Sunday, July 1, 2012

Allergy free chocolate banana cake recipe

We chose to eat ours warm rather than with icing as it is rather cold today.

  • 2 ¼ cups Orgran self-raising flour
  • 2/3 cup cocoa powder
  • ½  tsp bicarb soda
  • 1 cup caster sugar
  • 2 tsp Orgran No Egg whisked with 60mls water until thick
  • 2 large or 1 cup, over-ripe bananas, mashed
  • ¾ cup goat’s milk
  • ½ cup olive oil
Icing (Optional)
  • 1 ½  cups icing sugar
  • 1 tbsp cocoa powder
  • 2-3 tbsp goat’s milk

  • Method
  • Preheat oven to 180°C.
  • Lightly grease a medium to large fluted ring tin.
  • Sift the flour, cocoa and bicarb soda into a bowl.
  • Add the sugar and stir to combine.
  • Make a well in the centre.
  • Combine No Egg mixture, banana, goat’s milk and oil in a jug.
  • Pour the banana mixture into the well and gently stir to combine.
  • Spoon the cake mixture into the prepared tin and smooth the surface.
  • Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean.
  • Stand the cake for 5 minutes in the tin then turn out onto a wire rack to cool.
  • Sift the icing sugar and cocoa into a bowl.
  • Add the goat’s milk and mix until smooth.
  • Pour the icing over the cooled cake.
  • Using a flat-bladed knife, spread the icing over the top.
  • Allow the icing to run down the cake’s sides.
  • Stand for 20 minutes or until icing sets.

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