Monday, 4 May 2015

Vegan Chocolate Banana Cake

I've always loved baking but since I've turned vegan baking and cooking in general has become a whole lot more enjoyable for me. However I do find it very hard to make vegan cakes that taste just as good as their non-vegan counterparts, as well as getting them to rise. Recently I tried out this recipe, adapted it slightly and managed to make the biggest and tastiest vegan chocolate banana cake, so I thought I would share it with the world.

You will need:

  • 185g plain flour
  • 45g cocoa
  • 1tsp bicarbonate of soda
  • 1tsp baking powder
  • 140g sugar
  • equivalent of two eggs (I used Orgran No Egg)
  • 140ml sunflower oil
  • 140ml water
  • 2 bananas

 Firstly, preheat the oven to 160C.

Chop and blend (you could also try mashing them with a fork) the two bananas until they are mostly puréed.

Set the banana mixture to one side and add all the dry ingredients into a bowl.

Mix the egg replacer in a glass following the instructions on the box, obviously depending on what you use as your egg replacement this step may be different. Then add all wet ingredients to the bowl including egg replacer, making sure to add the bananas last.

Using a hand blender whisk until the mixture is combined and pour into a greased and lined cake tin. 

Place the cake in the centre of the oven for around 30 minutes, then after this time you should find that the cake is cooked on the top but not in the middle, you can check this by inserting a clean knife into the cake (if it comes out dirty, it's not cooked).

To prevent the cake from burning on top, cover using tin foil and bake for around another 30 minutes. After this time you should have a perfectly cooked chocolate banana cake.

I hope this recipe works for you as well as it has for me, if you do try it let me know what you think.

Katie x

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