Banana Cake (Vegan and Gluten-free)

Vegan Gluten-free Banana Cake

I’m going bananas again! This time I’ve tried a round version with extra banana topping, dusted with coconut. It is a fairly moist and juicy cake, especially with the ripe bananas, which I recommend to use.

Vegan Gluten-free Banana Cake

For 23cm spring form you’ll need:

1 cup (110g) sorghum flour
1/2 cup (75g) buckwheat flour
1 tablespoon fiber husk
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt

3-4 very ripe FAIR-TRADE bananas
1-2 tablespoon olive oil
1/3 cup water

For the topping:
3-4 very ripe FAIR-TRADE bananas

1 tablespoon coconut flour

Preparation:

Preheat the oven to 180°C

Line the bottom of the spring form with a sheet of baking paper.

Mix the dry ingredients in a medium sized bowl. It might pay to sift the baking powder and baking soda.

Vegan Gluten-free Banana Cake

In a smaller bowl, mash the bananas to a fine cream.

Vegan Gluten-free Banana Cake

Vegan Gluten-free Banana Cake

Prepare the bananas for the topping, peeling them and cutting them into approx. 2 cm long pieces.

Vegan Gluten-free Banana Cake

Pour the mashed bananas into the bowl with the dry ingredients. Add olive oil and water and stir quickly well to combine.

Pour the dough into the spring form and spread it evenly.

Vegan Gluten-free Banana Cake

Take the banana pieces and spread them on the top, pressing them slightly into the dough.

Vegan Gluten-free Banana Cake

Place in the oven and bake covered for 20 minutes. Then bake another 10 minutes without cover until golden brown on top (depending on oven, I recommend to make a needle test).

Vegan Gluten-free Banana Cake

Let rest for a while before taking out of the spring form.

Vegan Gluten-free Banana Cake

Once it has cooled down, sprinkle with coconut flour.

Vegan Gluten-free Banana Cake

Enjoy! :)

Vegan Gluten-free Banana Cake

Vegan Gluten-free Banana Cake

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