Vegan, gluten-free cakes are something of a holy grail in the baking world, which is why I’m so delighted with this recipe.  Yes, it does require a specialist ingredient, ground flax seeds, but the texture is so good I reckon it’s worth it!  The flavour is all banana, perfect if you love them!

Vegan Gluten-Free Banana Cake

225g (8oz) gluten free flour (I used 200g Dove’s Farm white flour, plus 25g Buckwheat flour)
2 heaped tsp baking powder
Pinch salt
1 tblsp ground flax seed
50g (2oz) vegan margarine
50g (2oz) demarara sugar
3 tblsp maple syrup
3 small ripe bananas, mashed
3tbls warm water

Set the oven to 180˚C, 350˚F and grease and line a 1lb loaf tin.

Mix the flour, baking powder, salt and flax seed in a bowl.  Melt the margarine, sugar and syrup over a gentle heat.  Add the melted mix, the water and the mashed bananas to the flour and stir well with a fork.  Make sure all the flour is mixed in.  The mixture should be a little runny.

Pour the mix into the loaf tin and shake to level the top.  Cook in the oven for 30 – 40 minutes, until the top is nicely browned.  Take the cake out of the tin and cool on a wire rack.

 

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