Who else could really do with a slice of cake right now?
I made this mini layer cake for my dad’s birthday last week so I’m excited to be sharing it today! 🎉 I used my fave @naturescharm_au Butterscotch sauce and coconut whipping cream! Plus, the base recipe is a super easy 5-INGREDIENT CHOCOLATE CAKE too!
Here is the recipe!
BANANA HAZELNUT BUNDT CAKE with EASY CHOCOLATE GLAZE (vegan)
December 29, 2020
Category
Baking
Cooking method
Dessert
Meal type
Recipe type
Sweet
Persons
1
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Notes
*Storage tips: in an airtight container at room temp for 2 days, in the fridge for a week or in the freezer for months.
Ingredients
- Cake Batter:
- ✅ 3 medium ripe bananas (~250g peeled weight)
- ✅ 1/4 cup hazelnut butter ( I used @noya.nutbutter )
- ✅ 2 cups self-raising flour
- ✅ 1/2 cup coconut sugar ( I got mine from @thesourcewestendbrisbane )
- ✅ 40g dairy-free chocolate, chopped (I used solomons_gold )
- *Optional: 1 teaspoon cinnamon
- Easy Chocolate glaze:
- ✅1 cup pure icing sugar
- ✅2 tablespoons cocoa powder
- ✅1-2 tablespoons non-dairy milk
- ✅ Toasted hazelnuts for decoration
Instructions
- METHOD:
- 1. Preheat the oven to 160 degrees Celsius. Grease a bundt cake with oil or butter
- 2. Make the CAKE BATTER: In a blender, add all the bananas and hazelnut butter and blend until smooth like "milk". Add the rest of the dry cake ingredients into a large bowl and pour the blended bananas. Fold gently until a thick cake batter forms. You may need to add a bit of water. Stir in the chocolate chunks
- 3. Transfer the cake batter to the prepared tin. Bake in the oven for 35 minutes until a knife inserted comes out almost clean
- 4. Allow the cake to cool completely before glazing
- 5. Make the glaze by whisking together the ingredients until smooth and silky. You can add/subtract milk until you achieve a thick pourable consistency.
- 6. Pour the glaze over the cake and sprinkle hazelnuts over the top to decorate
