Allergy free chocolate banana cake recipe

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

Ingredients

• 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.

Icing

• 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.