Please note that this post contains affiliate links. It won’t cost you a think but if you purchase any of the product I linked I may receive a small commission. For further information please read the bottom section of my about page.
This is by far the best banana recipe I have ever created and might be the most delicious cake I have tried before! It is definitely our family favourite. Whenever I bake one for relatives and friends, they simply can’t believe it’s vegan!
Usually water is used with some kind of egg replacer as an egg substitute. However, after many trials I found this simply ends up with a very bland cake. So I now mix with half water and half plant-based milk with the egg replacer which gives the cake a much more complex flavour. I love using Oatly Oat Drink Whole because of its creamy flavour and texture.
Vegan cake that rises
The secret to successful vegan (and gluten-free) cake baking is to whisk as much as possible to add lots of air bubbles before you add the dry ingredients. For this you will need to use an egg replacer that gives you a reproducible result. I rarely try experimenting with various egg replacements. Firstly, I want to avoid wasting food (although I try to eat whatever I make – even if they fail!), and secondly, Orgran No Egg™ Egg Replacer always works consistently to give a great result in my baking recipe.
I also like using this particular egg replacer because the ingredients are simple with the mixture of potato starch and tapioca flour. I think the presence of the stabilizer is what makes the batter more firm.
As a rule of thumb, whisk the batter until soft peak (this is when the peaks are just starting to hold. The peaks are soft and melt back into the batter very quickly after a second). This will really give the batter extra push, together with the chemical reaction of bicarbonate of soda bubbling up, to rise the cake.
Ingredients To make one cake 6 inches / 15 cm diameter
A pinch of salt
90g plant based milk (I used Oatly Oat Drink Whole Milk)
24g Orgran No Egg Egg Replacer
60-70g castor sugar (it all depends how sweet you want the cake to be. 60g will make a cake that is not too sweet)
80g sunflower oil
75g self raising white flour (I used Waitrose Duchy Self Raising White Flour)
75g self raising wholemeal flour (I used Waitrose Duchy Self Raising Brown Flour)
1/2tsp bicarbonate of soda
2 medium well ripened bananas
A squeeze of lemon juice
Preheat the oven to 200C (180C fan / Gas 6 / 400F). Line the cake tin with the baking sheet.
- Mash the bananas. Keep it lumpy. Sprinkle with a squeeze of lemon juice to prevent it from browning.
- Add Orgran Egg Replacer and salt to water and. Using an electric mixer, start whisking.
- When the mixture starts to froth up nicely (like a soft meringue but no peak) slowly add the oat milk (or your chosen plant-based milk).
- Keep whisking for a couple of minutes at the highest speed until the whole mixture now forms a soft peak.
- Add sugar and keep whisking.
- Slowly add sunflower oil (either drizzle while you are whisking or add in 3-4 lots) and still continue whisking until the batter looks very foamy and forms a soft peak.
- Mash the bananas but leave it lumpy.
- Mix the flour and bicarbonate of soda well before sieving through into the batter.
- Carefully mix but not to break the little bubbles.
- Add the mashed banana.
- Carefully mix the batter swiftly and transfer into the cake tin.
- Pop it into the oven and bake for 45-50 min. Check the cake by poking a skewer and when there is nothing but little crumbs stuck on the skewer it’s done!
Let it cool before decorating it with icing sugar. For us, we love eating it as it is, rustic style!
You can purchase the following items from following retailers:
Link to video: https://tinyurl.com/vbana