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Vegan Banana Cake with Raspberries and White Chocolate

Fluffy vegan banana cake with raspberries and white chocolate, baked marble-cake style. Also works gluten-free!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 45 minutes
garnishing time 5 minutes
Total Time 1 hour 15 minutes
Course Desserts
Cuisine Fusion cuisine
Servings 10 servings
Calories 320 kcal

Recommended Equipment

mixing bowl*
mini food processor*
measuring spoons/ cups*
large glass measuring cup*
9 inch bundt cake pan*
frying pan*
US Customary - Metric

Ingredients
 
 

  • 80 g vegan white chocolate save one bar for garnishing
  • 1/2 cup raspberries
  • 1 teaspoon maple syrup
  • 4-5 bananas very ripe
  • 60 ml maple syrup
  • 160 ml plant oil
  • 60 ml plant milk
  • 200 g spelt or wheat flour or gluten-free mix
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla

For Garnishing

  • powdered sugar
  • sliced almonds
  • 1/2 cup fresh raspberries

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Now gather all your ingredients together and prepare them in the right amount. That makes baking so much easier and you're less likely to forget anything. 
  • Chop white chocolate and mix with raspberries and 1 teaspoon maple syrup. I use my food processor for that, but you can chop the chocolate with a knife and mash the raspberries with a fork. Then set mixture aside.
  • Mash the bananas in the food processor. You don't need to clean it before. You can also use a fork for mashing.
  • Whisk mashed bananas, 60 ml maple syrup, plant oil and plant milk, then combine flour, baking soda, baking powder, salt and vanilla powder in a separate bowl and mix well. Then combine both quickly.
  • Pour half of the cake dough into a lightly greased form (I used a 24 cm/ 9 inch bundt cake form), then add the raspberry mixture, then the other half of the cake dough.
  • Gently twist a fork through the batter, marble cake style and bake for about 45 minutes.
    marbled cake batter
  • Then I usually switch the oven off and leave the cake in there for another 5-10 minutes, so there's not such a temperature difference when taking the cake out.
  • To toast the sliced almonds, I just put them in a dry pan and toast them for a few minutes. They burn easily, so you want keep an eye on them and keep stirring.
  • After the cake cooled off, grate remaining white chocolate over the cake, then a little powdered sugar, and decorate with toasted almonds and fresh raspberries.

Nutrition

Calories: 320kcalCarbohydrates: 39gProtein: 3gFat: 18gFiber: 3gSugar: 16g
Keyword buffet, cake
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