Gluten, Dairy, Egg Free Banana Cake with Passionfruit Icing
Cake
2 cups plain gluten free flour
3/4 cup brown sugar (packed firmly)
1 teaspoon gluten free baking powder
1 teaspoon baking soda
3 large over ripe mashed bananas
3/4 cup oil (rice bran oil)
1/2 cup rice milk
3/4 cup brown sugar (packed firmly)
1 teaspoon gluten free baking powder
1 teaspoon baking soda
3 large over ripe mashed bananas
3/4 cup oil (rice bran oil)
1/2 cup rice milk
Icing
2 cups icing sugar
Passionfruit pulp (store bought)
Method
Preheat oven to 180 degrees C.
Grease a tin well
Combine sifted flour, sugar, baking powder & baking soda
Mix banana and oil together until well combined (takes approx. 5 minutes).
Add banana mixture to dry ingredients. Stir in rice milk to the mixture.
Place into prepared baking tin evenly. Bake for 25-30 minutes until cooked.
Freezes well un-iced.
Icing
Mix together icing sugar and enough passionfruit pulp in a heatproof bowl to form a paste. Place over a pan of simmering water and stir for 2-3 minutes, until smooth.
Pour over cooled cake - if you can wait that long!
Comments
Post a Comment