Vegan cakes, especially when made with whole wheat flour can often turn out to be either gooey mound or a hard brick. Bananas keep this cake soft and moist without weighing it down or making it gooey, while using whole wheat pastry flour keeps it lighter than regular whole wheat flour would. The frosting is a mock buttercream made with avocados of all things! This just came to me while wondering how I was going to make a "buttercream" frosting for my husband's birthday cake with no butter, margarine, or powdered sugar. I had a basket full of ripe avocados, so I thought, "Hey, it's worth a shot". I had to tweak it a bit to get the consistency and taste I wanted, but I turned out great, and no one at the table was any wiser about the lack of butter.
Cake:
2 1/4 cup whole wheat pastry flour
1/4 tsp stevia
1/2 cup xylitol
3/4 cup water
1/2 cup almond milk
3 small ripe bananas
3 1/2 tsp aluminum free baking powder
1 tsp salt
1 tsp vanilla
Frosting:
2 ripe avocados
3 - 4 Tbsp carob powder
1/4 tsp stevia
3- 4 Tbsp xylitol
1 - 2 Tbsp honey or agave (optional)
Pinch of salt
Splash of almond milk
For cake: beat all ingredients with electric mixer on low speed for about 30 seconds, then on high speed until well mixed and smooth. Do not over mix. Pour into cake pan(s). Bake at 350 degrees F for 40-45 minutes for rectangles, 30-35 minutes for 9-inch rounds, 20-25 minutes for 8-inch rounds, or until toothpick inserted in the middle comes out clean. Cool in pan on wire rack.
For frosting: beat all ingredients with electric mixer on high until smooth and whipped. Adjust sweetener and carob powder to taste. Frost cooled cake as desired.
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