Banana Molasses Cake with Molasses Cream Frosting

Mostly vegan/vegetarian. As a Cherokee-Swede born in South Africa I am drawn to multi-cultural traditional tastes. The tastes that are so perfect they become go-to dishes for many people. People are missing out! Matoke with peanut sauce, Uganda's national dish, is beyond your dreams in terms of taste! Rye/pumpernickle bread, so hearty and thick. Oatmeal made the old fashioned way. (Bet you don't know what that is!)

subheading: For the Cake:

1 ½ cups 192g superfine oat flour (use gluten-free if necessary)

1 ½ cups 168g blanched almond flour

¼ cup + 2 tablespoons 45g tapioca flour/starch

½ teaspoon cinnamon

1 teaspoon baking soda

1 ½ teaspoons aluminum free baking powder

½ teaspoon fine sea salt

¼ cup + 2 tablespoons unsweetened apple juice

3 tablespoons unsulphured molasses

¾ cup grade a maple syrup

2 teaspoons vanilla extract use gluten-free if necessary

1 medium banana

2 tablespoons apple cider vinegar

Molasses Cream Frosting

1 can full-fat coconut milk chilled overnight or longer, you will only be using the thickened cream at the top of the can, so don't shake the can

1 ½ tablespoons pure maple syrup

1 to 2 teaspoons molasses depending on how strong you want the molasses flavor

½ teaspoon vanilla extract

Directions at thevegan8.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer