Vegan Banana Marble Cake

It's been way too long since my last blog post. BUT finally I'm back and have the BEST recipe for you guys: A moist and extremely delicious banana marble cake. And the best: It is vegan! So no eggs and no dairy.

If you're wondering why I was absent for such a long time: Here are the news in a nutshell: First I had my second daughter and spent a lot of family time with my three kids. Then last year we made a huge life changing decision to move to another continent. We said goodbye to Germany and live now in the United States. 

But let's talk about my VEGAN banana marble cake! This cake is a no brainer and you probably have everything you need right now in your pantry. And the best part is you finally have a good use for those over-ripe bananas in the corner of your kitchen!

Trust me! You need this cake in your life!

This cake is so quick to mix up and super DELICIOUS! The ripe bananas are the key to keep the cake incredibly moist and naturally sweet. If you don't have the time to scoop all these zebra layers, then just make a two-layers marble cake. It is really that easy!

Once the cake is out of the oven, let it cool completely and then dust with powdered sugar. Slice and enjoy! So GOOD! 

This cake keeps well at least 3 days at room temperature. Or you can save leftovers (there won't be any...) in the freezer!

The Recipe

Vegan Banana Marble Cake

Ingredients

Light batter:

4 over-ripe bananas, mashed
3/4 cup / 150 g sugar
3 cups / 375 g all-purpose flour
9 ounces / 250 g soft vegan butter at room temperature
2 teaspoons baking powder
1 1/4 cups / 300 ml plant based milk (I used oat milk)

Dark batter:

1/2 cup / 120 ml plant based milk (I used oat milk)
3/4 cup / 60 g dark cocoa powder (for baking)

Instructions

1. Preheat oven to 350 degrees F (180 °C)

2. In a large mixing bowl stir together the mashed bananas, sugar, soft vegan butter and plant-based milk. Add the flour and the baking powder until combined.

3. Scoop half of the light batter into a new mixing bowl and add cocoa powder and the plant-based milk until combined.

4. Pour the light and dark cake batter alternating into a cake pan using a tablespoon.

5. Bake for 60-70 minutes, or until center is just set.

6. Let the cake cool and remove from pan.

7. Dust with powdered sugar. Slice, eat and ENJOY!

Recipe notes:

If you don't want to use white sugar, you can substitute with honey (sub in 9 tablespoons) or any other sweetener you prefer. Because there are NO EGGS you can easily check the batter for the right amount of sweetness and add sugar, if you like.


If you make this recipe be sure to tag #daria_life