What parve means
In Jewish dietary law (kashrut), “parve” (also spelled pareve) describes foods that are neither meat nor dairy. Parve desserts can be served with either kind of meal, which is why parve cakes are popular for holidays and gatherings. In baking, this usually means using oil or a parve margarine instead of butter and a non-dairy liquid instead of milk.
This article is a general baking guide, not a religious ruling. If you keep kosher, rely on certified ingredients and ask your own rabbi or certifying authority about any specific question.
Ingredients
This makes one 9 x 13-inch cake or a 9-inch round two-layer cake when doubled.
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed brown sugar
- 1/2 cup (120 ml) neutral oil
- 3 large eggs
- 1 1/2 cups mashed very ripe banana (about 3 large)
- 1/4 cup (60 ml) orange juice or non-dairy milk
- 2 teaspoons vanilla extract
Making the cake
- Heat the oven to 350°F (175°C). Grease a 9 x 13-inch pan with oil or parve margarine and line the bottom with parchment.
- Whisk the flour, baking soda, baking powder, salt and cinnamon.
- In a large bowl, whisk both sugars with the oil and eggs until smooth. Stir in the banana, juice and vanilla.
- Add the dry ingredients and fold until just combined.
- Pour into the pan and bake for about 30 to 40 minutes, until a toothpick comes out clean.
- Cool in the pan before frosting.
Parve frosting and glaze options
- Simple glaze: whisk powdered sugar with a little orange juice, lemon juice or non-dairy milk until pourable.
- Parve buttercream: beat parve margarine or vegetable shortening with powdered sugar and vanilla. Our easy banana frosting shows the technique; use parve margarine in place of the butter and keep the banana.
- Chocolate: use chocolate labeled parve, as many chocolate chips contain milk or are processed on dairy equipment.
If you want to add nuts, see the hazelnut banana cake for toasting tips.
Checking labels
Ingredients that look parve may not be. Check:
- Margarine and shortening: look for a parve designation.
- Non-dairy milk and non-dairy creamers: some are labeled “non-dairy” but contain milk derivatives.
- Chocolate, baking mixes, flavorings and sprinkles.
- Rum or other alcohol, which may need certification.
Certification marks (a hechsher) on the package are the most reliable guide. For holiday baking, see our parve Passover desserts, which are flourless.
Tips for a moist parve banana cake
- Oil gives a soft crumb that stays tender for days.
- Very ripe bananas give the best flavor and sweetness.
- Orange juice adds brightness and a slight tang.
- Do not overmix, and take the cake out when a toothpick shows a few moist crumbs.
Storage and freezing
Cover the cake and keep it at room temperature for 2 to 3 days. Because there is no dairy frosting, it holds up well at room temperature. For longer storage, wrap slices and freeze for up to about 3 months. If you also need a gluten-free version, see the gluten-free banana cake.
FAQ
Can I use butter? Not for a parve cake, as butter is dairy.
Can I use applesauce? Applesauce can replace part of the oil, but the cake may be less rich.
Is it vegan? Not necessarily. This version contains eggs. Parve and vegan are different things.