Classic Vegan Banana and Passionfruit Cake
Total time 1 hr + 30 mins | Serves 8-10 | Vegan
Ingredients
3 tbsp flax meal + 6 tbsp water
360g spelt flour, sifted
150g coconut sugar
1 tsp baking powder
1 tsp bicarb soda
½ tsp cinnamon
½ tsp salt
375ml milk of choice
125ml olive oil
2 tsp vanilla extract
290g banana, mashed (approximately 3-4)
Frosting
1 ½ cup raw cashews, soaking in boiling water for 30 minutes
1/4 cup coconut cream
3 - 4 tbsp maple syrup
2 passionfruit
1 tbsp lemon juice
1 tsp vanilla extract
Method
Step 1: Preheat oven to 176°C and line a 20 x 20 cm cake tin with baking paper. Prepare flax eggs by combining flaxmeal and water in a small bowl, set aside for 5-10 minutes to thicken.
Step 2: In a large bowl, mix together the sifted flour, sugar, baking powder, bicarb powder, cinnamon and salt. In a separate bowl, whisk together the milk, olive oil, vanilla and flaxegg, then stir in the mashed bananas. Add the wet ingredients to the dry, stir gently to combine.
Step 3: Transfer mixture to your lined cake tin, place in oven and bake for 50-55 minutes, or until a skewer comes out clean. Once baked, remove from oven and let cool in cake tin.
Step 4: Now it’s time to prepare the cashew frosting. Slice the passionfruit in half, scoop out the pulp and place in a blender with the remanning ingredients. Blend on high speed for 10 - 20 seconds, or until a smooth, creamy frosting forms (note: it’s helpful to continuously scrape down the sides of the blender with a spoon to ensure no lumps of cashews remain).
Step 5: Once the cake is completely cool, remove from tin and spread frosting on top. Feel free to decorate with your choice of toppings, such as chopped nuts, dried flowers or extra passionfruit.
