Gluten free vegan chocolate banana Cake (with a secret ingredient…..heheheh)

This recipe is adapted from one given to me by my friend Nerina. (It was for a regular sugar and fat vegan chocolate / banana and secret ingredient cake)

Set oven for 170 degrees. Line a large cake tin or 2 smaller ones (eg x2 20cm) with baking paper or you can make muffins or mini muffins (use cases).

DRY (sift it all into a bowl)

Flours:

1.5 cups GF flour (I had organ)

0.5 cup tapioca flour

0.5 buckwheat flour

0.5 cup potato flour

(or you can use 3 cups total of whichever GF flour mix you prefer)

6 tsp baking pdr (GF)

2 heaped T coconut flour (optional but useful if batter looks runny)

2 tsp cinamon

3-4 heaped T cocoa powder

WET (process in food processor until smooth)

date puree (1 cup dates, 1 heaped T psylium soaked in about 1/2 cup water – purree first in processor or mill)

1 large or 2-3 small zuchini (yes shhhh….don’t tell the kids)

2-3 large bananas

1/2 cup rice bran or light olive oil (or other not flavoured oil)

1-2 t vanilla extract

Mix dry into wet in food processor if yours is big enough or mix wet into dry with a spoon until combined. Spoon into desired cake tin / muffin tins. Bake about 30 – 40 mins (large cake), 10-15 mins (mini muffins), or 20 – 25 (large muffins. Test with skewer. Cool on rack. Ice if dessired. I think these would be nice with a date / cocoa ganache.

The next time I made this I was running out of GF flour mix so used about 3/4 cup (what was left) and mad up the difference with various other GF flours including brown and white rice flour, quinoa flour, buckwheat flour, tapioca, potato flour and besan. I also used 1.5 cups dates rather than 1 as I thought the kids would like it sweeter – was for Jonah’s bday cake for school. Result was really nice. I did a large (30×30 aprox) square cake and a small (15cm diam) cake with that recipe and it was very good.

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