k Fruity Banana Carrot Cake k
Vegan gluten free and amazing
Recently I have had lots of requests for a healthy cake. So hands up who likes carrot cake? Hands up who likes banana bread? And hands up who likes fruit cake? Well you are in luck as what I have created here is an amalgamation of all of three!
I often cook this cake for the yoga retreats where they generally tend to be vegan, gluten and refined sugar free and it always goes down a storm. You feel like you are eating a delicious treat but with the benefit of knowing that it is free of refined or processed ingredients. So as a guilt free cake…this is totally it! Here, take a look….
By pre soaking the fruit (sultanas and apricots) in a spiced tea they plump up and retain all the juiciness that runs through the cake.
For a special treat I often serve with whipped coconut cream, ripe pineapple and passion fruit.
Or you can bake in individual loaves…
2 flax eggs made with 2 tablespoons of flax/linseeds with 2 tablespoons of boiled water (or you can replace with two free range eggs)
60g dried apricots
1 chai teabag (or a regular teabag)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon mixed spice
¼ fresh nutmeg finely grated
50ml light olive oil
50ml coconut oil
100 soft brown unrefined sugar
Zest of ½ large orange
100g buckwheat flour (or spelt flour or plain flour)
1 teaspoon baking powder
125g carrots grated (2 small)
2 ripe bananas (one mashed and the other one sliced into 3 long lengthways strips)
70g walnuts or pecans, roughly chopped
- Heat oven to 180C/160C fan. Lightly oil and one 20cm cake tin with baking parchment.
- Put the sultanas and apricots into a bowl and cover with 1 small cup of boiled water and add a teabag (chai tea or a herbal tea is best, if not a regular teabag is fine). Leave to soak for an hour or overnight.
- Next make your flax egg by also adding 2 tablespoons of boiled water to 2 tablespoons of flax seeds into a cup and leave soften for around 20 mins (or longer) until they go gluey and egg like.
- Meanwhile, whisk the oils, sugar and orange zest in a bowl until to sugar looks dissolved and the mix looks slightly creamy. Now stir the flour, baking powder, cinnamon, spice and nutmeg with a little pinch of salt into the mixing bowl.
- Drain the tea from the sultanas and squeeze through your fingers until most of the liquid has gone, then add to the cake mixture.
- Fold in the grated carrots, one mashed banana and the nuts – mix gently to combine, and then pour into the cake tin.
- Arrange 3 banana slices on the top of the cake in rows.
- Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. Check the cake 1/3 of the way through the cooking time and if the banana looks like it is browning too much then place a piece of foil loosely over the cake and continue to bake. Remove from the oven and leave to cool in the tin.
- This cake tastes even better the next day and keeps well for up to 4 days in a cake tin (it freezes beautifully too).