|Nutritional Guidelines (per serving)|
|Servings: 1 10-in bundt cake (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 83g||30%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This banana bundt cake is kind of like banana bread in bundt cake form, so it's great for brunch, tea-times, and after school snacks for kids. Feel free to add nuts or dried fruits to your cake; I've added walnuts, pecans, almonds, and even pine nuts to my cake when the mood has suited me!
- 1 cup soy milk (vanilla, or another dairy-free milk alternative)
- 1 tablespoon lemon juice (fresh)
- 2 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup soy margarine
- 1 1/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cup banana (ripe and mashed, from about 4 medium-sized overripe bananas)
- 1 1/2 cups dark dairy-free chocolate chips
- Optional: powdered sugar or simple icing, for topping
- For the Icing:
- 1 1/2 cup confectioners' sugar
- 2 1/2 tablespoons soy milk (vanilla)
- 1/2 teaspoon lemon extract (or vanilla extract)
Preheat the oven to 350 F. Lightly grease and flour a 12-cup bundt cake pan. Set aside. In a small bowl, whisk together the soy milk (or another dairy-free milk alternative) and lemon juice. Set aside (mixture will thicken).
In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a standing mixer or large mixing bowl using an electric hand mixer, cream together the dairy-free soy margarine and sugar until fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Add in the vanilla and mashed bananas, and beat until well combined. In several additions, add the flour mixture, alternating with the soy milk mixture, until all of the dry ingredients and liquid ingredients have been added. Fold in the dark dairy-free chocolate chips until evenly distributed.
Pour the batter into the prepared pan and bake for 55-60 minutes, or until the surface of the cake springs back slightly when touched. Allow the cake to cool for 30 minutes in the pan before inverting the cake onto a wire cooling rack to cool completely. Once the cake has cooled completely, dust generously with powdered sugar or ice with Simple Icing (recipe below). Serve cold or at room temperature.
Place the confectioners' sugar in a small-medium mixing bowl. Gradually whisk in the vanilla soy milk and lemon or vanilla extract until the mixture is smooth. (Icing should be runny enough to run down the cake but not so runny that it doesn't dry white on the cake.) If the mixture is too thick, add a tablespoon more of soy milk, and if it's too runny, add a tablespoon more of confectioners' sugar, etc.
Once the bundt cake has cooled completely, drizzle icing over top. Allow icing to set completely before serving.