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
1)
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.
2)
In a large bowl, whisk together canola oil, banana puree, sugar, vanilla extract, salt and nutmeg.
3)
In a separate large bowl, whisk together the all-purpose flour, baking powder and baking soda.
4)
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.
5)
Stir in the walnuts.
6)
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.
