#MadeItMonday! Peony Cakes (Includes Vegan Chocolate Banana Cake Recipe)

Last year I attempted to start up #MadeItMonday, where I post something I’ve made in the previous week, and where you can join in and post something you made too! However. Blogging and my life being what they are, it, uh, fell by the wayside. But! I am now attempting to redux it, starting today. The rules are easy: post a pic somewhere of something you’ve made in the last week (ish; let’s say in the last month as the hard-and-fast) and tag it. Sit back and enjoy scrolling through all the beautiful things we’ve collectively created, and celebrate the fact that humans can be awesome! πŸ™‚

Here’s my contribution for this week, a pair of cakes I made for my husband’s work right before Christmas. The cream one is a white chocolate mud cake with raspberry buttercream as both filling and frosting, topped with melted white chocolate (I didn’t even bother making ganache, I literally just melted the white chocolate and poured it on :P). The brown one is a vegan chocolate banana cake* to cater for dietary requirements in husband’s office, with a simple cocoa-icing sugar-water frosting. Both are topped with a couple of peonies and some white chrysanthemums I picked up at the supermarket πŸ˜‰

* Super-delicious, dead-easy recipe below.

Two cakes topped with pink peony flowers

Vegan Chocolate Banana Cake

This is actually a super-delish, moist and satisfying recipe that’s a crowd-pleaser even with non-vegans. Works great for diary-intolerant diets too!

Makes one small cake (20cm?), as per photo, or 16 smallish cupcakes. My recipe πŸ™‚

1 1/4c self raising flour
1/2c cocoa powder, or cacao if you want a stronger, bite-ier cake
1t baking powder
1t vanilla essence
2 mashed bananas (frozen work great)
200mL coconut syrup (or maple syrup, honey, etc – I used honey this time and it was great)
1/3c sunflower or other flavourless oil
1.5t apple cider vinegar
Combine wet ingredients in one bowl and dry in another, then mix all together. Half fill well-greased cupcake tins or cake pan and bake at 170C for 20 mins (cupcakes) / 30 mins (cake) or until they spring back to the touch/skewer comes out clean. Devour! πŸ˜€

Leave a Reply

Your email address will not be published. Required fields are marked *