First off, thanks to Phoney Baloney’s Coconut Bacon and The Vegg. Without these two products this cake wouldn’t have been the same. Also, thanks to my daughter and Wayward Cafe for hosting the bake sale and giving me an excuse to bake.
Early in the week I received my packages of Coconut Bacon and someone had mentioned that they would make a peanut butter and banana sandwich with them. Despite the fact that I am allergic to bananas the thought of that sandwich inspired this cake. My husband tried a bit and if I didn’t know better I would have thought he had an orgasm. I am contemplating getting sick just to try a bite. You can’t even tell it is gluten free.
Banana Pudding Ingredients:
1/2 cup cashews
1/2 cup water
1 tsp The Vegg
1 tsp agar powder
1 tsp maple syrup
1/2 cup brown sugar
Pulverize cashews in blender with 3/4 cups liquid until smooth and creamy. Add ingredients from bananas to brown sugar. Blend until smooth.
Pour mixture into a saucepan and cook on low, stirring constantly until all air bubbles are gone, about 15 minutes. Do not let it boil. Refrigerate for at least an hour so it has time to thicken. Stir before using on cake.
2 1/2 cups Bob’s gluten free all purpose flour
1 tsp xanthan gum
1 tsp salt
2 tsp baking soda
4 tsp baking powder
3 tbsp Ener-G Egg Replacer
2 cups brown sugar
1 cup oil (I used sunflower seed)
1 cup applesauce
1 cup vanilla almond milk
2 tbsp maple syrup
1/3 cup peanut butter
Preheat oven to 350 degrees. Place parchment paper on the bottom of three 9″ cake pans.
In a large bowl mix flour, xanthan gum, salt, baking soda, baking powder, and egg replacer. In a separate bowl mix sugar, oil, applesauce, milk, peanut butter, and maple syrup. Slowly mix sugar mixture into flour mixture and stir until well blended. Pour batter evenly into the three pans. Tap bottom of pan to get air bubbles to the top. Bake for 35– 40 minutes. Cake will pull away from side when done (stick a toothpick in it to make sure it comes out clean.) When done let sit for approximately 10 minutes or until cool enough to touch pans with bare hands. Flip onto cooling rack. Let cool completely before icing.
Peanut Butter Butter Cream
13 oz cold but soft vegan butter – not stick
3/4 cup peanut butter
2 1/2 cups sifted powdered sugar
With and electric mixer, beat butter and peanut butter on low speed and slowly add in powdered sugar, stopping occasionally to scrape sides. Continue until well blended.
2 bananas thinly sliced
peanut butter cream icing
Coconut bacon (about 1/2 cup)
Once cake is cool, place the first layer of cake (I usually use the one that is thickest because mine never come out perfect) on the plate or serving dish you want to serve the cake on.
Evenly cover first layer with 3/4 cup icing, keeping it about a half inch from the edge. Cover with a single layer of banana slices. Spread half the pudding over the bananas. Repeat with next layer using the remaining pudding. Put last layer of cake on top and cover top and sides with icing. Cover top with coconut bacon. It is now ready to serve.