vegan sour cream banana cake.

Yes, another cake. I never used to really like cake very much, but now it seems to be something I am baking on a weekly basis (at least!). My favorites always seem to be the ones that include fruit and spice with little to no frosting, the kinds you can eat with coffee for breakfast without feeling all too guilty. Plus, there is something greatly satisfying about getting fresh fruit, mashing it into a smooth and sweet pulp, and adding it to a sweet and spicy batter.

In my opinion, this is a perfect cake and is very impressive for being completely dairy and egg-free. I have made it about five times now and have always received such wonderful compliments. The taste of cinnamon and nutmeg come through the pleasant banana flavor and the not-too-sweet dusting of powdered sugar is absolutely perfect for it. It's divine.



Sour Cream Banana Cake: from Vegan Yum Yum

Ingredients:

1/3 Cup Canola Oil
1 Cup Tofutti Sour Cream
1/3 Cup Soymilk
1 tsp Vanilla
3 Medium Ripe Bananas, mashed
2 cups All Purpose Flour
1 1/4 Cups Sugar
2 Tbs Cornstarch
1 1/4 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Nutmeg
1/2 tsp Cinnamon

Directions:

Preheat oven to 350 degrees F.
Whisk all the wet ingredients together in a medium bowl until smooth. Set aside. Whisk dry ingredients together in a large bowl. Spray your bundt pan with cooking spray, or lightly grease. Flour the bundt pan with some of the dry mix, pouring excess back into the bowl when finished. Mix wet ingredients into the dry, adding a tablespoon or so of soymilk if needed. Batter will be thick but not dry. Pour evenly into the bundt pan and bake for 50 minutes or until a toothpick comes out clean. Let cool completely before removing from pan.
Serve with powdered sugar and fresh strawberries.