Name: Banana Spice Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1 flax egg (1 tbsp flax plus 2.5 tbsp water); 1/4 cup virgin coconut oil; 1/3 cup raw cane sugar or coconut sugar; 1/4 cup pure maple syrup; 3/4 cup mashed ripe banana (about 2 medium); 1 tsp pure vanilla extract; 1 1/2 cups light/white spelt flour (or 3/4 cup all-purpose flour + 3/4 cup whole spelt flour); 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp sea salt; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp cardamom; 1/4 tsp ginger; 1/8 tsp cloves; 1/2 cup rolled oats; 1 batch Cashew Buttercream (recipe follows)

Description

A vegan cream cheese-style frosting made in your blender.

Ingredients

Scale

1 cup cashews, soaked in cool water for 8 hours or hot water for 1 hour, drained and rinsed
2 tbsp virgin coconut oil
1/4 cup maple syrup
118 mL coconut cream (1 small can)
1 tsp pure vanilla extract
1 tbsp freshly squeezed lemon juice
Pinch sea salt

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Instructions

Place all ingredients into a high-speed blender, such as a Vitamix or Blendtec, scraping down sides as needed, and blend until very smooth and creamy. This may take a few minutes.
Place icing in a glass container, cover, and place in the freezer for at least 1 hour, until beginning to firm up.
Empty the icing into a mixing bowl. Beat until smooth. Refrigerate until ready to use. This icing does not remain firm at room temperature, so it’s best to frost cake right before serving.

Prep Time: 5 minutes
Category: Dessert
Cuisine: Vegan