“Tuorejuustolla” kuorrutettu suklaa-banaanikakku
I have been away for the weekend sampling the delights of Turku, so just a quick post today. This is an alternative way of making my Chocolate Beetroot Muesli Cake. It ditches the muesli and adds a creamy smooth ‘cream cheese’ frosting. I served this at my last pop-up brunch with a salted caramel sauce and it went down really well. The cake, although rich and chocolatey, is not too sweet, so it can take a cream cheese icing. I recommend making this a little in advance, as this allows the bananas to give some of their flavour to the icing.
Cream cheese icing
100 g vegan cream cheese (I used Vio Life Original creamy)
80 g vegan margarine
150 g icing sugar
1 tsp vanilla extract
Start by following the recipe for my Chocolate Beetroot Muesli Cake, but do not sprinkle the cake with the muesli, set to one side and allow to cool completely.
Sift the icing sugar and add the margarine. Cream together with an electric whisk, until pale and smooth. Add the vanilla and cream cheese and quickly beat a little more. I found this worked best using the butter creaming attachment I have with my Kmix. Vio Life is little firmer than normal cream cheese, so it is possible you may be left with a lumpy texture. If this is the case, you can push the mixture through a sieve to remove any lumps.
Chill the frosting a little before spreading over the top of the cake. I then finished it off with some sliced banana, poppy seeds, chopped pecans and dried rose petals.
Should you want to serve the cake with my salted caramel sauce, for a little extra indulgence, you can find the recipe here – Vegan Apple Tart with Salted Caramel Sauce