You Saw It Here First !!!

Butterscotch Banana Cake
Gluten Free, Vegan, Nut and Coconut Free

Well another week and another cake πŸ˜‚πŸ˜‚πŸ˜‚

The world has been full of banana bread, but today I give you a cake !!

Filled with bananary ( yep a word cos I say so 😜) chocolate , chocolate ganache and wait for it …..


Now I’ve googled and looked and nowhere can I find such a thing ….so unless I’m wrong this is a world first !!

Now this cake was born once again from a baking challenge out of Tessa Huffs Icing on th Cake Book, within my baking group

Here Butterscotch Banana Cake

And once again Tessa has been gracious enough to allow me to publish my blatant manipulations of her recipe to Gluten Free and Vegan

Now I may have given you some basic pointers for the decorating, but i’m no expert so google will be your friend for that’ and U tube

It’s how I’ve learnt to be fair πŸ™ˆ

This cake will taste just as delicious without all the bells and whistles, I’m just here to show you what can be done and that the ingredients work

If I make it look pretty then people get distracted by the pile of dust that it should be πŸ˜‚πŸ˜‚πŸ˜‚

The main obvious change I made to my usual stance is the I used Ogg Eggs , a carton of Aquafaba that I was interested to see how it worked out for my Swiss Meringue Buttercream

Of course I had to use it when I was on experimental buttercream πŸ˜‚πŸ˜‚πŸ˜‚

But it work superbly , whipped up well and although works out a little more expensive than my usual route, its certainly worth having in the fridge

Anyway back to the bake….its a long one to read so get a coffee

My advise is don’t rush make it a weekend job , most of us have time at the moment !!!!

Enjoy the process it gets easier and becomes second nature, enjoy the learning experience and of course enjoy the cake

Its really really worth the effort πŸ˜πŸ˜œπŸ˜‚

There you go….. Brown Sugar Butterscotch Aquafaba Swiss Meringue Buttercream !!!!!!!!


Butterscotch Banana Cake GF, DF V

A layered Banana Cake , with Chocolate Ganache and Brown Sugar, Butterscotch Aquafaba Swiss Meringue Buttercream

You will need 2 x 6 in/ 15 cm Cake tins
I suggest you make this cake over a two day period
Making the Butterscotch and Swiss Meringue Aquafaba Syrup the evening before so they are sufficiency cooled and cold


  • 3 ripe bananas ( approx 320 g peeled )
  • 200 g Gluten Free Plain Flour ( If not using your own blend , I recommend Dove Farms Freee UK or PIlsbury US )
  • 1/2 tsp xanthan gum ( omit if your blend contains it )
  • 1 tsp Baking Powder
  • 1/4 tsp Bicarbonate of Soda
  • 1/2 tsp Cinnamon
  • 115 g Plant based Butter ( I used Flora Plant based unsalted UK or Earth Balance US )
  • 130 g Caster ( Superfine ) Sugar
  • 110 g Soft Brown Sugar
  • 1 tsp Vanilla Extract
  • 120 g Dairy Free Yogurt ( I used Alpro Soya Orginal )
  • 40 g Gluten Free Vegan Chocolate ( I used Plamil Foods )
  • 15 g Cornflour / Starch
  • 4 tsp of neutral Oil ( I used sunflower )
  • 1 tsp baking powder
  • 2 tbsp water
  • ( last 4 ingredients can be replaced with 2 eggs if required )
  • ————-BUTTERSCOTCH SAUCE -100 g Plant Based Butter ( I used Flora Unsalted )
  • 160 g Soft Brown Sugar
  • 1 tsp Corn syrup
  • 90 ml Dairy Free Cream ( I used Alpro Soya
  • 1/2 tsp Vanilla Extract
  • 3 tablespoons of rum ( Optional )
  • 225 g Aquafaba I used Ogg Eggs but you can use the Juice out of a tin of chickpeas or any other legume seed, you will need at least 2 tins
  • 150 g Soft Brown Sugar
  • 165 g Icing / Confectioners / Powdered Sugar
  • 1/2 tsp Cream of Tartare
  • 225 g Vegan Block Butter ( Stork Block UK , Earth Balance US )
  • 165 g Trex ( UK ) or Cristo ( US )
  • 2 tsp Vanilla Extract
  • _______GANACHE
  • 200 g Dark Chocolate ( GF V ) I used plamil foods
  • 50 g Plant Based Butter ( I used Flora Plant based Unsalted
  • 50 g Dark Chocolate


  1. Pre heat your oven to 160 C Fan /175 C Standard / 350 F
  2. Grease and line 2 6 in cake tins with parchment
  3. Mash the Bananas and chop the chocolate
  4. Add the Flour , baking powder , bicarbonate of soda , xanthan gum and cinnamon to a bowl , whisk to combine then sieve into another bowl to aerate and combine evenly
  5. Beat the butter in a stand mixer with the paddle ( or hand mixer ) attachment for 2 minutes on medium speed
  6. Add both sugars and beat for a further 5 minutes until light and fluffy
  7. Combine the Cornflour, oil , 1 tsp Baking Powder , and water and whisk
  8. Add this a little at at a time to the butter sugar mix and beat until full combined
  9. Scrap the bowl down
  10. mixing on low or by hand add the flour mix in three batches alternating with the yogurt and finishing with flour, mix in until just fully combined
  11. Add the banana and the chocolate and by hand and fold in until evenly mixed , evenly distribute into two pans and smooth the tops
  12. Place in the oven and bake for 35 minutes until brown and a cake tester or cocktail stick comes out clean on testing
  13. Remove from oven and let cool in tin for 15 minutes , then remove and place on a baking rack to cool ( Can be wrapped in clingfilm and stored in fridge or freezer until ready to decorate
  15. Follow the directions here numbers 1 to 3 and place in fridge to go cold ( preferably overnight
  16. This is NO Has- BEAN! πŸ™ˆ

    Brown Sugar Aquafaba Syrup


  17. In a saucepan .melt the butter over low heat
  18. Add the brown sugar , corn syrup , turn the heat to medium high and stirring continuously for about 5 minutes until the sugar has dissolved……DO NOT LEAVE IT A MINUTE !!! it can burn because I know !
  19. Remove for the heat and whilst whisking add the soy cream, it will fizz up so be careful
  20. Return to the hob and on a simmer whisk for about 5 minutes until thick and bubbling
  21. Transfer into a clean glass jar and leave to cool , add the rum and the vanilla and stir in
  22. ( leave at room temperature do no fridge, if any separation occurs on cooling blend with an immersion blender )

  23. Finish the Swiss meringue buttercream steps 4 -14
  24. This is NO Has- BEAN! πŸ™ˆ

  25. Add 150 g Butterscotch sauce to the ASMB and whisk until fully combined for 3 minutes
  26. Set Aside in the fridge until ready to use

  28. Put the butter and chocolate in a bowl on the top of a pan of simmering water ( make sure water is not touching the bottom of the bowl )
  29. Heat until the butter and the chocolate are melted, take off the heat stir until smooth and combined
  30. Leave to cool at room temperature
  31. ——— Assembly

  32. Level the tops of the cakes if necessary, and cut each cake horizontally to create 4 even layers
  33. on each layer add thin layer of ganache
  34. Spread even layers of buttercream between each layer
  35. Crumb coat and a thicker central strip of buttercream for collar , measure the circumference of the cake with string
  36. Place into the freezer for 15 minutes
  37. Make the chocolate collar , cut a piece of parchment paper the length of the string and 4 1/2 cm wide , melt the chocolate and then pipe or splatter onto the parchment. Leave to go tacky
  38. Take cake out of freezer attache the collar chocolate side down, gently smooth and place back into the freezer for 10 minutes
  39. Take out of freezer remove parchment and decorate the rest ( There are plenty of videos on line for decorating, I”m no expert so check out fault line cake decorating )
  40. REMEMBER with Aquafaba swiss meringue buttercream , the fridge and freezer are your friend, slow and steady wins the race
  41. Store in the fridge for 3 /5 days in an airtight container ( take out at least 30 minutes before serving )
  42. Can be left covered on the side for up to two days covered

Phew I bet your exhausted πŸ˜‚πŸ˜‚πŸ˜‚

I reduced the number of pics on the method this week, I was worried about your printer cartridges πŸ˜‚πŸ˜‚

Now for some pics to leave you wanting and needing this cake

In all its Glory !!
All creamy and lush πŸ˜œπŸ˜‹
A slice of heaven 😍😍😍
Anyone for A Slice of Cake ??????
Whoops it fell over because I stuck a fork in it to eat it πŸ˜‚πŸ˜‚

Right done…………I’m exhausted typing πŸ˜‚πŸ˜‚

Please leave me a comment or a like, it does the world of good to keep me going and hopefully expand your knowledge.

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Feel free to let your fingers do the talking and share this amongst the awkward ones !!!!

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

4 thoughts on “You Saw It Here First !!!”

  1. Such a beauty! Sounds delicious, too! I’ve not tried a fault line, but yours looks faultlessly done…loving that edge, too. Another splendid addition to my GF arsenal! Thank you, Clare β™₯️

    Liked by 2 people

  2. I like the idea of banana cake. And I do love your decoration, very well done! We have so many bananas left at the office by the end of the week and I slowly run out of ideas of what to do with them. So that would be a very nice change to banana milkshake or pancakes or banana bread or cookies πŸ™‚ I am looking forward to trying this out.

    Liked by 1 person

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