Last night I made a chocolate and banana cake, made with The PPK’s Chocolate Banana Cupcake recipe. I’ve used the recipe for cupcakes before and thought I’d use it for a cake because it’s moist and, well, yum!
I ended up making two cakes (baking for about 35 minutes each) because the tin I used was too large for the mix and the first cake came out more like a flat-ish disk. I sandwiched the two cakes together, using vegan butter icing as a filler and on top.
Vegan Butter Icing
I don’t tend to use measurements for this and add a little at a time to get whatever consistency and taste I desire.
Ingredients
- Vegan margarine
- Icing (powdered) sugar
- Vanilla extract (use the real stuff, if you have it!)
Directions
In a medium sized bowl start off with about 3 decent tablespoons on margerine. Add in about 1/2 cup of icing sugar and a teaspoon of vanilla extract. Slowly mix all together using a fork until smooth, ensuring to get all the margarine and sugar from around the sides and on the bottom. Try the mix. Need some more sugar? Add it. Need some more vailla? Add it. Too butter? Add more sugar. Too crumbly? Add more margarine. Keep trying until it’s to your taste.
Use however you wish.
I’m going to have to start making some of these recipes; my best friend is lactose-intolerant. Sucks for her! Anyway, I’ll have to make her that cheese sauce that isn’t cheese for her. Nice site, btw.
Replyholy god, what a gorgeous cake. and the frosting “directions” are perfect.
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