A delicious banana cake with a equally delicious coconut creamy icing.
185g self-raising flour, sifted
60ml Olive Oil, at room temperature
3 ripe bananas mashed
185g caster sugar
Equivalent replacement for 2 eggs (vegan style naturally)
1 tsp vanilla essence
4 medium sized ripe bananas, mashed
100g vegan dark chocolate
60ml non dairy milk
1. Preheat oven to 180 degrees C and line springform round cake tin.
2. In a large mixing bowl beat together oil and sugar. Add eggs replacement gradually,
beating thoroughly after each addition. Add vegan chocolate, walnuts, vanilla essence, cranberries and mashed bananas, beat till combined.
3. Fold in sifted flour alternately with non dairy milk. Stir till ingredients are just combined,
then spoon into cake tin. Bake for 50-60mins, or till a skewer comes
out almost clean
250g vegan cream cheese
1/2 C soy margarine
2 C icing sugar (or Stevia)
1 tsp vanilla extract
1 1/2 tsp lemon juice
Moist Coconut to sprinkle on top
Combine the vegan cream cheese and non dairy margarine. Slowly
add the icing sugar, then vanilla and lemon juice.
Spread the topping over the top of the cake and then sprinkle coconut
on top too.