Spiced Banana Rum Cake- gluten free and vegan

UPDATE!!! My older brother has a role on Criminal Minds tonight at 9pm (Wednesday, February 8th) please watch, apparently he gets murdered with a cleaver in an alley. Eek!!

Ok, now back to normally scheduled babble:

So Pete and I left for the weekend to escape how stressful the world is right now. And sure enough, it was all waiting for us when we got back home.

And ladies and gentlemen, let me tell you: I am a stress eater.

Spiced Banana Rum Cake- gluten free and vegan

And when I want to calm down, I love to bake as I find it really soothing. Plus nothing makes everyone happier than freshly baked goods right?! And my children’s smiling faces are everything right now.

So yesterday, as we had a very rare and incredibly wonderful snow day here in Seattle, I decided to turn the news off, the music on, and to bake for my children!

The result was this most wonderful Brown Sugar Spiced Banana Rum Cake.

Spiced Banana Rum Cake- gluten free and vegan

As if the smell of the bananas and spices baking was not wonderful enough, the addition of rum basically makes the cakes scent irresistible. It winds up super moist and tender and then there is the thick white glaze that is made so smooth and thick with the addition of a little aquafaba. Definitely a must make for soothing your nerves and bringing smiles to the whole family!

Spiced Banana Rum Cake- gluten free and vegan

Brown Sugar Spiced Banana Rum Cake- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup unsweetened coconut milk (from a carton not a can)
  • 1 tablespoon apple cider vinegar
  • 3 cups all-purpose gluten free flour (I used Bobs Red Mill)
  • 1 ½ cups brown sugar (I used Beet Brown Sugar)
  • 1 tablespoon baking powder
  • 1 ½ teaspoons baking soda
  • 2 ½ teaspoons xanthum gum
  • 2 teaspoons kosher salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 2 cups packed smashed ripe banana
  • 2 teaspoons vanilla extract
  • 1 cup melted coconut oil or vegetable oil
  • ¼ cup dark rum
  • For the glaze:
  • 3 tablespoons aquafaba (canned chickpea liquid)
  • 1 teaspoon almond extract (or vanilla)
  • 2 cups powdered sugar
Instructions
  1. In a smaller bowl, combine the coconut milk and the apple cider vinegar and set aside.
  2. Preheat the oven to 350 degrees. Prepare a bundt cake pan with coconut oil.
  3. In the bowl of a standing mixer fitted with a whisk attachment, combine all of the dry ingredients. Add the banana, melted coconut oil, vanilla, coconut milk/vinegar mixture and rum. Whip until you have a smooth, thick batter.
  4. Transfer the batter to the prepared bundt pan and gently smooth the batter to the edges of the pan using an offset spatula.
  5. Bake the cake at 350 degrees for 70 minutes, sticking a skewer in the middle to make sure it is cooked all the way through. Let the cake cool for at least 20 minutes, then turn out onto a serving platter. Drizzle with glaze then slice and serve.
  6. For the glaze: whisk the aquafaba and extract until fluffy and then whisk in the powdered sugar until smooth. Start with 2 cups and if you would like it thicker add a tablespoon extra at a time until desired thickness is reached. You can thin if necessary with a teaspoon of hot water.

 

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Categorized: Dessert, Recipe Index, Vegan
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Spiced Banana Rum Cake- gluten free and vegan

UPDATE!!! My older brother has a role on Criminal Minds tonight at 9pm (Wednesday, February 8th) please watch, apparently he gets murdered with a cleaver in an alley. Eek!!

Ok, now back to normally scheduled babble:

So Pete and I left for the weekend to escape how stressful the world is right now. And sure enough, it was all waiting for us when we got back home.

And ladies and gentlemen, let me tell you: I am a stress eater.

Spiced Banana Rum Cake- gluten free and vegan

And when I want to calm down, I love to bake as I find it really soothing. Plus nothing makes everyone happier than freshly baked goods right?! And my children’s smiling faces are everything right now.

So yesterday, as we had a very rare and incredibly wonderful snow day here in Seattle, I decided to turn the news off, the music on, and to bake for my children!

The result was this most wonderful Brown Sugar Spiced Banana Rum Cake.

Spiced Banana Rum Cake- gluten free and vegan

As if the smell of the bananas and spices baking was not wonderful enough, the addition of rum basically makes the cakes scent irresistible. It winds up super moist and tender and then there is the thick white glaze that is made so smooth and thick with the addition of a little aquafaba. Definitely a must make for soothing your nerves and bringing smiles to the whole family!

Spiced Banana Rum Cake- gluten free and vegan

Brown Sugar Spiced Banana Rum Cake- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup unsweetened coconut milk (from a carton not a can)
  • 1 tablespoon apple cider vinegar
  • 3 cups all-purpose gluten free flour (I used Bobs Red Mill)
  • 1 ½ cups brown sugar (I used Beet Brown Sugar)
  • 1 tablespoon baking powder
  • 1 ½ teaspoons baking soda
  • 2 ½ teaspoons xanthum gum
  • 2 teaspoons kosher salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 2 cups packed smashed ripe banana
  • 2 teaspoons vanilla extract
  • 1 cup melted coconut oil or vegetable oil
  • ¼ cup dark rum
  • For the glaze:
  • 3 tablespoons aquafaba (canned chickpea liquid)
  • 1 teaspoon almond extract (or vanilla)
  • 2 cups powdered sugar
Instructions
  1. In a smaller bowl, combine the coconut milk and the apple cider vinegar and set aside.
  2. Preheat the oven to 350 degrees. Prepare a bundt cake pan with coconut oil.
  3. In the bowl of a standing mixer fitted with a whisk attachment, combine all of the dry ingredients. Add the banana, melted coconut oil, vanilla, coconut milk/vinegar mixture and rum. Whip until you have a smooth, thick batter.
  4. Transfer the batter to the prepared bundt pan and gently smooth the batter to the edges of the pan using an offset spatula.
  5. Bake the cake at 350 degrees for 70 minutes, sticking a skewer in the middle to make sure it is cooked all the way through. Let the cake cool for at least 20 minutes, then turn out onto a serving platter. Drizzle with glaze then slice and serve.
  6. For the glaze: whisk the aquafaba and extract until fluffy and then whisk in the powdered sugar until smooth. Start with 2 cups and if you would like it thicker add a tablespoon extra at a time until desired thickness is reached. You can thin if necessary with a teaspoon of hot water.

 

Recipe by Heather Christo (http://heatherchristo.com)