Mini Vegan Banana Cakes with Chocolate Buttercream
recipe yields 2-4 servings depending on portion sizes. i recommend baking the cakes in 2 ramekins.
Servings 2 servings
Calories 300kcal
Ingredients
- 1/3 cup oat flour
- 1 cup almond flour
- 1/2 tbsp baking powder
- 3/4 cup mashed banana (make sure it's very ripe)
- 1/4 cup runny peanut butter or almond butter (trader joe's or Whole Foods brand)
- 1/2 tbsp vanilla extract
- 1/3 cup dairy free milk
chocolate buttercream
- 1/3 cup ESC oat milk baking chips
- 2 tbsp vegan butter
- 1/4 cup vegan cream cheese
- 1/4 tsp vanilla extract
Instructions
- preheat the oven to 350 degrees.
- mix the dry ingredients for the cakes in a bowl and then add in the wet ones. combine well until a thick batter forms.
- transfer the batter to two baking ramekins and fill to the top. bake at 350 degrees for 20 minutes.
- let the cakes cool down completely before adding the buttercream.
- for the chocolate buttercream, melt the chocolate chips in the microwave for 45 seconds. then, add the vegan butter, cream cheese and vanilla extract. mix well and place in the microwave another 30 seconds. mix the buttercream again and place in the fridge to cool down for about 30 minutes.
- frost the mini cakes and enjoy!