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

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

Ingredients

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

Directions:
You will need: Two cake pans, 8 inch round by 2 inches deep and Pastry Star Tip (I use Kaiser 45-9)

  • Preheat Oven Temperature to 350 degrees F

For 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.
  • Add eggs one at a time, beating to blend after each egg, then add vanilla.
  • Add dry ingredients.
  • Mix on low speed, just to blend.
  • 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.
  • Bake cakes for 35 minutes, until toothpick inserted in the center comes out clean.
  • Transfer to wire racks.
  • 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.
  • Place 1 cake on a platter.
  • Spread 1 1/4 cups of frosting for the inner layer.
  • 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.
  • Garnish with chocolate chips.
  • 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.

Yield: Serves 8-10 slices
Recipe Source

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