• Partnered with
  • Serves 8
  • 20 mins prep
  • 35 mins cook

Gluten-free banana and almond cake

Banana almond cake

This is a lovely gluten-free banana cake with a light lemon icing. For a nut-free version, replace the almond meal with buckwheat flour, millet flour or quinoa flour.

Ingredients

Icing

  • 1 cup pure icing sugar
  • 1 1/2 tbsp lemon juice

Banana almond cake

  • 3 tsp Orgran No Egg™ Egg Replacer
  • 90 ml water
  • 1/2 cup brown sugar
  • 1/2 cup canola oil
  • 2 tsp vanilla extract
  • 1 1/2 cups Orgran Gluten-Free Self-Raising Flour
  • 1 tsp ground cinnamon
  • 1/2 cup almond meal
  • 2 ripe bananas, mashed
  • 1 carrot, peeled, finely grated

Steps

Banana almond cake

  1. Preheat oven to moderately slow, 160°C. Lightly grease and line a 23cm round springform pan with baking paper.
  2. In a medium bowl, using an electric mixer, beat Orgran No Egg™ Egg Replacer, water and sugar together until frothy. Stir in oil and vanilla.
  3. In a large bowl. sift flour and cinnamon together. Stir in almond meal. Fold No Egg™ mixture into dry ingredients. Lightly fold banana and carrot through.
  4. Pour mixture into pan. Bake 30-35 minutes. until cooked when tested. Transfer to wire rack to cool completely.

Icing

  1. Sift icing sugar into a small bowl. Stir in lemon juice until smooth. Drizzle over cooled cake. Serve sliced into wedges.
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