A work colleague handed me a bag full of very ripe bananas last week and I knew that I wouldn’t be able to eat them all before it was too late. Solution? Banana cake! All of the ingredients are pretty easy to track down at your local supermarket and not only is it vegan, it’s gluten free too. With a tangy cream cheese frosting to boot, this guy looks fantastic at any tea party and tastes dope as hell.
- 2 cups unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 2 cups gluten free plain flour
- 1 cup almond meal
- 1/4 cup ground flax seeds
- 1/3 cup dessicated coconut
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- 1/3 cup agave syrup
- 1/4 cup coconut oil (melted)
- 2 cups mashed, very ripe bananas
- 1 cup crushed walnuts
- 3/4 tub vegan cream cheese
- 1 tablespoons vegan margarine
- 1 tablespoon lemon juice
- 3 cups icing sugar
- Preheat oven to 180°C and grease a springform cake tin (I used spray coconut oil).
- In a small bowl, whisk together the almond milk and apple cider vinegar, set aside.
- In a large mixing bowl, combine the flour, almond meal, flax, coconut, baking powder, baking soda, salt and cinnamon.
- Pour in the almond milk mixture along with the agave and coconut oil.
- Mix through the mashed banana and fold in half of the walnuts.
- Pour into the springform cake tin and bake for about an hour or until a skewer comes out clean.
- While the cake is cooling, create the icing by beating together the cream cheese, margarine and lemon juice before adding the icing sugar, the mixture should be thick and smooth.
- When the cake is completely cool, flip it upside-down. Using a spatula, evenly smear the icing all over the top and sides of the cake.
- Sprinkle the top with the remaining crushed walnuts and serve.