Vegan Banana Spice Cake with Peanut Butter Glaze

• Vegan
• Gluten free

• Produce

  • 1/2 cup Banana

• Refrigerated

  • 1 Almond milk

• Condiments

  • 1/4 cup Maple syrup
  • 4 tbsp Peanut butter

• Baking & Spices

  • 2 cups Almond flour
  • 3 tsp Baking powder
  • 2 1/8 tsp Cinnamon
  • 6 tbsp Coconut flour
  • 1 tbsp Coconut sugar
  • 1/2 cup Oat flour
  • 1 tsp Pumpkin pie spice
  • 1 pinch Salt
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 3 tsp Apple cider or white vinegar
  • 1/4 cup Coconut oil

Found on fooduzzi.com

Description

Directions

• Preheat the oven to 350 degrees F. Grease an 8x8 pan with coconut oil.
• Mix almond flour, oat flour, coconut flour, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl. Whisk to remove any flour clumps.
• Add vinegar to a 1 cup measure. Fill the rest of the measure up with milk. Allow to sit for 5-10 minutes, or until it starts to curdle. This is your homemade buttermilk.
• Add coconut oil, peanut butter, banana, vanilla, and maple syrup, and mix to combine. Add buttermilk and mix.
• Pour your wet ingredients into your dry ingredients and mix well. Pour into your prepared pan and top with the coconut sugar/cinnamon mixture if desired.
• Bake for 28-30 minutes, or until the sides start to brown and pull away from the pan and a toothpick inserted into the middle comes out clean. Allow to cool on a cooling rack, then invert onto a large plate to remove the cake from the pan (the bottom side will now be the top). Cut into 9 pieces when cool.
• Make the glaze: Mix peanut butter, maple syrup, cinnamon, and just enough almond milk to thin the mixture to a glaze consistency. Pour over each piece of cake immediately before serving. Store unglazed cake at room temperature.