Delicious banana cake

*** Scroll to the bottom for the full sized cake ingredients***

I had a vegan friend visiting a couple of days ago and wanted to make something nice we could have for a snack. I didn’t really fancy baking a whole cake so instead I just made two individual small cakes in small spring-form pans. I converted a banana cake recipe from Delicieux, which is a favorite of mine, to bake with dextrose to make it free of processed fructose and swapped hens’ eggs for flax seed ‘eggs’. The vegan versions did sink a little bit in the middle, but the taste was still as delicious as usual. Actually, I made 3 batches the same day to get it right. The first one, I have to admit, didn’t sink a ‘little’. It rose beautifully and then sank in the middle all the way to the bottom! But, as they say, practice makes champions.

Main (blog)

VEGAN – GLUTEN FREE – DAIRY FREE – EGG FREE – LOW FRUCTOSE

Ingredients:

Approx 2-3 tbsp whole flax seeds + 6 tbsp water (or 2 eggs)

1 ripe banana

1/2 tsp baking powder

1/4 tsp soda bicarbonate

1/2 tsp cinnamon

1/4 nutmeg

80 grams of ground almonds

70 grams of dextrose (glucose) powder

Directions:

IMG_3762

Preheat the oven at 180C (355F) and grease 2 springforms (10 x 5 cm / 4 x 2 “).

Make the flax seed eggs by measuring off the whole flax seed (around 4 spoonfuls – this is an esitamate as it depends on how finely you grind the seed). Grind or process the seeds as finely as you can. Then measure up 2 tbsp ground flax seed and add it to a small bowl with the water. Stir thoroughly and the pop in the fridge to set into a gooey mix for at least 15 min while you measure of all the rest of the ingredients (don’t skip this step).

IMG_3771  IMG_3772

Measure up the remaining ingredients into a bowl and then add your flax seed egg (or hens eggs). Give it a good stir and then pour into your two spring forms. Pop them in the oven and make a little tent of foil to cover with (make sure you make room for the cakes to rise or they will stick to the foil). Bake for 1 hour (will differ from oven to oven).

IMG_3774 IMG_3775

When the time is up take out the cakes and leave for a couple of minutes to cool, then carefully pop the springforms open, put them aside and leave the cakes on the bottom plates to cool completely. Then serve as it is or with your favorite toppings. I am slightly addicted to chocolate peanut butter spread at the moment or you could add fresh homemade Nutella (add a bit of peanut oil and mix to make it runnier if you wish).

If you want to make a full sized cake, use the following ingredients and the same directions as above:

4 tbsp of whole flax seeds + 12 tbsp water (or 6 eggs)

3 ripe bananas

1 1/4 tsp baking powder

1/2 tsp soda bicarbonate

1 1/2 tsp cinnamon

1/2 nutmeg

250 grams of ground almonds

220 grams of dextrose (glucose) powder.

If you would like to see more recipes like this you can always follow me here (via email, see top right on this page) or on Facebook.

%d bloggers like this: