Tuesday, June 28, 2016

Recipe: Banana Blueberry Cake with Lemon Buttercream

At the official start of summer, we visited a local blueberry farm. We brought home a good amount of blueberries and my daughter has been eating bowlful after bowlful of blueberries. I managed to save a few to make one of my favorite summer recipes, this Banana-Blueberry Cake with Lemon-Buttercream.

This is so good that even my 4-year-old son, who does not care for blueberries, enjoys it!

Do not be intimidated by the long recipe. It is actually quite easy to make!



Banana Blueberry Cake with Lemon Buttercream

Recipe Source: Chef Chloe Coscarelli, Chloe's Vegan Desserts

Cake

Ingredients
2 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 c. mashed bananas (about 2-3 very ripe bananas)
1 c. canned coconut milk
1/2 c. canola oil
1 Tbsp. white or apple cider vinegar
1 Tbsp. pure vanilla extract
1 1/2 c. fresh or frozen blueberries, plus extra for garnish

Directions
Preheat the oven to 350 degrees. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a separate bowl, whisk together bananas, coconut milk, oil, vinegar, and vanilla. Pour the wet mixture into  the dry mixture and whisk until just combined. Do not over mix. Gently fold in 1 1/2 cups blueberries.

Fill each prepared pan evenly with batter. Bake 32-35 minutes, or until a toothpick inserted in the center of the cake comes out dry with a few crumbs clinging to it. Rotate the cakes halfway through baking time. Let the cakes cool completely before assembly.


Buttercream

Ingredients
1 c. non-hydrogenated vegetable shortening
3 c. powdered sugar
1 Tbsp. lemon zest
3-5 Tbsp. lemon juice

Directions
Using a stand or hand mixer, beat shortening until smooth. With  the mixer running on low, add powdered sugar, lemon zest, and 1 Tbsp. lemon juice at a time, as needed, until frosting reaches a spreadable consistency. Increase the speed to high and beat for 2 more minutes until light and fluffy.

To assemble the cake: Once the cakes are completely cooled, run a knife around the inside edge of each cake pan to loosen, and gently unmold the cake. Peel off the parchment paper and slice the dome off the top of each cake for even assembly, if desired. Place one cake on a serving plate. Spread a generous layer of frosting on top of the cake. Place the second cake on top of the first and spread a generous layer of frosting on top. Garnish with fresh blueberries, if desired, and serve.




   

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