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Indulge in the delightful combination of ripe bananas and creamy peanut butter in this vegan-friendly cake. Topped with a luscious peanut butter frosting, it's a treat for any occasion.

Ingredients: 2 ripe bananas, mashed. 1/3 cup coconut oil, melted. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup non-dairy milk such as almond or soy. 1/2 cup creamy peanut butter. 1/4 cup powdered sugar. 1-2 tablespoons non-dairy milk.

Instructions: Preheat oven to 350F 175C. Grease and flour a 9-inch round cake pan. In a large bowl, mix together mashed bananas, melted coconut oil, maple syrup, and vanilla extract. Add flour, baking powder, baking soda, and salt to the wet mixture. Stir until just combined. Pour in non-dairy milk and mix until smooth. Pour batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely. In a separate bowl, beat together creamy peanut butter, powdered sugar, and non-dairy milk until smooth and creamy. Once the cake has cooled, spread peanut butter frosting evenly over the top. Slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

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Indulge in the rich flavors of chocolate and espresso with this decadent chocolate cake paired with a luscious espresso buttercream frosting. Perfect for any special occasion or as a delightful treat.

Ingredients: 1 and 3/4 cups all-purpose flour. 1 and 3/4 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 and 1/2 teaspoons baking powder. 1 and 1/2 teaspoons baking soda. 1 teaspoon salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 teaspoons pure vanilla extract. 1 cup hot water. 1/2 cup unsalted butter, softened. 2 cups confectioners' sugar. 2 tablespoons espresso powder. 2 tablespoons milk. 1 teaspoon pure vanilla extract.

Instructions: Set your oven to 350 degrees Fahrenheit 175 degrees Celsius and grease two 9-inch round cake pans. Mix the flour, sugar, baking soda, cocoa powder, baking powder, and salt in a sizable mixing bowl. To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract. Blend until thoroughly blended. Stir in the hot water little by little until the batter is smooth. The batter is thin, so proceed with caution. Fill the cake pans with the batter, spreading it out evenly. A toothpick inserted into the center should come out clean after baking for 30 to 35 minutes in a preheated oven. After taking the cakes out of the oven, give them ten minutes to cool in the pans. After that, move them to a wire rack to finish cooling. Make the espresso buttercream while the cakes are cooling. Beat the softened butter until it becomes creamy in a mixing bowl. Stir in the milk, vanilla extract, espresso powder, and confectioners' sugar. Beat until fluffy and smooth frosting is achieved. Cover one of the cakes with a layer of espresso buttercream after they have cooled completely. After putting the second cake on top, use the leftover espresso buttercream to frost the sides and top of the cake. Before serving, decorate the cake as you like and store it in the refrigerator. Savor the rich chocolate cake with espresso buttercream that you have!

Prep Time: 25 minutes

Cook Time: 30 minutes

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