Sometimes you just need cake. Without an actual event calling for it. Which is how I felt last weekend – I just wanted to bake a beautiful cake, layered with something creamy and fruity, topped with something sprinkly and full of ingredients I can deal with (so no dairy and no wheat). The result was a spin-off of my banana bread recipe in combination with some whipped rice cream mixed with a raspberries and vanilla…and I dare say the result turned out beautiful:
This cake is fairly easy to make, but you do need a bit of time as you need to allow the two layers to cool down before adding the cream. Or, you know, you could do as I do and stick them in the freezer for 15 minutes straight from the oven and pretend that’s normal.
Banana Raspberry Layer cake
- 2 cups spelt flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 12 dates
- 6 small bananas
- 2 tsp. vanilla exctract
- 2 Tbs. coconut oil
- 2 Tbs. honey (or agave for vegan version)
- 1/2 Tbs. grated lemon zest
for the raspberry cream layer:
- 1 cup rapberries
- 1 cup whipped rice cream (or coconut cream)
- 1-2 Tbs. honey (or agave)
- 1 tsp. grated lemon zest
for the frosting:
- 1/2-1 cup whipped rice cream
- 1 Tbs. vegan margarine
- 1 Tbs. honey
- a few drops vanilla extract
for the topping:
- coconut chips (optional)
- grated chocolate (optional)
- more raspberries (optional)
- Preheat the oven to 175°C (350°F). Mix all the dry ingredients in a bowl.
- In a food processor, blend together all the bananas, dates, honey, coconut oil, vanilla extract. Blend until smooth.
- Add the banana mix to the dry ingredients and mix into a smooth dough, adding the oatmilk and lemon zest as well.
- Prepare two same-sized baking forms by spreading around some coconut oil and flour before adding half of the dough to each form.
- Bake for 30-35 minutes.
- Allow to cool down.
- On top of one of the cake layers, spread the raspberry cream layer after mixing together all the ingredients for the raspberry cream.
- Place the other cake layer on top.
- Mix the frosting together and then spread around on top of the cake.
- Sprinkle with the toppings mentioned above.
- Keep in the freezer for 2 hours, then store it in the fridge until serving.
The cake itself is actually not a lot of work, it’s the setting time that seems endless. But the end resut is truly worth it!
Of course, you could cover the cake in chocolate instead of the frosting, but I love the contrast between the pink raspberry layer and the white frosting on top.
You can switch up the toppings, obviously. I think some dried banana chips or cacao nibs mixed with goji berries would also be pretty awesome.
This cake looks so good my boyfriend actually wanted a piece of it for himself – which, if you know my boyfriend, is pretty huge. He’s not a cake-eater (for whatever reason…).
If you make this cake, let me know how you like it!