Banana Caramel Layer Cake

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Banana Caramel Layer Cake

Layers of banana bread, cream cheese buttercream, homemade caramel, choc covered pretzels and caramelised grilled bananas! What an epic cake and a mouthful to say! And guess what...made it all in a 4-in-1 Panasonic combination microwave
Total Time: 1 hour 15 minutes

Ingredients

Cake

  • 2 ripe bananas
  • 250 mL plant-based milk
  • 60 mL sunflower oil
  • 1 tbsp apple cider vinegar
  • 300 g plain flour
  • 150 g brown sugar
  • 2 tsp baking powder
  • 1 tbsp cinnamon
  • Pinch of salt

Choc covered pretzels

  • ¼ cup chocolate
  • 1 tbsp sunflower oil
  • ½ cup pretzels

Frosting

  • 250 g vegan cream cheese
  • 250 g vegan butter
  • 500 g icing sugar

Caramel

  • 80 g coconut or brown sugar
  • 80 g coconut cream
  • 1 tbsp vegan butter
  • 1 tbsp corn starch

Bananas

  • 1 ripe banana
  • 2 tbsp coconut sugar

Instructions

  • Preheat the oven to 180C.
  • To make the cake: Mash the bananas in a large bowl. Add the milk, oil, ACV and mix. Add the flour, sugar, baking powder, cinnamon, salt and mix till combined. Divide the batter into 2 x 15cm lined cake tins. Bake in the microwave oven for 45 mins or until a skewer can be inserted into a cake and it comes out clean. Rest the cakes at room temperature then place them in an airtight container in the fridge to chill.
  • To make the frosting: Add the cream cheese and butter to a bowl. Whip until pale and fluffy. Add the icing sugar and beat on low till combined. Then whip on high until very fluffy. Place in an airtight container in the fridge to chill.
  • To make the caramel: Add all ingredients to a microwave or oven safe bowl. Mix until combined. Heat the mixture on low in the microwave or oven until it bubbles. Remove and whisk until smooth. Set aside to thicken.
  • To make the choc covered pretzels: Melt the chocolate and oil on low heat in the microwave or oven stirring occasionally. Dip the pretzels in the melted chocolate. Lift them out of the chocolate using a fork, allowing excess chocolate to drip off. Place the covered pretzels on a lined baking tray and set aside to harden.
  • To grill the banana: Slice the banana and arrange on a lined baking tray. Sprinkle with coconut sugar. Grill on high for 5-8 minutes or until golden brown. Set aside.

TO ASSEMBLE:

  • Slice the domes off the cakes and slice each cake into 2 layers.
  • Place one cake on a flat serving plate. Pipe or spread ¾ cup of frosting on top. Drizzle with the caramel and smooth the surface. Stack another cake on top. Repeat until you have 4 layers of cake and 3 layers of frosting.
  • To crumb coat the cake: Roughly spread 1 cup of the remaining frosting on top and around the cake. Use a spatula or offset spatula to spread the frosting on the surface of the cake, scraping off excess frosting. Set aside in the fridge to chill for at least 2 hours.

TO DECORATE:

  • Spread another layer of frosting on the side of the cake and smooth the surface.
  • Drizzle the caramel on the cake allowing it to drip down the sides. Pipe any remaining frosting on top of the cake. Arrange the grilled banana and chocolate covered pretzels on the cake as desired.
  • Chill the cake in an airtight container until ready to serve.