Let me make something clear, this cake is not just for vegans. Everyone should try it; it is so delicious. Give it a go. Just look at that beautiful sponge!
This cake could not be easier. All you do is mix everything together! The skill is in the measuring, so take your time with this and be accurate.
Ingredients:
180g self-raising flour
120g soft brown sugar 40g cocoa powder
1 teaspoon bicarbonate of soda 2 small bananas
180ml almond milk 4 tablespoons olive oil
Icing:
60g icing sugar
6g cocoa powder 1 - 2 tablespoons water
Handful of chopped hazelnuts
The bananas replace the egg in a vegan cake, so to get the best result, i.e. a light and fluffy cake which is well risen, the bananas should be really really well mashed. I chop mine up and liquidise them in a mini food processor.
When everything is well blended, pour into a loaf tin and bake in the oven for 40 minutes at 170 degrees. Same as a normal cake, you can tell when it is done because it will be firm to the touch in the middle.
For the icing, mix one tablespoon of water at a time into the icing sugar and cocoa powder, so it isn’t too runny. Then pour over the cooled cake and decorate with chopped hazelnuts or chocolate chips, if you don’t eat nuts.
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