Fruit cake Banana's Foster Cake

 

 Fruit cake

Banana's Foster Cake

Makes 1 6 inch 2 layer cake

 

Ingredients:

 

2 6-inch cake pans

 

Cake:

 

1 1/2 cups Bob's Red Mill gluten-free all-purpose flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1/2 tsp cinnamon

1 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved

1/4 cup pecan butter or almond butter

1 Tbsp pure vanilla extract

1 cup pureed organic bananas

2 Tbsp apple cider vinegar

 

 

Frosting:

 

1 15 oz can organic full-fat coconut milk, chilled

1/2 cup raw cashew butter

1/3 cup maple syrup

1/4 tsp sea salt

1/4 tsp cider vinegar

1 tsp pure vanilla extract

1/2 cup plus 2 Tbsp melted coconut butter (warmed to liquid)

 

 

Caramel:

 

1 cup pitted Medjool dates, soaked for 30 minutes and drained

3 Tbsp pecan butter or almond butter

2 Tbsp dark rum (make sure it is vegan on Barnivore)

1/3 cup filtered water (or as needed)

1 tsp pure vanilla extract

1/8 tsp sea salt

 

 

For assembly:

 

2 small bananas, sliced

white chocolate chunks

Guidelines:

 

 

Preheat the oven to 375 degrees Fahrenheit and set the oven rack in the centre. Line two six-inch-diameter cake pans with parchment paper that is two inches high around the borders. Grease the parchment paper and the pan's edges lightly to keep the cake from sticking.

Next, line the bottom of the pan with a parchment paper that fits the pan snugly.

Combine the flour, baking soda, baking powder, sea salt, and cinnamon in a large bowl.  Set aside.

Blend together the banana puree, nut butter, dates, vanilla extract, and reserved water in a blender. Blend until smooth, then stir the blended ingredients into the flour mixture until well combined. Once you've added the cider vinegar, stir until bubbles form. Transfer the cake batter to prepared pans and bake for about 30 minutes, or until a tester inserted into the middle comes out clean.

 

The cakes should cool fully in the pan. To release, cut down the pan's sides. Peel off the parchment paper after the cakes are placed onto a dish.

In a high-speed blender, add all frosting ingredients and blend until extremely smooth.  

 

 

Transfer into a bowl and refrigerate until it reaches the consistency of stiffly whipped cream, which may take up to 45 minutes, depending on the temperature.  When it's prepared, store it in the fridge until you're ready to assemble.

To prepare the caramel, put all the ingredients in a food processor or high-speed blender and process until smooth, adding a little more water if necessary if the mixture seems too thick.  Store until the time comes to put the cake together To assemble, put one layer of cake on a platter and cover with roughly half a cup of frosting.  Over that, spread a layer of caramel, allowing a 1-inch border around it from the cake's sides, and then top with a layer of bananas. Spread the remaining frosting over the top and down the edges of the cake after placing the second cake layer on top of the first.

Using a little amount of water, thin down the leftover caramel (you can always add more if required).  Allowing the caramel to trickle down the edges, spoon the remaining caramel over the cake. Garnish the cake's top with white chocolate and slices of banana Double the recipe and bake in two 9-inch cake pans if you want a two-layer, 9-inch cake. The baking process will take longer between 50 and an hour.