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Preheat the oven to 350°F (180°C). Spray a 9×13 sheet pan with non-stick spray and set aside. For layer cake instructions see notes*.
Sift the flour into a mixing bowl and add the white and brown sugar, baking powder, baking soda, salt and cinnamon and mix together.
by placing 1 Tbsp of freshly squeezed lemon juice into a measuring jug and then adding soy milk up to the 2/3 (160ml) line. Allow to sit for a minute to curdle.
Add the bananas, vegan buttermilk and coconut oil to a blender jug and blend briefly until combined. Don’t overblend or the bananas will start to oxidize.
Pour the blended bananas, buttermilk and coconut oil over the dry ingredients and mix in.
by mixing 1 Tbsp flaxseed meal with 3 Tbsp Hot Water and allowing to sit for a minute to become gloopy.
Add the flax egg, applesauce and vanilla extract and whisk with a hand whisk to remove any lumps.
Pour the batter out into the sheet pan and spread out evenly.
Place into the oven and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Check it at 30 minutes it might be perfectly done, I have had differing results in different ovens.
Place the whole sheet pan onto a cooling rack and leave to cool completely before frosting.
by adding the powdered sugar, vegan butter and lemon juice to the bowl of an electric mixer and starting at slow speed, gradually increase speed until perfectly thick and smooth. If your frosting turns out too thick, add more lemon juice a drop at a time until you get the right consistency. If it turns out too thin, add more powdered sugar until it reaches the right thickness.
Frost the cooled cake, and decorate with crushed walnuts.