BANANA BLUEBERRY CAKE WITH LEMON BUTTERCREAM
SERVES 2 9-INCH ROUND LAYERS
FOR THE CAKE
2 cups all-purpose flour 1 cup sugar
1 tsp baking powder
1⁄2 tsp baking soda
1 tsp salt
1⁄2 tsp ground cinnamon
1⁄2 tsp ground nutmeg
1⁄2 tsp ground cloves
1⁄2 tsp ground ginger
1 cup mashed bananas (about 2 or 3 very ripe bananas mashed on a plate using the back of a fork)
1 cup canned coconut milk, mixed well before measuring
1⁄2 cup canola oil
1 tbsp white or apple-cider vinegar 1 tbsp pure vanilla extract
1 1⁄2 cups fresh or frozen blueberries, plus extra for garnish
FOR THE BUTTERCREAM
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 tbsp lemon zest
3 to 5 tbsp lemon juice
NUTRITIONAL VALUES
Calories: 447kcal
Fat: 23.8g (6.7g S.Fat)
Carbs: 57.6g
Protein: 2.5g
Sugar: 41.4g
Sodium: 190mg
METHOD
To make the cake:
Preheat the oven to 170°C/350°F. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper.
Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large mixing bowl. In a separate bowl, combine the bananas, coconut milk, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the blueberries gently.
Fill each cake pan to the brim with batter. Bake for 32–35 minutes, or until a toothpick inserted into the cake comes out clean. Halfway through the baking time, rotate the cakes. Allow the cakes to cool completely before serving.
To make the buttercream: Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, gradually add powdered sugar, lemon zest, and 1 tbsp lemon juice, 1 tbsp at a time, until the frosting reaches a spreadable consistency. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.
To assemble the cake: When the cakes are cool enough to handle, run a knife around the inside edge of each cake pan to loosen and gently unmould the cake. If desired, peel off the parchment paper and slice the dome on top of each cake for even assembly. One cake should be placed on a serving plate or a cardboard cake circle. Spread a thick layer of frosting over the top of the cake. Place the second cake on top of the first and cover with a thick layer of frosting. Serve garnished with fresh blueberries, if desired.
Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large mixing bowl. In a separate bowl, combine the bananas, coconut milk, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the blueberries gently.
Fill each cake pan to the brim with batter. Bake for 32–35 minutes, or until a toothpick inserted into the cake comes out clean. Halfway through the baking time, rotate the cakes. Allow the cakes to cool completely before serving.
To make the buttercream: Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, gradually add powdered sugar, lemon zest, and 1 tbsp lemon juice, 1 tbsp at a time, until the frosting reaches a spreadable consistency. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.
To assemble the cake: When the cakes are cool enough to handle, run a knife around the inside edge of each cake pan to loosen and gently unmould the cake. If desired, peel off the parchment paper and slice the dome on top of each cake for even assembly. One cake should be placed on a serving plate or a cardboard cake circle. Spread a thick layer of frosting over the top of the cake. Place the second cake on top of the first and cover with a thick layer of frosting. Serve garnished with fresh blueberries, if desired.
