On the lookout for a brand new favourite special-occasion dessert? This showstopping layer cake is effectively well worth the effort, with pineapple in each the bottom and the frosting bringing tropical aptitude. Naturally sweetened with ripe banana (some in chunks, some blended into the batter) and maple syrup, the sunshine and fruity layers are topped with luscious candy potato–cashew frosting, crunchy macadamias, and contemporary or freeze-dried bananas. Observe: Skimming the frosting on the edges gives the look of additional cake peak, making two layers appear to be three!
Suggestions
Psyllium husk powder: That is usually used to spice up fiber consumption, but it surely additionally works as an egg replacer, much like flaxseed meal.
For extra inspiration, try these tasty concepts:
- Excellent Vegan Carrot Cake
- Unbelievable Chocolate Candy Potato Cake
- Polenta Cake with Apples and Cherry Compote
- Almond Poppy Seed Cake
- 5 oz. unsweetened dried pineapple (1⅓ cups)
- 1 cup unsalted uncooked cashews
- 1 cup unsweetened, unflavored plant-based milk
- 1 cup mashed cooked candy potato
- 4 teaspoons pure vanilla extract
- 1¾ teaspoon pure almond extract
- 1 20-oz. can pineapple tidbits (juice-packed)
- ¾ cup pure maple syrup
- 2 tablespoons psyllium husk powder (see tip, recipe intro)
- 3 medium bananas, mashed (1½ cups)
- 2 medium bananas, chopped (1½ cups)
- 2¼ cups white entire wheat flour
- 1½ teaspoon common or sodium-free baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon sea salt
- ¼ cup chopped toasted macadamia nuts
- Freeze-dried bananas or contemporary banana slices tossed in lemon juice
Directions
- Make Candy Potato Frosting: Soak dried pineapple and cashews in sufficient boiling water to cowl 10 minutes; drain and place in a meals processor. Add the milk, mashed cooked candy potato, 1 teaspoon of the vanilla, and ¼ teaspoon of the almond extract. Course of till very clean. Cowl and chill till prepared to make use of.
- Preheat oven to 325°F. Line bottoms of two 8-inch spherical cake pans with parchment paper or use silicone pans.
- Drain pineapple tidbits, reserving juice. Add sufficient water to reserved juice to make 1 cup liquid. In a medium bowl whisk collectively pineapple juice combination, maple syrup, and psyllium husk powder. Add ¾ cup of the pineapple tidbits, the mashed bananas, chopped bananas, and the remaining 1 tablespoon vanilla and 1½ teaspoons almond extract. Let stand 5 minutes.
- In a big bowl stir collectively flour, baking powder, baking soda, and salt. Add banana combination; stir to mix. Divide batter between ready pans.
- Bake 35 minutes or till the facilities of muffins bounce again when frivolously pressed (200°F to 210°F with an instant-read thermometer). Cool in pans on wire racks 10 minutes. Run a skinny spatula round edges of muffins and take away from pans. Cool fully on wire racks.
- Assemble cake, topping every layer with Candy Potato Frosting and the remaining pineapple tidbits, the macadamia nuts, and freeze-dried bananas. Frost sides of cake.
The publish Banana Pineapple Cake with Macadamia Nuts appeared first on Forks Over Knives.
