Indulge in the delightful combination of ripe bananas and nutty poppy seeds, topped with a luscious vanilla bean frosting. This vegan cake is moist, flavorful, and perfect for any occasion.
Ingredients: 3 ripe bananas, mashed. 1/2 cup coconut oil, melted. 1/2 cup almond milk. 1/2 cup maple syrup. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1/4 cup poppy seeds. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup powdered sugar. 1/4 cup vegan butter, softened. 1 vanilla bean, seeds scraped.
Instructions: Warm the oven up to 175F 350C. A 9-inch round cake pan should be greased and floured. Put mashed bananas, melted coconut oil, almond milk, maple syrup, and vanilla extract in a large bowl. Put the poppy seeds, flour, baking powder, baking soda, and salt in a different bowl and sift them together. Slowly add the dry ingredients to the wet ones while stirring them together. Do not mix too much. Pour the batter into the cake pan that has been prepared. Use a spatula to smooth the top. Bake for 35 to 40 minutes, or until you can stick a toothpick in the middle and it comes out clean. Take it out of the oven and put it on a wire rack to cool down completely. Scrape the vanilla bean seeds off of the vanilla bean and mix them with softened vegan butter in a mixing bowl until the frosting is smooth and creamy. Cover the cake with frosting after it has cooled. Cut and serve. Have fun!
Prep Time: 20 minutes
Cook Time: 40 minutes
Stylez and Kutz















