Lemon Banana Bread Layer Cake with Matcha Cashew Frosting
30 mins prepServes 10
A delicious and easy vegan cake made with a zesty lemon banana bread base and topped with a vibrant matcha cashew frosting. This recipe is perfect for an apartment café or a sweet treat.
For the Lemon Banana Bread Layer:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix all dry ingredients together (oat flour, baking soda, baking powder, salt).
3. Add in the wet ingredients (mashed bananas, maple syrup, lemon juice, milk of choice, vanilla extract) and mix until fully combined.
4. Pour the batter into a lined or greased 8-inch cake pan. (Double the recipe for two layers).
5. Bake on 350°F (175°C) for 20-25 minutes, or until cooked through.
For the Matcha Cashew Frosting:
1. Boil the raw cashews for about 10 minutes, then drain the water.
2. In a blender, combine the boiled cashews, salt, vanilla extract, maple syrup, and matcha powder.
3. Blend all ingredients together until a smooth frosting forms. (Note: The creator recommends making this frosting right before icing to maintain color, or omitting matcha if preferred).
Assembly:
Once the cake layers are cooled, frost the cake with the Matcha Cashew Frosting. Enjoy!
