Vegan chocolate cake (with banana instead of oil)
Ingredients:
(It's also possible to make an excellent gluten-free version of this cake. The recipe uses vegetable oil - but you can always substitute a mashed banana.)
Notes:
You can play around with this recipe as you wish. Here I've reduced the sugar from 200g in my original recipe. I've also substituted 250g of stewed apricots and dates for the sugar - and my daughter simply used 4 bananas along with the flour, cocoa powder and water.
150g sugar
25g cocoa powder
150g self raising flour
1 mashed banana
1 mashed banana
250g water
Method:
Measure the sugar and the cocoa powder, and mix them together. The sharp
edges of the granulated sugar break up the clumps of cocoa powder, so sieving
is not necessary. Add the flour and mix, first with a dessertspoon, then with
a whisk, then add the banana and water. Stir, initially with a dessertspoon,
and then with a whisk, and pour into a prepared 20cm (8") cake tin.
Bake at 175C for 30-35 minutes.
Or: Use a silicon cake form and place in the microwave (800w) for 6 minutes. In my experience, not only do you get a quicker cake, but the cake rises about 25% higher in the microwave.
(It's also possible to make an excellent gluten-free version of this cake. The recipe uses vegetable oil - but you can always substitute a mashed banana.)
Notes:
You can play around with this recipe as you wish. Here I've reduced the sugar from 200g in my original recipe. I've also substituted 250g of stewed apricots and dates for the sugar - and my daughter simply used 4 bananas along with the flour, cocoa powder and water.
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