2Food > Banana Chocolate Chip Cake With Peanut Butter Frosting - gluten free, dairy free, soy free

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Banana Chocolate Chip Cake With Peanut Butter Frosting - gluten free, dairy free, soy free

Total Time: 45 min.
Servings: 8

What you need

2 teaspoons baking soda
2 1/2 cups mashed ripe bananas (about 6 bananas)
1 1/2 cups organic evaporated cane sugar
Extra Chocolate Chips for decoration, optional
1 10 oz bag gf/df/sf chocolate chips (I use Enjoy brand)
1 3/4 cups organic creamy peanut butter
3 organic large eggs
2 teaspoons kosher salt
You will need: Two cake pans, 8 inch round by 2 inches deep and Pastry Star Tip (I use Kaiser 45-9)
1/2 cup organic light brown sugar, packed
1 cup potato starch (I use Bob's Red Mill flours)
1 1/2 cups organic powdered sugar
1 1/2 cup white rice flour
1 cup sorghum flour
7 oz Earth Balance Soy Free Spread, room temperature (leave out for an hour)
8 ounces Earth balance Soy Free Spread, room temperature PLUS extra for greasing cake pans
1/2 cup tapioca starch
1 1/2 teaspoon vanilla extract (I use Nielsen Massey)
2 1/2 teaspoons vanilla extract
1 cup vegan sour cream ( I use Way Fare)

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How to do it

1. Preheat Oven Temperature to 350 degrees FFor the Cake:Line the bottom of the round cake pans with parchment paper (I use precut ones sold at baking stores), grease cake pans, also under parchment paper. Set aside.In a medium bowl, whisk flours, baking soda, and salt. Set aside.Using an electric mixer or a stand mixer with a paddle attachment on medium high speed, beat sugar, Earth balance, and brown sugar until light and fluffy, about 3 minutes.

2. Add eggs one at a time, beating to blend after each egg, then add vanilla.

3. Add dry ingredients.

4. Mix on low speed, just to blend.

5. Add mashed bananas and sour cream; mix until just blended.Fold in chocolate chips.Divide the batter evenly among the two cake pans. Smooth tops.

6. Bake cakes for 35-45 minutes, until toothpick inserted in the center comes out clean.

7. Transfer to wire racks.

8. Let it cool in the pans for 15-30 minutes.Invert cakes onto the wire racks; peel off parchment paper and let it cool completely, about an hour, before frosting.For the Frosting:Using an electric mixer, or a stand mixer with a paddle attachment, beat peanut butter, powdered sugar, Earth balance, and vanilla extract until light and fluffy, about 4 minutes.

9. Place 1 cake on a platter.

10. Spread 1 1/4 cups of frosting for the inner layer.

11. Place the other cake on top.Frost the top and sides with remaining frosting.Pipe along the bottom edge with a star tip.Chill frosted cake for 2-3 hours to set.

12. Garnish with chocolate chips.

13. Serve chilled or room temperature. Chilled will result in a firm peanut butter frosting.Note: For mess free decorating, put two halved sheets of parchment paper (cut apart) next to each other on the cake platter before putting the cake on it.Slowly pull out from opposite ends of the cake when done piping.

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Nutrition

Calories
6418.64cal ( 320.93% of daily need)
Fat
124.46g ( 191.48% of daily need)
Saturated Fat
36.39g ( 227.41% of daily need)
Carbohydrates
1224.24g ( 408.08% of daily need)
Sugar
731.23g ( 812.48% of daily need)
Cholesterol
1788.1mg ( 596.03% of daily need)
Sodium
10709.02mg ( 465.61% of daily need)
Alcohol
0.69g ( 3.82% of daily need)
Protein
115.24g ( 230.47% of daily need)
Vitamin B1
4.3mg ( 286.6% of daily need)
Vitamin B2
4.76mg ( 280.18% of daily need)
Iron
48.93mg ( 271.84% of daily need)
Phosphorus
2672.03mg ( 267.2% of daily need)
Manganese
5.19mg ( 259.74% of daily need)
Selenium
169.6µg ( 242.29% of daily need)
Folate
866.79µg ( 216.7% of daily need)
Vitamin B3
42.93mg ( 214.63% of daily need)
Vitamin E
19.81mg ( 132.04% of daily need)
Calcium
1290.93mg ( 129.09% of daily need)
Vitamin A
4844.47IU ( 96.89% of daily need)
Vitamin B5
9.65mg ( 96.51% of daily need)
Vitamin B6
1.81mg ( 90.63% of daily need)
Magnesium
336.5mg ( 84.12% of daily need)
Copper
1.5mg ( 75.21% of daily need)
Potassium
2619.99mg ( 74.86% of daily need)
Zinc
11.14mg ( 74.3% of daily need)
Fiber
17.53g ( 70.1% of daily need)
Vitamin B12
4.2µg ( 69.95% of daily need)
Vitamin D
5.39µg ( 35.95% of daily need)
Vitamin K
34.58µg ( 32.93% of daily need)
Vitamin C
7.1mg ( 8.6% of daily need)

Breakdown

Proteins
7.12%
Fat
17.29%
Carbs
75.59%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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