Ingredients (use vegan versions):
- 1/4 cup vegan margarine
- 3/4 cup vegan sugar
- 2 bananas, mashed
- 1 teaspoon vanilla extract
- 3/4 cup rice or soymilk
- 3/4 cup rice flour (white or brown)
- 1/2 cup potato starch
- 3 teaspoons baking powder
- 1 teaspoons xanthan gum
- pinch of salt
- 4 teaspoons Ener-G Egg Replacer powder
- 1/4 cup carob powder
Directions:
1. Set oven to 190°C (375°F).
2. Grease and line cake tin.
3. Cream vegan margarine and vegan sugar.
4. Beat in bananas and vanilla.
5. Sift together flours, baking
powder, salt, xanthan gum, egg replacer
powder, and carob powder.
6. Add rice/soy milk and sifted dry
ingredients alternatively, one-third
at a time, mixing lightly.
7. Place mixture in cake tin and bake
at 190°C (375°F) for 35 minutes.
8. Cake is cooked when a skewer placed
into the centre of the cake comes out
clean.
9. Turn cake onto cake cooler.
10. Sprinkle with vegan icing
(confectioners) sugar.
Serves:
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