Chloe Coscarelli does it again! This cake is magical and was a big hit with my family. I made two cakes for my birthday (this one and a chocolate) and was worried there wouldn’t be enough chocolate but this cake was gobbled up. It was so good my Dad asked me to make one for a cake auction the they were having at his work. The presentation is simple and is sure to impress your guests plus it’s incredibly yummy!
Makes two 9-inch round layers
2 cups all-purpose flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. ginger
1 cup mashed banana, about 2 or 3 very ripe bananas
1 cup almond, soy, rice or coconut milk
1/2 cup canola oil
1 tbsp. apple cider vinegar
1 tbsp. vanilla
1 1/2 cups fresh blueberries plus extra for decoration
1/2 cup vegan margarine, room temperature
1/2 cup non-hydrogenated vegetable shortening
4 cups powdered sugar
1 tbsp. lemon zest, 1 lemon
3 – 5 tbsp. lemon juice
1. Preheat the oven tow 350oF.
2. Lightly grease and flour two 9-inch round cake pans
3. In a large bowl whisk together flour, sugar baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
4. In a separate bowl mash the bananas.
5. Add the non-dairy milk,oil, vinegar and vanilla to the mashed bananas and whisk well.
6. Pour the wet mixture into the dry mixture and mix just enough to incorporate. Do not over mix.
7. Wash and dry the blueberries. Flour them to make sure they will not all sink during the baking process. Gently fold in the 1 1/2 cups of blueberries. I used two packages of fresh blueberries for the batter and one for decorating.
8. Divide the batter evenly between the two pans and bake for about 30 minutes until a toothpick in the center of the cake comes out dry but with a couple crumbs sticking to it.
9. Let the cakes cool almost completely before flipping out of the pans then allow them to finish cooling before icing.
10. Using an electric mixer beat the margarine and shortening until combined and smooth.
11. With the mixer speed on low add one cup of icing sugar, lemon zest and one tablespoon of lemon juice.
12. Add another cup of powdered sugar and one tablespoon of lemon juice. Repeat. Until you’ve used all four cups of powdered sugar. Add more lemon juice if necessary. You want it smooth and creamy yet thick enough that when the beater pulls away the peaks stand on their own.
13. Once the cakes are completely cool place your bottom layer on a serving plate or cake circle.
14. Pipe the icing on top on the layer in a spiral. You can also spread it on if you don’t have an icing bag.
15. Place the second layer on top and repeat the icing. Smooth out the icing.
16. Decorate with blueberries and use whatever icing you may have left to decorate. I used blue natural gel food colouring in the remainder of my icing. using a flower tip I pipped flowers along the crease between the two layers and used sugar pearls in their centers. For the flower on top you can follow this tutorial I found on YouTube.