light spelt or whole wheat pastry flour

¾ cup granulated sugar

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

3 medium, very ripe bananas, mashed (1 level cup after mashing)

½ cup plain vegan yogurt

½ cup nondairy milk

¼ cup vegetable oil

2 teaspoons lemon juice

1 teaspoon pure vanilla extract

⅓ cup chopped raw or candied nuts of choice (optional)

1. Make the Frosting: Place the cashews, syrup, nondairy milk or water, vanilla extract and salt in the bowl of a high-speed blender or food processor. Blend on high or process until the mixture is mostly smooth, about 2 minutes in a high-speed blender or about 4 minutes in a food processor.

2. With the machine running, drizzle in the coconut oil. Continue blending until the frosting is smooth and emulsified. Transfer it to an airtight container and chill for at least 2 hours. It will keep in the fridge for up to four days.

3. Make the Cake: Preheat the oven to 350°F. Grease and flour a 9-inch springform cake pan.

4. Sift the flour into a large mixing bowl; stir in the sugar, baking soda, baking powder and salt.

5. In another large mixing bowl, stir together the banana, yogurt, nondairy milk, oil, lemon juice and vanilla extract. Fold the dry mixture into the wet mixture until the batter is evenly mixed and no flour remains at the bottom. A few lumps in the batter are fine.

6. Bake the cake until the top is golden and firm to the touch and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove the cake from the springform pan and allow it to cool completely before frosting.

7. Frost the top of the cake and then garnish with the nuts, if using.

Cashew Frosting

235 calories

18g fat

16g carbs

6g protein

7g sugars

Cake

223 calories

7g fat

40g carbs

3g protein

21g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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