Mini layer cake with chocolate and banana, peanut butter frosting {vegan}

recette de layer cake au chocolat

Une envie de gourmandise ça ne se contrôle pas, et surtout pas une envie de chocolat et de beurre de cacahuète !!! So yes I know, c’est un peu le craquage me direz-vous, mais comme vous le savez, j’ai envie de changement ces derniers temps. Non je n’ai pas dit que j’allais me priver de chocolat et de beurre de cacahuète, far from there, je tente juste en ce moment de mettre au point des petites bombes de desserts vegan ! Oui car qui dit vegan, ne dit pas forcement pas gourmand, et je le prouve bien avec ce mini layer cake au chocolat. Un biscuit au chocolat et à la banane, accompanied by a glaze homemade peanut butter…in reality it’s just to die for (Ouch… sorry for the joke !!!) !

Anyway, when Monsieur saw me making this dessert he said to himself that it would be a little “too much”, yes because Monsieur is not a fan of icing, but in reality he loved it and even asked for more (victoire !!!) ! The recipe is for 8 minis layers cakes, but you can also make a “large” cake using a mold of 17 cm in diameter for the biscuit, and cutting it in half after cooking.

mini layer cake au chocolat

Mini layer cake au chocolat

Mini layer cake with chocolate and banana, peanut butter frosting {vegan}

2014-08-21 10:23:52

Pour 8 minis

To print

Ingredients

2 bananas
150 g brown wheat flour
90 g cane sugar
50 g cocoa powder
10 cl vegetable milk
3 c. tablespoon of neutral oil
2 c. at c. bicarbonate of soude
1 c. at c. cider vinegar
FOR THE GLAZE
150 g vegetable margarine
100 g icing sugar
1 c. to s. vegetable milk
2 c. to s. homemade peanut butter
1 pinch of vanilla powder
Peanuts for decoration

Preparation

Preheat the oven to 180°.
Mash the bananas with a fork then mix with the sugar and oil. Pour the flour on top, cocoa and bicarbonate, mix then add the vinegar and gradually the vegetable milk.
Spread the dough on a baking sheet lined with parchment paper about 1/2 centimeter thick and put in the oven 13 minutes.
Meanwhile prepare the glaze by beating the margarine with the icing sugar and vanilla, to obtain a smooth and frothy mixture. Add the vegetable milk and peanut butter to the mixture then beat until the peanut butter is well integrated.. Put the icing in a piping bag with a smooth tip and set aside to cool..
Take the cookie out of the oven, let cool 5 minutes then cut circles of approximately 7 cm in diameter using a cookie cutter.
Once the cookie circles have cooled, assemble the layer cakes. To do this, pipe icing on all the circles (by scoring points for example). Stack two layers of biscuit then decorate the top with some crushed peanuts.

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