Gluten Free Vegan Banana Snacking Cake (xanthan free, sugar free)
Good morning peeps!
I have a new cake for you- its a snacking cake. Whats a snacking cake?? A snacking cake is slightly more sturdy than a regular cake – it holds together well, but still has a light crumb. Its a touch less sweet than regular cake and so its perrrrfect for breakfast. Serve it with fresh berries… or if you want, you can use it to soak up your non dairy latte. yum.
This cake is the result of my attempts to work on a new cupcake recipe- um…which I need to have ready by tomorrow for my girl B’s birthday. *cough* no sweat. I swear. (eep).
Now, on to some cake. I have a backlog of recipes coming up and this one will start. :D
My RealFoodLife.com
Banana Snacking Cake
Gluten Free, Vegan, Egg Free, Dairy Free, Gum Free, Sugar Free
Ingredients
Wet
- 1 cup unsweetened almond milk ( or other non-dairy milk)
- 1/3cup + 2tbsp grapeseed oil (or another super light oil)
- 1 1/2 vanilla bean (or 2 tsp extract)
- 1/2 tsp almond extract
- 1 tbsp apple cider vinegar
- 1 tbsp agar powder (Non-vegan: unflavoured gelatin)
- 1/3 cup mashed overripe banana
Dry
- 1/2 cup and 3tbsp white rice flour
- 1 cup coconut sap (or sugar, or other solid sugar replacement)
- 2/3 cup tapioca starch
- 1/3 cup almond flour (either re-grind Bobs Redmill in a spice or coffee mill or get it from JK Gourmet or Honeyville)
- 1/3 cup coconut flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Directions
- Mix the wet ingredients first to give the agar powder or gelatin time to soak. Blend with a hand blender or in a food processor to mash up the banana well and mix it up.
- Mix the dry ingredients in a separate bowl, then sift them.
- Add the wet to the dry. You’ll notice the dough is a touch stiff, this is ok.
- Pour into a lined 8 inch round cake pan and bake at 375 for 20 min.
- Wait until completely cool before serving.
- Donezo! Happy times :)
You Might Also Like:
Trackbacks and Pingbacks
- I just want a stinking donut!! - Page 8 | Mark's Daily Apple Health and Fitness Forum page 8
- How to Substitute Eggs and Binding Agents | My Real Food Life
Comments are closed.
Hi Diana, i bet this cake would work well if you added mandarins to it- (keep the banana in too), – the coconut flour is quite absorbant so it will make sure that it won’t get gummy. You could try chopping a few up, and adding in finely grated zest for more “oomph”. In case you’re feeling experimental, you can substitute mandarines for my lemon flavours in this loaf:
http://www.myrealfoodlife.com/gluten-free-vegan-raspberry-lemon-poppyseed-loaf-xanthan-free-egg-free-dairy-free-sugar-free/
Or also, in these vanilla cupcakes:
http://www.myrealfoodlife.com/gluten-free-vegan-vanilla-cupcake-xanthan-free-refined-sugar-free-soy-free/
Happy baking! :)
alea
Looks delish! I will be trying this for sure. I have a tree full of mandarins. What cake recipe would you suggest for making a manadrin cake?
thank you so much Ricki- your kind words always just blow me away a bit there :)
alea
My mom used to make “snacking cakes” when we were kids! Great for after school. ;) This one looks terrific. And glad to hear that you are feeling better. . . that is quite an amazing reaction to the tryptophan! Glad it helps. :)