Vegan, gluten-free, sugar free and very delicious!
Firstly, I would like to wish everyone a very happy new year. Here in the UK the skies are decidedly grey and the air is damp and chill. And everyone’s got the January blues. No better reasons are needed to make a cake. A wholesome comforting moreish sort of cake.
There were a few over ripe bananas sitting forlornly in the fruit bowl, so I thought: this is the moment to make a cake that’s good for breakfast.
Cake for breakfast: way to go 🙂 💕
It’s not too sweet, it’s very moist, it’s full of good things, and is fab. just plain with coffee, or vegan-buttered…or if you want to go sweeter then you can’t go wrong with oodles of strawberry jam.
For sweetener I’ve used a new ingredient (for me) : coconut sugar. It’s not as sweet as sugar and it has a flavour to it that’s slightly musty. For that reason, I wouldn’t use it as my absolute go-to sweetener, but in this cake it blends very well with the spices and the banana. It’s now available in some UK supermarkets, which is why I’ve included it today.
I’ve also included another ingredient that makes gluten-free cooking easier: self-raising gluten-free flour. Again, it’s available in some supermarkets and it certainly helped to give this loaf a nice rise.
SPICED BANANA BREAKFAST LOAF
- 120 gms. white gluten-free self-raising flour (I used Dove’s)
- 120 gms. finely ground almonds (no need to use blanched almonds)
- 120 gms. oat flour (certified gluten-free) (I made my own by grinding ordinary rolled oats in a food processor until very very fine)
- 1/4 tsp. salt
- 2 tsps. cinnamon powder
- 1 tsp. ground ginger powder
- 16 green cardamom pods
- 2 tsps. baking powder/soda
- 120gms. coconut sugar (or 100 gms. light raw muscovado sugar)
- 50 gms. hulled hemp seeds (or sunflower seeds)
- 2-3 very ripe bananas (approx. 275 gms.)
- 2 tbs. light tahini
- 250ml. non-dairy milk
- juice 1/2 lime
- Bruise the cardamom pods, remove the small black seeds and grind the seeds until fine. Blend with ginger and cinnamon powder.
- Grind almonds in a food processor until fine. (Or use ready ground almonds.)
- Grind hulled hemp seeds (or sunflower seeds) until fairly fine. ( In a coffee grinder or pestle and mortar.)
- In a large bowl, mix all the dry ingredients together until thoroughly blended.
- Place all the wet ingredients in the food processor and blend slowly on pulse until the bananas are evenly mashed but not completely pureed. This should only take a few seconds.
- Stir the wet ingredients into the dry ingredients, until combined.
- The batter should be thick but pourable.
- I used a loaf tin measuring : 24cm. x 14 cm. x 7cm. (This is a fairly wide loaf tin, and the loaf cooked perfectly through as the batter wasn’t too deep.)
- Lightly oil the tin and then add approx. 1 tbs. flour and shake the tin until the flour coats the inner base and sides of the tin. Shake out excess flour.
- Pour the batter into the tin and place in a pre-heated oven : Gas. Mk. 5 / 190C.
- After 40-45 mins. check to see if the loaf is done by plunging a skewer or a thin sharp knife vertically into the cake. The skewer/ knife should come out just clean. If not, return to the oven and check again after another 5 mins. Repeat until just done. The loaf will rapidly dry out if left too long in the oven.
- Timing will vary due to oven temperature variations.
- Allow the loaf to cool for 10-15 mins. then slide a knife around the edge and turn out onto a cooling rack.
Leave until completely cool …quite hard to do but it will slice better 🙂
It will keep for a week in a sealed tupperware box in the fridge…if it lasts that long!)
This loaf is definitely a keeper, and can be easily adapted by adding a handful of chopped walnuts, or a good handful of raisins very lightly coated in flour to stop them sinking, or even a serious handful of vegan chocolate chips ….
….and maybe the juice of half an orange rather than lime juice….
Be inspired! ✨
Wishing you a Happy and Peaceful New Year 🌷