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.

ROASTED PEACH PARFAIT WITH CRUMBLE AND WHISKY BUTTERCREAM

SERVES 4 PORTIONS

FOR THE SHORTBREAD CRUMBLE

1 1/2 tsp. ground flaxseed

1 tbsp. (15 ml) hot water

1/4 cup (48 g) organic cane sugar

1/4 cup (56 g) coconut oil

1 1/2 tsp. unsweetened soy-free, nut-free non-dairy milk

1/2 tsp. vanilla extract

3/4 cup (94 g) unbleached all- purpose flour

1/4 tsp. baking powder Pinch of salt

FOR THE WHISKEY BUTTERCREAM

1/2 cup (112 g) soy-free vegan butter, near room temperature

1 tbsp. (20 g) vegan honey (such as Bee Free Honey) or (15 ml) agave nectar

1 1/2 cups (180 g) organic powdered sugar

1 tbsp. (15 ml) fruit-flavoured whiskey (I use cherry whiskey.)

FOR THE ASSEMBLY

1 lb. (455 g) peaches, pitted and sliced

Vegan honey, for drizzling

NUTRITIONAL VALUES

Calories: 581kcal
Fat: 40.8g (27.4g S.Fat)
Carbs: 49.3g
Protein: 5g
Sugar: 25.3g
Sodium: 775mg

METHOD

TO MAKE THE SHORTRBEAD CRUMBLE
Stir together the flaxseed and hot water in a small bowl and set aside for 5 minutes. Whip the sugar and coconut oil together on high speed with a stand or handheld electric mixer until combined. Mix in the flaxseed mixture, non-dairy milk, and vanilla extract until fluffy.

Sift the flour, baking powder, and salt together. Mix the dry ingredients into the wet ingredients on medium speed until the cookie dough is crumbly but holds together when pressed or squeezed. Refrigerate for 10 minutes after forming the dough into a ball.

Preheat the oven to 180°C/350°F and line a large baking sheet with a silicone baking mat or parchment paper. Lightly flour your workspace and rolling pin and roll out the cookie dough to 1/4 inch (6 mm) thick.

Cut out cookies with a 2 1/2 inch (6.5 cm) round cookie cutter and place them on a baking sheet, kneading leftover scraps and repeating the cutting process. Bake for 10 to 12 minutes, or until the cookies are lightly golden. Set the cookies on a cooling rack to cool. They will harden even more as they cool. Keep the oven on.

TO MAKE THE WHISKEY BUTTERCREAM
In a mixing bowl, use a handheld electric mixer to whip the vegan butter; add the vegan honey and continue to whip until combined. Slowly add 1/2 cup (60 g) powdered sugar to the whipped butter, mixing on medium-high speed until all the sugar is incorporated and the buttercream is smooth.

Whisk in the whiskey until well combined. Place the bowl in the refrigerator for 15 to 20 minutes to chill.

TO ASSEMBLE
Line a baking sheet with parchment paper. Roast the peach slices for 25 minutes on a baking sheet. Allow to cool on a cooling rack for a few minutes.

Divide half of the peaches between four small glass bowls, then crumble one shortbread cookie into each. Pour the whiskey buttercream over the crumbles. To finish, layer the remaining peaches in each bowl, followed by 1 shortbread cookie, whiskey buttercream, and a drizzle of vegan honey. Serve right away.

RECIPE NOTES

This dessert would also be delicious with roasted blackberries in the spring, especially with a garnish of fresh mint.