Gluten free, soy free, egg free banana cake

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I have been making a lot of vegan sweets (no egg, no butter, no honey, no milk) but as I was talking to a staff at Yumi’s day care, I found out that some kids can’t even eat soy. So, I came up with this gluten free, soy free vegan recipe that is versatile and can be made in any shapes and size.

 

20120929-173053.jpg I used a tarte tin (20cm size) and made it flat. This was a good idea because it only took 15 min to bake. If you use something like a pound tin, I think it will take about 25min. Next time, I might try baking it in my mini muffin tin and see how that goes.

Ingredients (for my 20cm tarte tin )

-160g very ripe bananas, mashed (about 3 small bananas/2 large bananas)

-3 Tablespoon Organic raw sugar

-60g cold press oil (I used rice bran oil)

-70g water

-130g Rice flour

-30g Corn flour

-2 Tablespoon Aluminium free baking powder

 

Method

Step 1: Mix all the wet ingredients (banana, oil, water and sugar) in a large bowl; mix all the dry ingredients (rice flour, corn flour, BP) in a large bowl.

Step 2: Pour the wet ingredients into the dry ingredients and mix well. The great thing about rice flour is you don’t  have to worry about over beating. Mix well, pour into a tin and bake at 180C (pre-heated oven) for 15min, or until a skewer comes out clean.

 

 

If you don’t have to worry about allergies, I think adding nuts would be nice. This is the most basic rice flour recipe, and I will try to come up with more variations.

 

Happy cooking!

 

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