Banana Cinnamon Roll Cake

Steps

Banana Cake

1. 1

   Preheat your oven to 335°F (170 °C) (168°C (325 °F)). 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.

   Start 5-minute timer
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.

   Start 32-minute timer
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.

   Start 15-minute timer

Cinnamon Roll Filling

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.

    Start 2-minute timer
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.

Cream Cheese Frosting

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.

Assembly

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.