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Easy Banana Pudding Layer Cake (Gluten Free + Vegan)

Easy Banana Pudding Layer Cake (Gluten Free + Vegan)

Fancy layer cake isn’t hard when you make it with broken cake in a mason jar! Learn how to make the easiest gluten free and vegan banana pudding layer cake (or trifle!). This cake method is versatile and can be used to make any flavour of cake. Why not try lemon raspberry as well! Let’s get baking!

 

Easy Banana Pudding Layer Cake

 

Hands up if your gluten free cake has broken on you while trying to do something with it 🙌😭

PRO TIP: broken gluten free cake makes the best deconstructed cakes! It absorbs the fillings much better than a sturdy cake, and it looks super fancy in a mason jar.

We like to call it deconstructed cake (it’s a bit more vogue, don’t you think). Deconstructed cake was born into our existence after a random catastrophe in our production kitchen where this huge sheet of layer cake just snapped in half as we tried to remove it from the pan. As we hate food waste, we threw the broken cake into the freezer until something inspired us to use it.

It then hit me: mini trifle! It’s the perfect way to use broken cake, especially if you layer it with awesome fillings!

In this recipe, we layer of banana cake made from Dolled Up Desserts Lady Banane muffin mix, our vegan buttercream (recipe is right here) and simple vegan banana pudding… for someone that’s not a banana fan, this layer cake is INCREDIBLY FLAVOURFUL! And requires no skill…. so why aren’t you baking yet?

As always, this cake is entirely gluten free and vegan as well as nut free (but you can also add walnuts to the layers, that would be LOVELY!). Remember to pick up the cake mix in our shop, as well as your icing essentials (soy isolate protein anyone!)

Print Recipe
Easy Banana Pudding Layer Cake (Gluten Free + Vegan)
Fancy layer cake is not so hard when you make it with broken cake and a glass or jar! Learn how to make the easiest gluten free and vegan banana pudding layer cake (or trifle!) using broken gluten free cake! We like to call it deconstructed cake (it's a bit more vogue). Layers upon layers of banana cake made from Dolled Up Desserts Lady Banane muffin mix, our vegan buttercream and simple vegan banana pudding... for someone thats not a banana fan, this layer cake is INCREDIBLY FLAVOURFUL! And requires no skill.... so why aren't you baking yet?
Prep Time 20 Minutes
Cook Time 20 Minutes
Passive Time 20 Minutes
Servings
Mason Jars
Prep Time 20 Minutes
Cook Time 20 Minutes
Passive Time 20 Minutes
Servings
Mason Jars
Instructions
  1. Preheat oven to 350°F. Line small cookie sheet with parchment paper or grease with a small amount of coconut oil.
  2. Prepare Lady Banane Muffin Mix as directed on package.
  3. Pour and evenly spread batter onto cookie sheet. Bake for 15-20 minutes.
  4. Prepare icing. Refer to our blog post to make the best vegan frosting (link is above).
  5. In a small sauce pan on high heat, whisk together the ingredients for the banana pudding.
  6. Once the pudding reaches a boil, let it boil until it thickens and drips slowly off your spatula. This is approximately 3-5 minutes.
  7. Once pudding and cake has cooled completely, assemble your cakes. Using your hands, crumble cake into tiny pieces.
  8. Fill a piping bag with frosting and pipe a single layer of frosting at the bottom of the jar.
  9. Spread 2-3 tbsp of pudding on top of the frosting.
  10. Crumble and press in a layer of cake. Repeat this layering process until the jar is filled.
  11. If desired, pipe frosting in a decorative manner on top of each jar and sprinkle with cinnamon.
Recipe Notes

STORAGE

Store cakes in their jars with the lid screwed on tightly in the fridge for 2 days or in the freezer for up to 6 weeks.

Peanut Butter Banana Bacon “Elvis” Bars

Peanut Butter Banana Bacon “Elvis” Bars

The perfect combo of salty and sweet! These soft gluten free and vegan peanut butter banana and coconut bacon bars are barre none. Super simple to bake, and even easier to eat! If you have never had Elvis Presley’s favourite flavour combination, then this one is for you!

Peanut Butter Banana Bacon “Elvis” Cake Bars

 

Elvis is and always will be the King Of Rock n’ Roll. I am a huge fan of Elvis, and wanted to pay homage to The King with the Elvis Cake. Elvis’ favourite flavour combination was peanut butter, bacon and bananas. They’re pretty great separate, but I was curious about how they would taste together.

Thus the Elvis cake was born!

Print Recipe
Peanut Butter Banana Bacon "Elvis" Bars
If you’re into sweet and salty, these have your name written all over them. Soft banana gluten free sponge topped with THE BEST vegan peanut butter cream cheese frosting, and smoky cruelty free coconut bacon. You can certainly take these to your heart, (or stomach) for it’s there that they belong.
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 20 minutes
Servings
Triangles
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 20 minutes
Servings
Triangles
Instructions
Coconut Bacon
  1. Take two cups of large flaked coconut and mix with marinade of grapeseed oil, tamari, paprika, maple syrup and most importantly, liquid smoke.
  2. Mix well and put on baking sheet. Bake at 325*F for 7-10 minutes.
  3. Take it out, and flip bacon over using a spatula. Put back in the over for another 7-10 minutes.
Banana Bread
  1. Preheat oven to 350*F. Line 9x9" baking pan with parchment paper or grease lightly.
  2. Mix flax seed package and 5 tbsp water, let sit while combining other ingredients.
  3. Mix ripe bananas, sunflower seed oil, maple syrup and flax seed mixture in a bowl.
  4. Combine wet ingredients with dry banana bread mix.
  5. Pour batter into parchment lined 9x9" pan.
  6. Bake at 350*F for 30-35 minutes. You will know it is ready when it has cracks on the top, is firm and brown.
Peanut Butter Frosting
  1. Whip together non-dairy butter, non-dairy cream cheese and natural peanut butter for 3 minutes using an electric mixer on high speed.
  2. Gradually adding 3 cups of icing sugar while mixing on a low-medium speed.
Cake Assembly
  1. Once cake has cooled, frost top with peanut butter frosting to your hearts content.
  2. Once the icing is spread, sprinkle liberal amounts of coconut bacon to "doll it up".
Recipe Notes

STORAGE

Consume within 48 hours if kept at room temperature. Can be refridgerated in an airtight container for 48 hours or frozen for up to 8 weeks.

Protein Packed Banana Chocolate Chip Muffins

Our premium banana muffin baking mix made exactly as it should be- as a banana muffin. But as always, we like to add a little delicious twist, and to this simple recipe, we’ve added some extra protein, chocolate and walnuts. Let’s get baking!

PROTEIN PACKED BANANA CHOCOLATE CHIP MUFFINS

So I’m a bit of a snack queen. Food in general is always the key to making me happy, so snacking is the way to continually ensure I don’t enter the realm of hanger. Cue one of my favourite snacks that is actually a treat: protein packed banana chocolate chip muffins!

Katarina eating her banana muffins

These muffins are a staple in our baking, of which we get orders of constantly. They’re super simple (especially with the baking mix) to put together and the best part is that they freeze really well (up to 6 weeks). Thus they are the perfect pick-me-Up or throw-in-your-work-bag kind of snack that will satisfy, anytime. I may have eaten these for breakfast and dessert after dinner on the same day. They’re just SO moist and flavourful.

A pro baking tip for banana muffins is using previously frozen bananas. Smoothie bananas provide extra moisture and banana flavour to your muffins, which is essential to making gluten free banana bread taste moist and soft! Bananas also a great egg replacement. 

Print Recipe
Protein Banana Chocolate Chip Muffins
Instructions
  1. Preheat oven to 350 F. Line cupcake pan with liners.
  2. Prepare baking mix as directed on package. Stop prior to portioning. 
  3. Mix in protein and water and stir until well combined. Add a tablespoon or two more of water if batter feels too dry.
  4. Mix in desired amounts of nuts and chocolate chips. 
  5. Portion batter into muffin cups. Bake for 25 minutes. 
  6. Let cool completely and enjoy! They’re THAT simple!
Recipe Notes

Storage

These muffins can freeze up to 6 weeks in an airtight container or stay on the counter for 48 hours. Do not refrigerate.