This is Banana Walnut Cake recipe is a staple birthday cake recipe in my family. Nutmeg, walnuts, and a touch of vanilla extract really brings out the banana in this vegan cake. It pairs perfectly with Chocolate Frosting or Ganache.
½ cup + 2 Tablespoons non-dairy milk
1 teaspoon apple cider vinegar
2 Tablespoons canola oil
½ cup banana puree (about 1 ½ – 2 bananas)
½ cup + 2 Tablespoons sugar
2 teaspoons vanilla extract
½ teaspoon salt
¼ teaspoon nutmeg
1 ¼ cup all-purpose flour
1 ½ teaspoons non-aluminum baking powder
½ teaspoon baking soda
¼ cup chopped walnuts
Preheat oven to 350F (177C). In a small bowl, add non-dairy milk, apple cider vinegar and whisk together. Set aside for at least 5 minutes so the non-dairy milk curdles.
In a large bowl, whisk together canola oil, banana puree, sugar, vanilla extract, salt and nutmeg.
In a separate large bowl, whisk together the all-purpose flour, baking powder and baking soda.
Whisk the non-dairy milk mixture into the bowl containing the wet ingredients. Then mix the wet ingredients into the bowl containing the dry ingredients.
Stir in the walnuts.
Pour the mixture into a lightly oiled 8 inch round cake pan and bake for about 25 minutes or until an inserted toothpick comes out clean. Store the cake in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. Makes 1, 8 inch round Vegan Banana Walnut Cake.