For The Cake
100g (1/2 cup) vegetable shortening
2 tbsp cocoa butter
140g (1/2) banana purée, without any chunks
250ml (1 cup) soy milk
2 tbsp white vinegar
1 tbsp vanilla bean paste
100ml (scant)1/2 cup boiling water
270g (2 cups) plain (all-purpose) flour
30g(1/4 cups) cornflour (cornstarch)
200g (1 cup) castor sugar
1 1/2 tsp baking power
1 1/2 tsp salt
For The Butter Caramel
200g (1 cup) castor sugar
600ml (1 cup) castor sugar
60 ml (1/4 cup water)
1tbsp white vinegar
100g (scant 1/2 cup) thick coconut cream, plus extra
65g (1/4 cup) crunchy peanut butter (optional)
For The Sugar Syrup
450g (2 cups) sugar
500ml (2 cups) hot water
For The Buttercream
720-960g(3-4cups) vegan buttercream
1.For the cake, preheat the oven to 150°C/Gas Mark 2.Line two 15cm (6in) diameter cake tins with baking paper, grease with oil and dust with flour. Melt shortening the and cacao butter in a small pot on the stove. Take off the heat, add the banana and whisk to combine.
2.in a small jug, mix the soy milk with the vinegar to thicken, then add the vanilla and whisk until combined add to the banana oil liquid and whisk until combined.
3.in the bowl of a stand mixer with paddle attachment, sieve the flours, sugar, baking powder, and salt and mix on low until evenly mixed. Add the banana mix slowly and mix on the lowest speed, until just combined. Paused the mixer, scraped down the sides and mix for a few seconds.
4.slowly trickle in boiling water along the side of the bowl, mixing on the lowest speed. Once the water is mixed, scrape down the sides and mix on low for a few seconds.
5.Divide the mixture between the tins. Tap the tins on the bench to release air bubbles, then bake for 40-50 minutes. Check with skewer through the centre, if it comes out clean it’s ready. Let cool in the tin for 10 minutes as it’s a delicate cake, then flip onto a cake rack.
6.For the butter caramel, combine the sugar, water and vinegar in a saucepan. Stir over low heat until the sugar dissolves. Don’t bring to boil until the sugar has dissolved. In increase the heat to high and bring to the boil without stirring. Once very golden, without burning, take off the heat and allow to sit for a minute.
7. Very slowly stir in the coconut cream (if’s going to bubble so be extra careful), until completely combined put back on the stove at medium heat to boil for a short minute while viciously stirring-don’t let it burn. Take off the heat and let cool. Stir through the caramel butter. Be aware, the caramel will thicken once cooled and will thicken more if you leave it in the fridge.
8.For the sugar syrup, place the sugar and water in a saucepan. Bring to a boil on medium high heat while stirring until most of the sugar has dissolved. Boil for 2-3 minutes. While boiling, carefully brush down the sides with pastry brush to remove any crystals. Remove from the heat and allow to cool before using.
9. Assemble the cake, make 720-960g (3-4 cups) of vegan buttercream. Cut each cake layer in half evenly. Place the first layer onto a cake board and secure with a small amount of buttercream. If you’re keeping this in the fridge to eat later, dampen the layer o with a simple sugar syrup and cover in a very thin layer of buttercream around the top edge of the layer, then fill with one third of the caramel.
10.Repeat the process with two more layers of the cake, syrup,buttercream Dan and caramel filling.
11.Place the last cake layer on top and decorate with the remaining buttercream.