Banana Nougat Cream Cake
Ingredients
Cake
- 1 cup (120g) all-purpose flour
- 1/4 cup (50g) sugar
- 1/2 tsp baking soda
- pinch of salt
- 3/4 cup (177ml) almond milk
- 1 ripe banana, mashed
- 2 Tbsp (30ml) coconut oil
- 1 tsp apple cider vinegar
Nougat cream frosting
- 80g nougat crisp, melted
- 2x 14oz (400g) chilled cans coconut milk, full fat (solid part only)
Topping
- 2 ripe bananas, sliced
- walnuts, chopped
- drizzle of maple or coconut syrup
Preparation
Preheat the oven to 350°F/180°C and line an 8” (20cm) round cake tin with parchment paper on the bottom and sides. Melt the nougat crisp and set aside to cool.
For the cake, place all dry ingredients in a medium bowl and whisk together. Place all wet ingredients into a blender and blend for a few seconds until combined. You can also mash or whisk them together. Add the wet to the dry ingredients and combine until just mixed. Pour the batter into the tin, even out the top and place in the oven to bake for 28-30 minutes. Take out and set aside to cool.
In the meantime, chill a medium bowl in the freezer for a few minutes. Scoop the solid coconut cream from the cans into the bowl. Use an electric mixer to beat the cream for 1-2 minutes until fluffy. Add the cooled melted nougat crisp and beat another 10-20 seconds, then place back into the fridge.
Once the cake has cooled completely, scoop the nougat cream on top and even out. Place the cake into the fridge for 1-2 hours.
Before serving, slice the bananas and arrange the slices on the cake. Add chopped walnuts and a drizzle of syrup and serve.
