Soft And Fluffy Strawberry Banana Cake Vegan Food

SOFT AND FLUFFY STRAWBERRY BANANA CAKE (VEGAN) RECIPE

Soft and Fluffy Strawberry Banana Cake (vegan) Recipe image

Provided by BobLongo

Number Of Ingredients 14

Ingredients

Cake
3/4 cup granulated sugar
1/3 cup liquid-state coconut oil (vegetable or canola oil may be substituted)
1/4 cup Silk Unsweetened Vanilla Almond Milk
2 teaspoons vanilla extract
1 1/2 cups ripe mashed bananas (about 3 medium bananas)
1 1/4 cups all-purpose flour
2 teaspoons baking powder
pinch salt, optional and to taste
1 heaping cup diced strawberries, fresh or frozen (if using frozen, thaw and drain them)
Glaze
about 1 cup confectioners' sugar
2 tablespoons Silk Unsweetened Vanilla Almond Milk
1 tablespoon softened margarine (butter may be substituted but it's not vegan)

Steps:

YIELD: ONE 9X9-INCH PAN, 9 TO 12 GENEROUS PIECESTOTAL TIME:ABOUT 90 MINUTES, Preheat oven to 350F. Line a 9-inch square pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside. Cake - In a large bowl, whisk together granulated sugar, coconut oil, milk, and vanilla. If your milk is very cold, it could cause the coconut oil to solidify into small white blobs; it's okay if that happens. Add the bananas and stir to combine. Add the flour, baking powder, optional salt, and stir to combine. Batter will be lumpy; don't overmix or cake will be tough. Add 1 cup of strawberries and gently fold to combine; reserve a few pieces for top of cake. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Sprinkle the top evenly with reserved strawberry pieces. Bake for about 40 minutes, or until center is set and slightly spring to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Watch your cake, not the clock, and always bake until done noting that climate, oven, moisture in bananas and strawberries, and exact ingredients used effect baking time. Place pan on a wire rack and allow cake to cool for at least 30 minutes before optionally glazing. While cake cooks, makes the glaze. Glaze - To a small bowl, add 1 cup confectioners' sugar, milk, margarine, and whisk until smooth. Depending on desired consistency, you may need to play with sugar and milk ratios slightly. Evenly drizzle the glaze over the cake before slicing and serving. Cake will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months.

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