Tuesday, November 1, 2011

world vegan day cake

Happy World Vegan Day! I thought I'd share an amazing banana cake recipe in celebration. 

This is a variation on a friend's traditional family recipe. I've tweaked it a little and used that fabulous of fabtastics 'no egg' natural egg replacer (pictured). I found it at my local Coles, in the the health food section. It's in most health food shops so shouldn't be hard to find. You just mix 1 teaspoon of 'no egg' with 2 tablespoons of water for each egg in a recipe.

Okay, so let's get to the recipe! Preheat your oven to about 180 degrees celsius (a bit lower for fan-forced).

Here's what you need;
1 cup of sugar
125 grams of vegan margarine
3 mashed bananas
2 'no eggs'
2 tablespoons soy milk

Dry ingredients;
1 1/2 cups self-raising flour
1 teaspoon bi-carb soda
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice

For frosting;
1/4 cup tofutti better than cream cheese
1/4 cup vegan margarine
2 cups icing sugar
1 teaspoon vanilla extract
Squeeze of lemon

Here's what you do;

1) Cream sugar and margarine together. Separately mash the bananas and add the soy milk and 'no egg' mix. Combine this with the sugar and margarine.

2) Sift the dry ingredients into the mix and beat with electric beater for a few minutes.

3) Rub margarine in to cake tin and then line with baking paper. Put the mix into the tin and put in the oven for around 50 minutes to an hour. When it's done, take it out and let it cool completely.

4) Mix your frosting ingredients together and put the mix in the fridge while the cake's cooling so it hardens up a bit.

5) Slather the frosting over the cake and EAT!

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