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Caroline

Vegan Toffee & Pecan Cake

The spices in this cake and the wonderful icing and chopped pecans are just divine. There is a spoonful of treacle in the sponge, which keeps it lovely and moist.


Ingredients:

180g self raising flour,

120g soft brown sugar,

1 teaspoon bicarbonate of soda,

Half teaspoon ground ginger,

Half teaspoon cinnamon,

Half teaspoon mixed spice,

1 tablespoon treacle,

180ml almond milk,

4 tablespoons olive oil,

150g mashed banana


Puree the bananas if you have a liquidiser. If you don't have one, then mash it as well as you can.


Mix all the ingredients together and give it a good stir, to make sure all the flour is fully combined.


Bake in a loaf tin, which has been lined with baking paper, for 40 minutes at 180 degrees fan.


Let the cake cool on a wire rack.


To make the icing, mix 60g icing sugar with 1 tablespoon of water. Add a sprinkle of mixed spice and stir well. Pour this over the cake and add chopped pecans.




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