Caramel Banana Bundt Cake (Vegan)

We had our good friends and their kids over for dinner Saturday.  I was a bit worried the girls wouldn't find too much they would eat since we were ordering in Thai food so I decided to bake a sort-of healthy cake, so there would at least be dessert.

Caramel and banana are flavours that compliment each other nicely and I thought this would be a nice change from the banana chocolate chip everything combo they usually request. The girls loved this cake, but if truth be told, I was the one that ate most of it.  I couldn't help it, it is scrumptious...and after all the Thai food we ate that night, I was still hungry.  Go figure?  The girls were pretty peeved at me.  I guess I'll just have to make it again.

I made this quickly in the Blendtec, but a food processor would work just fine.  The caramel turned out a bit grainy, but no one minded, it still tastes absolutely awesome.

Caramel Banana Bundt Cake (Vegan)

3 ripe bananas
1 cup coconut sugar
1/4 cup granulated stevia (optional)*
2 flax eggs (2 tbls flax meal + 6 tbls hot water)
1 cup non-dairy milk + 1 tbls lemon juice
1.5 tsp vanilla extract

2.5 cups spelt flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt

Puree wet ingredients in blender until smooth.  Add dry ingredients and just pulse to combine.  Pour into greased bundt pan and bake at 350F for about 35-40 minutes or until toothpick comes out clean.  Let cool and then remove from pan.

Caramel Glaze

Whisk together 1/2 cup coconut sugar, 1/3 cup Earth Balance or coconut oil and 1/2 tsp vanilla.  Bring to a low boil over medium heat and then remove from stove.  Whisk in 1/4 cup coconut or soy milk powder.  Pour over cooled cake.

*Depends on how sweet your tooth is!

This recipe was brought to Urban Naturale's Healthy, Happy, Green and Natural Party Blog Hop.