Banana Walnut Cake
From jo_jo_ba 9 years ago
- 2 hours to make
- Serves 12
Almond milk, homemade egg replacer, a mixture of agave, maple syrup and palm sugar, gluten free flours and walnuts make for a moist, sweet and nutty cake without using gluten, refined sugar, dairy or eggs! Adapted slightly from Amy Green's Simply Sugar and Gluten Free.
Ingredients
- ½ cup canola oil shopping list
- ¼ cup agave nectar shopping list
- ¼ cup maple syrup shopping list
- ¼ cup palm sugar (or date sugar) shopping list
- 2 medium, overripe bananas, mashed shopping list
- 3 tbsp Homemade Ener G Egg Replacer (or Ener-G), prepared shopping list
- ¼ cup unsweetened vanilla almond milk shopping list
- ½ tbsp vanilla shopping list
- ⅔ cup chickpea flour shopping list
- ⅔ cup sorghum flour shopping list
- ⅓ cup potato starch shopping list
- ⅓ cup tapioca starch shopping list
- 2 tbsp psyllium husk fibre shopping list
- 2 tsp baking powder shopping list
- 1 tsp baking soda shopping list
- 1 tsp cinnamon shopping list
- ½ tsp ginger shopping list
- ¼ tsp salt shopping list
- ¾ cup chopped walnuts shopping list
How to make it
- Preheat the oven to 325F and line a 9” springform pan with parchment.
- In a bowl, beat together oil, syrups, sugar and bananas until well combined.
- Beat in the egg replacer, almond milk and vanilla until thoroughly mixed.
- Beat in the flours, starches, psyllium, baking powder, baking soda, cinnamon, ginger and salt.
- Mix until smooth, about 1 minute.
- Fold in the walnuts.
- Bake for 40 minutes, until it tests done with a toothpick.
- Cool in the pan for 30 minutes, then remove sides of the pan and cool completely on a wire rack.
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