[kittygrrl]

Vegan Banana Cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 1 two-tiered cake (approx. 16 servings)

Ingredients
For the cake (makes two tiers):
2 cups whole-wheat pastry flour (all-purpose flour is a good substitute-- it makes for an even more tender cake)
1/2 cup canola or other vegetable oil
1 tsp baking soda
2 tsp baking powder
1 cup sugar
1/4 tsp salt
3 medium, very ripe bananas, mashed
1/2 cup soy or any non-dairy milk, like almond, cashew, hemp, or pumpkin-seed milk + 1/2 tsp balsamic vinegar (set aside five minutes to curdle)
For the peanut butter frosting:
1/2 cup smooth and creamy peanut butter
1/3 cup vegan cream cheese
1 1/2 tbsp vegan "butter", like Earth Balance
1 tsp pure vanilla extract
1 1/2 cups confectioners (powdered) sugar
Instructions
Make the vegan banana cake:
Combine the flour, baking soda, baking powder and salt in a bowl.
Beat together the oil and sugar with a handheld mixer for about two minutes.
Add the soymilk mixture and beat until just mixed.
Add the mashed bananas and beat in. Make sure there are no big lumps remaining.
Add the flour to the banana-soymilk-oil mixture in 2 batches, beating in after each addition until the mixture is smooth. Do not overbeat, though.
Line the bottom of two 9-inch cake pans with parchment or wax paper. Oil and flour the pans.
Divide the batter equally between the two pans and bake 25-30 minutes in a 350-degree oven until a toothpick inserted in the center of each cake comes out clean.
Place on a rack to cool, about 10 minutes. Unmold, peel off the parchment paper, and leave on the rack to cool thoroughly before frosting.
Make the vegan peanut butter frosting:
Have the peanut butter and Earth Balance at room temperature, and the cream cheese cold. Place the ingredients in a bowl and mix with a wisk or with a handheld or stand mixer until everything's combined.
Add the sugar 1/2 cup at a time, beating in well after each addition. I use less sugar than most peanut butter frosting recipes would, but if you want a stiffer frosting add more confectioners sugar.
Place the frosting in the refrigerator for at least 30 minutes before frosting.
Assemble the cake:
Place one cake on a cake stand or flat dish. Put about 1/3rd of the frosting (recipe follows) in the center of the cake and using a spatula spread it evenly across the surface.
Carefully place the second cake on top of the first one. Put the remaining icing in the center of the cake and evenly frost the top and sides.
Garnish with some chopped, roasted peanuts. In fact, if you have the time and the peanuts, sprinkle nuts all over the surface of the cake and press some into the sides.
Cut yourself a hunka cake love, and enjoy!


or try Strawberry Frosting (that's what i did)
Mind Blowing Strawberry Frosting Recipe (Vegan)
Prep time: 10 mins Total time: 10 mins
Serves: 2½ Cups

Mind Blowing Strawberry Frosting Recipe. Also, substitutions to make a vegan strawberry frosting! Great as dips, to frost cupcakes or to decorate cakes! | carmelapop.com
Ingredients
⅓ Cup (a good)Vegan Butter
⅓ Cup strawberry preserve
2 Cups confectioners sugar (opt for Organic!)
*optional* 1 Tbsp. Vegan cream cheese
Instructions
In a bowl mix the vegan butter and the strawberry preserve.
Add the confectioners sugar and keep mixing until light and fluffy.
Refrigerate for (at least) 10 minutes as vegan frostings tend to be very soft. Then frost cake add sprinkles if desired and when finished put whole cake in icebox til serving. Enjoy Anya!

copied from "so you're dating a vegan"