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)
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.