Banana Cinnamon Roll Cake

Ingredients

• 330 g cake flour (sifted)
• 8 g cornstarch
• 10 g baking powder
• 6 g baking soda
• 0.75 tsp fine sea salt
• 1 tsp ground cinnamon
• 0.25 tsp freshly grated nutmeg
• 0.125 tsp ground cardamom
• 360 g ripe banana purée (about 3 large bananas, blended smooth)
• 240 g non-dairy milk (room temperature)
• 15 g apple cider vinegar
• 160 g plain non-dairy yogurt (room temperature)
• 200 g organic cane sugar
• 100 g light brown sugar
• 120 g neutral oil
• 2 tsp vanilla bean powder
• 113 g non-dairy butter
• 200 g brown sugar
• 1 tsp ground cinnamon
• 0.5 tsp fine sea salt
• 60 g non-dairy heavy cream
• 1 tsp vanilla bean paste
• 1 tbsp non-dairy milk (use 1-3 tbsp as needed for spreadability)
• 450 g non-dairy cream cheese (cold)
• 340 g non-dairy butter (cool but pliable)
• 720 g powdered sugar (sifted)
• 1 tsp vanilla bean powder
• 0.5 tsp fine sea salt (use 0.5-0.75 tsp)
• 2 tbsp non-dairy milk (use 2-3 tbsp as needed)

Steps

1. 1

   Preheat your oven to 335°F (168°C). Grease and line three 8-inch round cake pans with parchment paper.

2. 2

   In a small bowl or measuring cup, stir together 240g non-dairy milk and 15g apple cider vinegar. Let it rest for 5 minutes to curdle.

3. 3

   In a large mixing bowl, whisk together the banana purée, non-dairy yogurt, neutral oil, cane sugar, light brown sugar, and vanilla bean powder. Once combined, stir in the curdled milk mixture.

4. 4

   In a separate bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, sea salt, cinnamon, nutmeg, and cardamom.

5. 5

   Gently fold the dry ingredients into the wet ingredients using a spatula just until the batter is smooth. Do not overmix.

6. 6

   Divide the batter evenly between the three prepared pans. Bake for 28–32 minutes, or until the cakes are set and a toothpick inserted into the center comes out clean.

7. 7

   Let the cakes rest in the pans for 15 minutes. While still warm, wrap them tightly in plastic wrap and place them in the refrigerator to chill.

8. 8

   To make the Cinnamon Roll Filling: Melt 113g non-dairy butter in a saucepan over medium heat.

9. 9

   Stir in 200g brown sugar and 1 tsp cinnamon. Cook, stirring constantly, until the mixture becomes glossy.

10. 10

    Whisk in 60g non-dairy heavy cream and let the mixture simmer for 1–2 minutes.

11. 11

    Remove from heat and stir in 0.5 tsp sea salt and 1 tsp vanilla bean paste. Let the filling cool completely.

12. 12

    Once the filling is cold, whisk in non-dairy milk (1–3 tbsp) as needed until it reaches a spreadable consistency.

13. 13

    To make the Cream Cheese Frosting: In a stand mixer or with a hand mixer, beat the cold non-dairy cream cheese and pliable non-dairy butter until smooth.

14. 14

    Gradually add the sifted powdered sugar, mixing on low speed until incorporated.

15. 15

    Mix in the vanilla bean powder and sea salt. Add non-dairy milk (2–3 tbsp) as needed and whip until the frosting is fluffy and pipeable.

16. 16

    To assemble: Place one cake layer on a plate. Pipe a thin dam of frosting around the outer edge of the layer.

17. 17

    Spread a thin layer of frosting inside the dam, then spoon 1/3 of the cinnamon filling (the "goo") over the frosting.

18. 18

    Repeat with the second layer. Top with the final cake layer and chill the stack briefly to set.

19. 19

    Frost the exterior of the cake with the remaining frosting. Optionally, drizzle or swirl any remaining cinnamon filling on top.

Notes

Wrapping the cake layers while warm and chilling them helps lock in moisture for a soft, bouncy texture. The 'goo' refers to the Cinnamon Roll Filling.

Nutrition per serving

• banana cake
• cinnamon roll
• vegan
• dairy-free
• dessert
• layer cake
• baking