🥝 Ingredients for cake (8 inch/10 servings)(1 layer, for this cake, you need 2 layers):
2 cup white flour
6 tsp baking powder
1/2 cup maple syrup
2/3 cup oil
Pinch of salt
1 cup of soymilk
1 banana
2 tsp lemon juice
🥝 Ingredients for filling:
1/2 cup Earth Balance vegan butter, softened to room temperature
1 1/2 cup icing sugar, some more for dusting
1 tbsp unsweetened Macadamia nuts milk
1 tsp vanilla or almond extract
Vegan whipping cream (you can use Nature's Charm Coconut Whipping Cream. For this cake, I used Gay Lea Real Coconut Whipped Cream)
🥝 Fruits for decorations:
1 large mango
2 kiwis
Some raspberry
Some blueberry
🍓Steps:
1. Preheat the oven to 350F degree. In a bowl, mix together all the dry ingredients (flour, baking powder, pinch of salt). Mix well.
2. In another bowl, all the wet ingredients (maple syrup, soymilk, oil, mashed banana & lemon juice). Mix well.
3. Add wet ingredients into dry ingredients. Mix well with a handheld mixer.
4. Pour the mix into a 8 inch baking tin. Repeat the above for the second layer.
5. Bake the two layers for 37 minutes.
6. Let the cake cool for half an hour. Cut the top flat. Set aside for use.
7. Wash & cut the fruits.
8. To make the icing, use a handheld mixer to beat the vegan butter until creamy, then mix in the icing sugar. Add in the macadamia nuts milk and almond extract. Beat until light and fluffy.
9. Spread the icing on the bottom layer of the cake. Place mango chunks evenly. Then cover with whipping cream.
10. Place the top layer of cake up. Spread icing and whipping cream (adjust the amount and proportion according to your preference). Then decorate away with fresh fruits!
11. Serve the beautiful cake. Bon appetit 😋
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