Looking for a new favorite special-occasion dessert? This showstopping layer cake is well worth the effort, with pineapple in both the base and the frosting bringing tropical flair. Naturally sweetened with ripe banana (some in chunks, some blended into the batter) and maple syrup, the light and fruity layers are topped with luscious sweet potato–cashew frosting, crunchy macadamias, and fresh or freeze-dried bananas. Note: Skimming the frosting on the sides gives the impression of extra cake height, making two layers look like three!
Tips
Psyllium husk powder: This is often used to boost fiber intake, but it also works as an egg replacer, similar to flaxseed meal.
For more inspiration, check out these tasty ideas:
- Perfect Vegan Carrot Cake
- Incredible Chocolate Sweet Potato Cake
- Polenta Cake with Apples and Cherry Compote
- Almond Poppy Seed Cake
- 5 oz. unsweetened dried pineapple (1⅓ cups)
- 1 cup unsalted raw cashews
- 1 cup unsweetened, unflavored plant-based milk
- 1 cup mashed cooked sweet potato
- 4 teaspoons pure vanilla extract
- 1¾ teaspoon pure almond extract
- 1 20-oz. can pineapple tidbits (juice-packed)
- ¾ cup pure maple syrup
- 2 tablespoons psyllium husk powder (see tip, recipe intro)
- 3 medium bananas, mashed (1½ cups)
- 2 medium bananas, chopped (1½ cups)
- 2¼ cups white whole wheat flour
- 1½ teaspoon regular or sodium-free baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon sea salt
- ¼ cup chopped toasted macadamia nuts
- Freeze-dried bananas or fresh banana slices tossed in lemon juice
Instructions
- Make Sweet Potato Frosting: Soak dried pineapple and cashews in enough boiling water to cover 10 minutes; drain and place in a food processor. Add the milk, mashed cooked sweet potato, 1 teaspoon of the vanilla, and ¼ teaspoon of the almond extract. Process until very smooth. Cover and chill until ready to use.
- Preheat oven to 325°F. Line bottoms of two 8-inch round cake pans with parchment paper or use silicone pans.
- Drain pineapple tidbits, reserving juice. Add enough water to reserved juice to make 1 cup liquid. In a medium bowl whisk together pineapple juice mixture, maple syrup, and psyllium husk powder. Add ¾ cup of the pineapple tidbits, the mashed bananas, chopped bananas, and the remaining 1 tablespoon vanilla and 1½ teaspoons almond extract. Let stand 5 minutes.
- In a large bowl stir together flour, baking powder, baking soda, and salt. Add banana mixture; stir to combine. Divide batter between prepared pans.
- Bake 35 minutes or until the centers of cakes bounce back when lightly pressed (200°F to 210°F with an instant-read thermometer). Cool in pans on wire racks 10 minutes. Run a thin spatula around edges of cakes and remove from pans. Cool completely on wire racks.
- Assemble cake, topping each layer with Sweet Potato Frosting and the remaining pineapple tidbits, the macadamia nuts, and freeze-dried bananas. Frost sides of cake.
The post Banana Pineapple Cake with Macadamia Nuts appeared first on Forks Over Knives.
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