Banana and Blackberry Cake (with Vegan Option)

I promised cake! 😀

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I went through a cake making craze this summer, and here is one of the results. I love the wreath of berries look, it seems very ‘Mother Nature’ to me.

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The cake itself is vegan, so it stays super moist and keeps really well. There is cream on top, but you can always use coconut cream instead, and the result will be just as billowy and delicious!

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If you don’t have any black berries on hand, then any other berry will do quite nicely. I’m sure even if you topped it with frozen berries, it will look divine.

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Please have a wonderful week everyone 🙂 Sami xx

 

Banana and Blackberry Cake with Vegan Option
Ingredients:
Vegan Banana Cake:
300g flour
1&1/2 tsp baking soda
Pinch of salt
115g sugar
300g mashed banana
125mls water
80mls canola oil
To top:
180mls cream (or coconut cream for vegan)
25g icing sugar
A few blackberries
To fill:
Blackberry Jam, about half a cup
To decorate:
A handful of blackberries
Mint leaves

Instructions:
Preheat the oven to 180 degrees Celsius and grease a 20cm diameter cake tin.
In a large bowl, mix together the flour, baking soda, salt and sugar until combined. In another bowl, mix together the banana, water and oil. Add the wet ingredients to the dry and mix gently until just combined. If necessary, add a splash more of water. Pour into the tin and bake the cake for about 45 minutes, until golden brown and a skewer comes out clean when inserted. Cool for about 10 minutes in the tin then flip onto a wire rack to cool completely.
To make the cream, crush the berries through a sieve so that you have some of the juice. Whip the cream and icing sugar until soft peaks form, then add the berry juice. If the colour isn’t as strong as you would like, add some more berry juice. Continue to whip until stiff peaks form.
To assemble, cut the cake in half horizontally. Spread some jam on the top of the bottom half, almost touching the edges. Spread about 1/3 of the cream on top of the jam, making sure you almost touch the edges too. Put the top half in place, being careful not to press down too much. Spread the rest of the cream on top of the cake. Arrange the berries around the edges like an adorable wee crown. Add some mint leaves to garnish. Serve and bask in your Earth God/dess goodness!
Serves about 10 nicely.
The cake itself keeps un-iced etc for a few days in an airtight container. The colour of the cream fades a bit after about an hour.
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2 thoughts on “Banana and Blackberry Cake (with Vegan Option)

  1. Pingback: Cinnamon and Orange plus White Chocolate ‘Piggy’ Birthday Cakes {100th Post!} | They Say Butter Is Love

  2. Pingback: They Say Butter Is Love | drinkawaste.ie

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