Today is my son, L’s, first birthday. To celebrate, I made him a gluten-free/sugar-free/vegan banana cake. He ate some this morning for breakfast. A small sliver of cake mashed to a fine crumb by hand. The cake’s texture and color was carefully examined before L ate a few more bites. It is light enough to eat plain for breakfast or to dress it up for dessert with a drizzle of sweet cashew cream and sliced fresh bananas. Either way, it’s a cleverly disguised cake.
adapted from The Whole Life Nutrition Cookbook
Yield one 8-inch two-layer cake (10 to 15 servings)
3 cups brown rice flour
2 teaspoons baking powder
3 teaspoons xanthan gum
2 teaspoons baking soda
1/2 teaspoon sea salt
2 cups mashed ripe bananas, about 4 large
1/2 cup virgin coconut oil or earth balance margarine (melted)
1 cup pure maple syrup
1/2 cup soy milk
2 teaspoons vanilla
Preheat oven to 350 F. Oil two 8-inch cake pans.
Whisk together the flours, baking powder, xanthan gum, baking soda, and sea salt in a medium bowl until well blended; set aside.
Place the mashed bananas, coconut oil, maple syrup, soy milk, and vanilla in a blender and process until smooth.