I frequently hear complaints from kids with summer birthdays. With school out of session, they feel forgotten, and many of their friends are on vacation when it’s time for their celebration. For those summer birthday woes, I have a solution. Dazzle the birthday boy or girl with this vegan bananas foster cake recipe, complete with caramel frosting. What better way to take their mind off of the shorter guest list than with a delicious mouthful of one of the best vegan cake recipes in history (in our humble opinion).
Best of all, this entire recipe is egg-free, dairy-free, and nut-free … you can even make it soy-free if you choose! It was originally created for My Sweet Vegan: passionate about dessert, the popular full-color cookbook by Hannah Kaminsky. And now it’s in her second edition, Sweet Vegan Treats: 90 Recipes for Cookies, Brownies, Cakes, and Tarts. Hannah says this dessert is a real showstopper.
Banana cake is often a disappointing, dry mess as many people think it’s perfectly all right to use any old banana bread recipe, slap some frosting on top, and call it a cake. Step it up a notch with a sweet treat that is actually meant to be a dessert, and you will understand what a huge difference it makes.
Special Diet Notes: Bananas Foster Cake
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- ⅔ cup plain dairy-free milk beverage
- 1 teaspoon apple cider vinegar
- ½ cup dairy-free buttery spread or sticks
- ¾ cup sugar
- ½ cup dark brown sugar
- 5 ripe, medium-sized bananas
- 1 tablespoon vanilla extract
- 6 tablespoons rum (any variety)
- 1 cup dairy-free buttery spread or sticks
- 3-1/2 cups confectioner's sugar
- ⅓ cup brown sugar
- 1-1/2 teaspoons water
- 1 teaspoon vanilla extract
- 1 firm, large banana, sliced into ¼ inch rounds
- 2 tablespoons brown sugar
- 1 tablespoon water
- Preheat your oven to 350ºF (175ºC) and lightly grease and flour two 8 inch round cake pans. In a small bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside. In a separate small bowl, combine the soymilk and vinegar, also moving this to the side. In your stand mixer, cream together the margarine and both sugars until light and fluffy. Mash the bananas well and mix them in, along with the vanilla. Add the flour mixture, alternately with your now curdled soymilk, into your mixer. Ensure that everything is fully combined before equally dividing the batter between your two prepared pans.
- Bake for 25 to 30 minutes, until a toothpick inserted into the center of each layer comes out clean. Remove from the oven, and while they are still warm, poke the cake tops numerous times with your testing toothpick. Evenly pour 3 tablespoons of the rum over each of the layers. Let the cake layers cool completely before turning them out of the pans to frost.
- For the frosting, cream the margarine well and incorporate the confectioner's sugar slowly. Microwave the brown sugar together with the water for approximately 30 to 60 seconds, just until the sugar dissolves and it begins to bubble a bit. Let the brown sugar stand for a few minutes to cool off, then pour it into the margarine mixture. With the mixer on high, beat the frosting vigorously until all of the ingredients are fully incorporated. Stir in the vanilla, and frost the cake as desired.
- For the banana garnish, combine the brown sugar and water in a non-stick skillet over medium heat. Cook until the sugar dissolves. Add the banana, and stir to coat all of the pieces well. Cook for about 2 minutes, until the sugar bubbles and darkens into a golden caramel, stirring gently every so often. Remove the bananas from the skillet and transfer them to a silpat. Separate each slice so that they do not stick together. Let them cool completely before garnishing the cake.
- Makes 10 to 12 Servings