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
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.