Caramel Spiced Banana Cake (v, df)

A warmly spiced banana layer cake with a delicious caramel ‘buttercream’ and decadent caramel drizzle – perfect for celebrations!

Ingredients:

• 2 cups flour
• 2 tsp baking powder 
• 1 tsp baking soda
• 1 tsp cinnamon 
• ½ tsp nutmeg
• ½ tsp salt 
• 2 ripe bananas 
• ¼ cup olive oil 
• 1 tsp vanilla extract 
• ½ cup sugar
• ⅓ cup soft brown sugar 
• ½ cup Raglan Food Co coconut yoghurt – Vanilla Bean 
• ½ cup oat milk 
• 1 tbsp apple cider vinegar

Buttercream:

• 120g dairy-free spread
• 4 ½ cups icing sugar 
• 1 tsp vanilla extract 
• 3 tbsp vegan caramel sauce
• 1-2 tbsp oat milk (if needed)
  

To Decorate:

• 6-8 tbsp vegan caramel sauce 
• 2 tbsp mixed nuts (optional) 
• 4 salted caramel bliss balls (optional)
• A pinch of cinnamon (optional)

Method:

1. Take two 21cm baking tins and line with baking paper. Preheat your oven to 180°C. 
2. In a large bowl mix your dry ingredients; flour, cinnamon, nutmeg, salt, baking powder and baking soda.
3. In another bowl; mash the bananas, then add in the vanilla, sugars, oat milk, coconut yoghurt and apple cider vinegar. Stir to combine. 
4. Add wet to dry mixture gradually, folding into a lovely batter. 
5. Divide the mixture into two tins and bake for 25-30 minutes. 
6. Remove from the oven and let cool completely. 
7. For the caramel buttercream; beat together the dairy-free spread, icing sugar, vanilla and caramel. Loosen with a little oat milk if needed. 
8. Trim the cakes if they are not very flat on top, then spread a generous layer of buttercream on the first cake. Top with the second. Continue to spread icing over the top and sides of the cake until there is a nice layer all around. 
9. Using a fork, drizzle plenty of caramel sauce over the cake. 
10. Use any leftover icing to pipe decorations. Top with nuts, bliss balls or edible flowers and a pinch or two of cinnamon.
11. Enjoy!