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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 (120g)
  • 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.
Bob's Red Mill is my egg replacer of choice &  I add it straight to the dry ingredients without reconstituting it~ You can use any dry blend egg replacer you prefer here!
Storage: 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!