Banana Chiffon Cake

This banana chiffon cake is a plant-based alternative to the light-as-air, soft and delicate chiffon cake. It calls for only 8 ingredients and 20 minutes of preparation, with no prior baking experience needed to pull it off.

Course Dessert

Cuisine Western

Prep Time 20

Cook Time 1

Total Time 1 20

Servings slices

Ingredients

2 ¼ cups all-purpose flour, sifted
1 ½ cup sugar
1 tablespoon baking powder
⅓ cup coconut oil, soft at room temperature
⅓ cup water
1 teaspoon vanilla extract
1 cup mashed ripe banana (~2 medium bananas)
15 tablespoons aquafaba
4 oz dark chocolate, melted

Instructions

In a large bowl, combine the flour, sugar and baking powder.
In a smaller bowl, whisk together 5 tablespoons of aquafaba, coconut oil, water, vanilla extract and mashed banana. Mix in with the dry ingredients.
In a large bowl and with clean beaters, beat 10 tablespoons of aquafaba for at least 6 minutes, until stiff peaks form. Fold into the batter.
Gently spoon the batter into an ungreased 10-inch tube pan. Cut through batter with a knife to remove any air pockets. Bake on the lowest rack at 325°F (167°C) for 60-65 minutes or until the top springs back when lightly touched.
Let it cool completely in the pan, then run a knife around the sides and the centre tube of the pan. Invert cake onto serving plate.
Frost top and sides with melted dark chocolate, and top with sliced bananas, chopped walnuts or pecans.

Notes

Storing Instructions: freshly baked chiffon cake will keep for about 2-3 days in the fridge when properly stored. Cover it with foil or plastic wrap to prevent cake from drying out.
Freezing Instructions: to freeze wrap the cake tightly with aluminium foil or plastic freezer wrap, or place in heavy-duty freezer bag. Properly stored, chiffon cake will maintain best quality for about 2 to 3 months, but will remain safe beyond that time.

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