Ingredients:

For Buttermilk

1. 1 cup unsweetened soy milk
2. 1 Tbsp vinegar

Dry ingredients:

1. 2 cups refined flour
2. 1½ cups powdered sugar
3. 1 cup cocoa powder
4. 2 tsp baking powder
5. 1½ tsp baking soda
6. ½ tsp salt

Wet ingredients:

1. ¾ cup mashed ripe bananas
2. ½ cup coffee shot
3. ½ cup refined coconut oil ½ Tbsp pure vanilla essence

Ganache:

1. 1/2 cup soya milk
2. 1/3-1/2 cup powdered sugar
3. 2/3 cup dark chocolate
4. 1/2 tsp vanilla essence
5. 1/4 cup smooth peanut butter

Directions:

Cake:

In a bowl, add the milk and vinegar. Stir it well. Set aside. It’ll start getting curdling. And vegan buttermilk is ready.

Sift all the dry ingredients, using a sieve. Mix well.

Meanwhile, preheat the oven to

Mix the rest of the wet ingredients with buttermilk.

Combine wet ingredients with dry ingredients. Don’t overmix it.

Grease the pan with some oil and dust some flour on the inner part of the pan. Pour the cake batter into the pan and bake it.

Let the cake cool off for 10 minutes in the cake pan when they are done.

Ganache:

In a pan, heat the milk and sugar. Once they are hot, add chocolate and stir till it’s smooth. Turn off the heat, once the chocolate is melted.

Add in the vanilla essence and peanut butter. Mix until smooth.

Chill in the refrigerator for 20 to 30 minutes to thicken.

Pour some of the ganache into one cake. Use a spatula to even out if needed. Refrigerate the cake for 15-20 minutes before serving, so the ganache gets thickened again.

You can decorate the cake with your choice of garnishes. I use some sprinklers and nuts.

– Recipe by Sana Shaikh (Instagram:The Rainbow Bite)