Mini layer cake with chocolate and banana, peanut butter frosting {vegan}
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.
- 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
- 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.
Keep refrigerated if you don't eat them right away..
Emilie
Lily
28.8.14Hum little bomb of delicacy, Above all, I love the mini version layer cakes <3
Emilie
29.8.14Thank you very much Lily ^-^ Yes I loved your versions for Bensimon ♥
Leah
29.8.14New !! These layers are too beautiful and cute !
You'll make it again for Sunday !? Perfect for boosting morale…
XOXO
Emilie
29.8.14Thanks my beauty ! Yes if you want, if it can cheer you up ! I hope it goes well anyway…
Kisses
knoll
30.8.14they are so cute!
I want one :)
New post online on the blog :
http://fashioneiric.blogspot.fr.
Colin ♥
Emilie
31.8.14Thank you very much Coline ^-^
Camille
30.8.14it looks delicious!! Me who has a sweet tooth, It’s clear that I have to try this recipe! Good luck with your blog 🙂
Emilie
31.8.14Oh super Camille, you will tell me about it then !
Merci !
Céline My market gardener in a saucepan
31.8.14How cute and tempting these are!!
Emilie
1.9.14Thank you miss, It’s true that they are delicious 😉
Make me bite !
5.9.14Welcome to your solo blog and congratulations for this pretty mini layer cake !
Emilie
8.9.14Thank you very much miss, it makes me very happy 😉
cat
8.4.15I think I missed mentioning when to add the cocoa powder., I want to assume that with the dry ones.
Emilie
14.4.15Yes indeed it is with the dry ingredients! I correct this, gracias.