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.
- 20 mins preparation
- 35 mins cooking
- Serves 8
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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
- 1Preheat oven to moderately slow, 160°C. Lightly grease and line a 23cm round springform pan with baking paper.
- 2In a medium bowl, using an electric mixer, beat Orgran No Egg™ Egg Replacer, water and sugar together until frothy. Stir in oil and vanilla.
- 3In 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.
- 4Pour mixture into pan. Bake 30-35 minutes. until cooked when tested. Transfer to wire rack to cool completely.
Icing
- 5Sift icing sugar into a small bowl. Stir in lemon juice until smooth. Drizzle over cooled cake. Serve sliced into wedges.
Notes
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).
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