Sunday, 18 November 2012

Perfect Eggless Banana & Chocolate Cake

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Chocolate; she is your best mate when you are feeling down, or so you think.  You decide to indulge in a chocolate feast by baking a cake, but to your very dismay you realise that you have run out of dark chocolate.  You are also expecting guests tonight and your plans for producing the perfect indulgent dessert is suddenly tainted and there is absolutely no time to rush out to the shops for dark chocolate...  Where on earth are you going to find a milk, egg, wheat and soy free chocolate cake recipe now I wonder?

Relax, this is an excellent choice requiring only a few ingredients.  This is quite a dense cake and is very rich in flavour.  You will only need to serve a thin slice.  It could be really delicious when accompanied with a dairy free fruity sorbet.  Heaven.

250ml water
200g soft brown sugar
75g dark brown muscovado sugar
125g dairy free margarine
35g cocoa powder
1 teaspoon wheat & gluten free baking powder
225g gluten free self raising flour
3 tablespoons ground almonds 
2 medium ripe bananas, mashed
1 teaspoon egg replacer + 1 tablespoon nut milk

45g dairy free margarine
50g caster sugar
40ml water
80g icing sugar
18g cocoa powder

  1. Preheat your oven to 180 ÂșC.  Grease a round baking tray and set aside.
  2. In a saucepan add the water, sugars, cocoa powder and baking powder.  Allow to simmer over a low heat.  This should take only 5 minutes.  Set aside and allow to cool until warm.
  3. In a large bowl, mix the mashed bananas with the gluten free flour.  Next add the egg replacer mixed with a tablespoon of nut milk.
  4. When the chocolate solution is warm to touch, pour into the flour mixture and beat to create a smooth runny texture.
  5. Pour into your greased baking tray and bake in the oven for 40 - 45 minutes or until a skewer comes out clean.
  6. To prepare the ganache, in a separate saucepan place the margarine, caster sugar and water and allow to simmer.  
  7. Sift the cocoa powder and icing sugar then add to the saucepan.  Mix well.
  8. Allow to cool, cover and place in the refrigerator for up to 20 minutes.  
  9. When the glace is firm enough, beat it with a wooden spoon to soften a bit then coat the cake generously.
Serves - 8 - 10 slices

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