Name: Gluten-free banana and almond cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: Icing; 1 cup pure icing sugar; 1 1/2 tablespoon lemon juice; Banana almond cake; 3 teaspoon Orgran No Egg™ Egg Replacer; 90 millilitre water; 1/2 cup brown sugar; 1/2 cup canola oil; 2 teaspoon vanilla extract; 1 1/2 cup Orgran Gluten-Free Self-Raising Flour; 1 teaspoon ground cinnamon; 1/2 cup almond meal; 2 ripe bananas, mashed; 1 carrot, peeled, finely grated

Gluten-free banana and 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.

Serves 8

Prep

20M

Cook

35M

Total

55M

Ingredients

Icing

1 cup pure icing sugar

1 1/2 tablespoon lemon juice

Banana almond cake

3 teaspoon Orgran No Egg™ Egg Replacer

90 millilitre water

1/2 cup brown sugar

1/2 cup canola oil

2 teaspoon vanilla extract

1 1/2 cup Orgran Gluten-Free Self-Raising Flour

1 teaspoon ground cinnamon

1/2 cup almond meal

2 ripe bananas, mashed

1 carrot, peeled, finely grated

Method

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

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

For a nut-free version of this cake, replace the almond meal with buckwheat flour, millet flour or quinoa flour (which is available from health food shops).
Note

Women's Weekly Food