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–+ servings
Vegan Banana Dream Cake

Banana Dream Cake

Banana cake, Vanilla Custard & Ganache! Simple & Delicious! Make this one lower sugar too by reading more about sugar free baking below!
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 12

Ingredients
  

For the Banana Cake Layers

  • 10 Tbs Vegan Butter softened (140g)
  • 1 cup Granulated Sugar (200g)
  • 2 cup Mashed Ripe Banana 3 medium (approx 300g)
  • ⅔ cup Vanilla Plant Milk (155ml)
  • 2 teaspoon Apple Cider Vinegar (10ml)
  • 1¼ cup All Purpose Flour 1¼ cups (157g)
  • 1 cup Cake Flour *see notes (120g) *or more all purpose flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 4 teaspoon Egg Replacer *see notes
  • ½ teaspoon Cinnamon ½ teaspoon

For the Vanilla Custard

  • 2¼ cup Plant Milk (533ml)
  • 5½ Tbs Cornstarch *see notes (42g)
  • ¾ cup Granulated Sugar (150g)
  • 2 teaspoon Vanilla Extract (10ml)

For the Icing

Instructions
 

  • First grease & parchment line your 3-7" cake pans & preheat the oven to 350°F
  • Prepare the banana cake layers by combining the softened vegan butter with the sugar in a large mixing bowl or with a stand mixer & the paddle attachment.
  • Cream on medium to high speed until light & fluffy this should take approx 4-5 minutes.
  • Meanwhile combine the room temperature plant milk with the vinegar
  • Sift together the flour(s) with the cinnamon, baking soda, baking powder & salt. I add the dry blend egg replacer to my dry ingredients I do not reconstitute it
  • Once the butter/sugar is light & fluffy scrape the bottom & sides of the bowl and then add the mashed banana
  • Whip on high speed to emulsify & then scrape the bottom & sides of the bowl again
  • Now add 1/3 of the sifted dry ingredients while mixing on low speed & mix just until incorporated, then add half of the plant milk mixture
  • Add another 1/3 of the dry & then the remaining milk ending with the last addition of dry ingredients
  • Whip on high for 5 seconds to develop the batter then divide the batter between 3-7" cake pans
  • Bake for approximately 25-30 minutes or when the cakes are springy to the touch when you gently press the centers or when toothpick inserted comes out clean
  • Cool the cakes while you prepare the ganache recipe according to the recipe on that post
  • Once the cakes are almost cold, prepare the custard filling by combining the cornstarch with the sugar in a medium sauce pot & then add the plant milk
  • Bring to a rolling boil over medium to high heat whisking constantly to avoid burning the bottom
  • Once the custard starts to bubble remove from the heat & whisk in the vanilla extract
  • Set up your cake ring with the acetate strip & place 1 layer of cake in the bottom then pour half of the custard over top
  • Allow it to set for 5 minutes in the refrigerator before adding the next cake layer & the remaining custard
  • Then top with the last cake layer and refrigerate for 1 hour to set
  • Once the cake is sturdy enough and set, pour the ganache over top & let some drip down the sides
  • Garnish with lightly toasted walnuts

Notes

Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard is like rubber and they don't know why!
Bob's Red Mill is my egg replacer of choice *not sponsored I add it straight to the dry ingredients without reconstituting it
You can use any dry blend egg replacer you prefer here!
Storage: Vegan banana dream cake must be kept refrigerated at all times and will stay fresh wrapped loosely for up to 5 days
Tried this recipe?Let us know how it was!