Chocolate Chip Banana Cake without Oil or Dairy

5 from 1 vote

Chocolate Chip Banana Cake without Oil or Dairy

This is the perfect cake for make if you are looking for a birthday cake recipe that is egg and dairy free. Chocolate Oreo and Banana cake layered with a delicious vegan frosting.

Prep Time1 15

Cook Time45

Course: Cakes

Cuisine: American

Servings: people

Calories: 436kcal

Author: Cat Spiller

Ingredients

Chocolate Chip Banana Cake

230 grams sunflower oil
500 grams granulated sugar
3 small bananas, mashed
580 grams self-raising flour
½ teaspoon salt
600 ml soya milk
1 tbsp vanilla extract
1 packet Oreos, chocolate
100 grams vegan chocolate, chopped

Vegan Vanilla Frosting

600 grams icing sugar
100 grams margarine
1 tbsp vanilla extract

Instructions

Chocolate Chip Banana Cake

Preheat the oven to 180°C and line 3 x 15cm round cake tins with sunflower oil and baking paper.
Add the oil, mashed bananas, and sugar to a bowl of an electric mixer fitted with a whisk attachment.
Sift together the salt and the flour and add this to the wet ingredients. And mix until combined.
Add the milk and the vanilla into a jug and with the mixer running add this to the cake batter. Continue until it has all been added. Scrape down the sides of the bowl again.
Roughly chop the Oreos and the vegan chocolate and fold this through the cake batter.
Pour the cake batter into the prepared cake tins and bake in a preheated oven for 45 minutes or until a skewer inserted into the center of the cake comes out clean.
Allow the cakes to cool in the tins and then wrap the cakes in plastic wrap before placing them in the fridge overnight.

Vegan Vanilla Frosting

To make the frosting add the icing sugar and the margarine to a bowl of an electric mixer fitted with a paddle attachment.
Beat on medium speed until combined, scrape down the sides of the bowl and mix again. The icing should be light and fluffy.
Add the vanilla and beat again. The frosting should now be ready, if the frosting is too thick add a tablespoon of soya milk, and beat again. Continue until the correct consistency is reached.

Assembly

Remove the cakes from the fridge and take off the plastic wrap. Place one cake layer on a cake plate, and spread a layer of frosting over the surface of the cake layer. Continue until all three layers are stacked.
Frost the sides of the cake with the vanilla frosting and smooth with a cake scraper. Allow the cake to set in the fridge for one hour.
Divide the remaining frosting into 4 bowls and color the frosting with your chosen shades. Mix well and fill 4 piping bags, one with each color.
Pipe 4 bands of color around the cake, starting from the bottom and moving upwards. Use the last color to frost the top of the cake. Smooth the top and sides of the cake with a cake scraper.
Decorate the cake with shell piping, sprinkles, and fresh flowers. Serve and enjoy!

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