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Ingredients
- Wet Ingredients:
- 3 medium very ripe bananas, cut up and mashed into puree
- 1/2 cup applesauce
- 1 tablespoon bourbon vanilla extract
- 1/3 cup extra light olive oil
- 2 tablespoons raw agave or maple syrup
- 1 1/2 cups organic light brown sugar
- Dry Ingredients:
- 2 cups gluten-free flour blend (I used: 1 1/4 cup sorghum flour + 1/2 cup buckwheat flour + 1/2 cup tapioca starch
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon sea salt* (if your flour blend has no salt)
- 2 teaspoons xanthan gum* (if your flour blend has no xanthan or guar gum added)
- Add in last:
- Egg Replacer for 2 large eggs (I used Ener-G Egg Replacer made with warm vanilla rice milk)
- Read more: http://glutenfreegoddess.blogspot.com/2007/12/vegan-banana-bundt-cake.html#ixzz2gmlPn6JC
- Read more: http://glutenfreegoddess.blogspot.com/2007/12/vegan-banana-bundt-cake.html#ixzz2gmlINjRH
Preparation
Step 1
Preheat oven to 350 degrees F. Prepare a Bundt® cake pan by rubbing a little oil in it.
Place the banana puree into a bowl. Add the applesauce, vanilla, olive oil, agave, and light brown sugar. Beat well.
In a separate large bowl, measure and combine your dry ingredients (I use a whisk to do this).
Add the wet ingredients into the dry mix, and beat for two minutes.
Make and froth your Egg Replacer; add it to the batter and beat to combine.
Pour the batter into the prepared Bundt® pan and bake in the center of a preheated oven for 40 to 50 minutes until done. Check the center for doneness with a wooden pick. The cake should be firm, and may appear slightly golden brown at the edge, yet still be moist inside.
Vegan Baking Cheat Sheet