One of my passions is “healthifying” favorite family recipes. I recently contacted my family and friends and asked them to send some of the favorite standard recipes my way. I realize that people are NOT going to stop serving their favorite dishes at get-togethers, so it is my goal to make their recipes healthier and more accessible to everyone (i.e. vegans and those who are gluten free).
One of the recipes I received was Auntie Ann’s Famous Banana Cake with Cream Cheese Frosting. This is the new and improved version below. I slashed the fat, made it vegan, and also made it gluten-free. One could easily make this recipe soy-free as well by omitting the vegan cream cheese from the glaze…simply add an extra Tbs or two of lemon juice.
CAKE INGREDIENTS
WET 1 ¼ cup very well mashed banana (about 3 medium) 1 cup maple syrup 1 Energ egg replacer egg 2/3 vegan buttermilk (instructions below) - Slightly less than 2/3 cup soymilk - ¾ Tbs white vinegar 1/3 cup grapeseed oil ¼ cup apple cider vinegar DRY 2 cups King Arthur Gluten Free Flour Mix 1 cup blanched almond flour 1 ½ tsp xanthan gum 3 tsp baking soda 2 ½ tsp baking powder ¾ tsp salt 2/3 cup finely chopped walnuts GLAZE INGREDIENTS 1 cup powdered sugar ¼ cup vegan cream cheese, melted 1 Tbs lemon juice
Preheat the convection oven to 350 degrees.
Make the vegan buttermilk by pouring ¾ Tbs distilled white vinegar into a 2/3 cup measuring cup. Pour soymilk over the vinegar to fill the 2/3 cup measuring cup. Allow this mixture to cure for at least 10 minutes.
Add all of the “dry” ingredients to a medium bowl and whisk to fully incorporate.
In a separate bowl combine all of the wet ingredients and whisk to fully incorporate.
Combine the wet and dry ingredients. Do not overmix.
Fold in the finely chopped walnuts.
Lightly grease your Bundt pan and pour in the batter.
Bake for 35-45 minutes (mine took 40 minutes), turning half way through.
Allow the pan to cool for 5 minutes and then invert the Bundt cake onto a cooling rack. Allow to cool for 10-15 minutes.
Sift the powdered sugar (to remove lumps) and whisk in the melted vegan cream cheese and lemon juice. Drizzle the glaze over the banana cake and serve.