This vegan banana cake clearly went on a little adventure before it was sliced (don’t worry, no ants were invited to the party):

My friend Jamie gifted me the vintage plate it’s on and is also the one who convinced me to start this little corner of the internet. She’s one of the kindest people I know, and I’m so grateful for her friendship. Her family joined us for dinner, so I baked this cake to show off the pretty platter! 

Since the cake was a hit, here’s the recipe in case anyone wants to try it: 

Banana Cake
• 2 ¾ cups all-purpose flour
• 1 cup granulated sugar
• ½–¾ cup light brown sugar (to taste)
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ¾ tsp salt
• Pinch cinnamon
• 1 Tbsp lemon juice
• ⅔ cup coconut milk 
• 3 ripe bananas, mashed
• ¼ cup + 1 Tbsp organic canola oil
• 1 flax egg (1 Tbsp flax meal + 3 Tbsp hot water)
• 3 Tbsp applesauce
• 2 tsp vanilla extract
Mix wet & dry separately, combine, bake 350°F ~30–40 mins.

Blackberry Chamomile Buttercream
• 1 cup Earth Balance Organic Buttery Spread
• ½ cup unsalted vegan butter
• ½ cup blackberry jam (½ cooked w/ sugar, ½ stirred in later)
• ½ cup granulated sugar
• 2–2½ cups powdered sugar to taste/texture
• 2 chamomile tea bags
Simmer ¼ cup jam + sugar, letting it bubble and take on a rich, caramel-like flavor, remove from heat and steep tea bags 5–10 min, strain & chill. Beat butters until fluffy, add jam mix + rest of jam, then gradually beat in powdered sugar until pipeable.

If you’re short on time, you could probably just whip softened vegan butter with jarred jam + powdered sugar and I’m sure it would be delicious! But if you do the simmer/steep step, you’ll get a deeper, more complex flavor.

-Danielle