Happy Birthday…. to me!
It’s my 25th Birthday on Sunday and my Dad’s 35th…(give or take a couple decades, love you pop!)…. on Monday! So this weekend is absolutely jam packed with fun bday festivities!
Birthday’s are seriously the best.I’m celebrating with my friends tomorrow night then meeting up with my fam to go to the Bears game on Sunday… and sit at the 50 yard line! These tickets are crazy good! Then finishing up Monday on my dad’s bday for a big family dinner with my grandpa.
Not bad, huh? The only thing missing is…..
Cake! Lots of cake! Too much cake!
Which is exactly why I started eating cake on Wednesday. How else can I properly OD on birthday cake if I don’t start almost a full week in advance??
Luckily I made my very favorite cake EVER to ensure a full blown sugar coma come Monday. This cake is two layers of moist and tender banana cake, sandwiched with a rich and creamy chocolate fudge frosting, and then smothered in even more of that same addictive frosting.
I modeled this recipe after one of my favorite cake recipes by Abby Dodge. This lady has the most irresistible cookbook, The Weekend Baker. I swear, if I could eat only one thing for the rest of my life it really might be her banana cake with fudgy frosting.
So while I’m obsessed with her recipe -the butter, milk, and cream that she uses doesn’t sit as well in my old lady tummy as well as it did when I was 18…so I had to do some experimenting!
The final product was a deliciously moist and banana-y lower cal cake with the the creamiest fudge frosting that tastes EXACTLY like her fudgy frosting from her cookbook. I swear I am so proud of that frosting! It took me 6 tries and a few pounds chocolate to get this one perfect.. and it is perfect.
Happy Birthday Dad!
Yields 16 servings (1 slice)
For the Banana Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/3 cups granulated sugar
- 1/3 cup vegetable oil
- 1 1/4 teaspoons vanilla extract
- 2 large egg whites
- 1 large egg
- 1 cup mashed ripe banana
- 1/2 cup plain soy yogurt (or regular plain nonfat yogurt)
- 6 ounces unsweetened chocolate, chopped
- 1 1/3 cups granulated sugar
- 1 cup coconut milk (full fat), stirred before measuring
- 6 tablespoons vegan butter
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt
- Preheat oven to 350° and coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray.
- Combine flour, baking powder, baking soda, and salt in a small bowl, stirring well with a whisk.
- In a large bowl, combine granulated sugar, oil, 1 1/4 teaspoons vanilla extract, egg whites, and egg in a large bowl; beat with a mixer at medium speed until well blended. Add mashed banana and beat well. Add flour mixture and yogurt alternately to sugar mixture, beginning and ending with flour mixture.
- Pour batter into prepared pans. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Peel off wax paper; cool completely on wire racks.
- Melt chocolate in microwave until smooth. Set aside.
- Combine sugar, coconut milk, vegan butter, vanilla, and salt in a blender. Add melted chocolate and blend on high speed until the mixture darkens and is very thick; about 2 minutes. If you have a small blender you may want to do this in two batches so you do not overload your poor little blender!
- Once the frosting has completely cooled, cover with plastic wrap until the cake is ready to frost. If you frosting is still not thick enough you can just refrigerate it for 1-2 hours and it will firm up perfectly! Just let it come back to room temperature and stir smooth until frosting.
Cake recipe adapted from Cooking Light Magazine
Frosting recipe adapted from The Weekend Baker, by Abby Dodge