Have I bored you yet with my recent attempts at vegan treats? I hope not because the latest cake is not just vegan but also sugar and flour free. I had a go at it for the Bloggers Bash in 2016 and was flattered by the compliments but I’ve worked at it since then and I think this is the perfect recipe.
Before we get into the detail, note the flour is replaced by ground almonds and the sweetening by both ripe bananas and dried fruit that has been softened to free up the natural juices.
250 gm dried fruit (cranberries, blueberries, raisins, sultanas, apricots chopped up – it’s up to personal preference really)
250 gms ripe bananas
250 gms ground almond
2 tsps baking powder heaped
1 tsp bicarbonate of soda heaped
2 tbls melted coconut oil (olive will do)
1 tbls vanilla essence
Put the fruit (not the banana) in a pan, cover with water and boil (lid on) for five to seven minutes. Cool.
Use a loaf tin. Grease and line it.
Shove the bananas, oil, essence in a blender and, er, blend
Mix the almonds with the powders – make sure the raising agents are well distributed. Add to the wet mix. Use some of the juice from the fruit to make it into a nice ‘cakey’ consistency. Use and surplus juice on your porridge. Stir on the soften fruit. Put in tin. Put in pre-heated oven – 180C for about 30 mins. Check with the usual stick to see if it is set.
Leave to cool a little in the tin before turning out an removing the paper.