Recently we have discovered that Grant has a severe egg intolerance and has to avoid eggs completely for the next three months while his body resets (after that he may be able to have a tiny amount sometimes). So no cakes or baked products that contain eggs for him any time soon.
I’ve been trying out different recipes and swapping out the eggs and dairy making the recipe totally plant-based – some have worked and some haven’t. This recipe is one that I’m very happy with, Grant and the kids love it and eating a slice with WaHiki’s Coconut Chocolate Ice Cream, is even better!
(adapted from the Edmonds recipe)
125g vegetable spread (or butter) softened
3/4 cup sugar
3 teaspoons egg Orgran replacer mixed well into 3 tablespoons water (or 2 eggs)
1.5 cups or 3 mashed ripe bananas
2 Tbsp hot nut milk (or milk)
2 cups Edmonds standard flour
1 tsp Edmonds baking powder
Preheat the oven to 180ºC. Grease the inside of a 20cm deep round cake tin and line the base with baking paper.
Cream the vegetable spread and sugar until light and fluffy, then add the eggs one at a time, beating well after each addition.
Add the mashed banana and mix well.
Stir the baking soda into the hot nut milk and add to creamed mixture, then sift together the dry ingredients together and fold through the creamed mixture.
Scoop the mixture into the prepared tin, level the top, and bake for about 50 minutes or until cake springs back when lightly touched.
Leave in tin for 10 minutes before turning out onto a wire rack to cool. When cold ice with Lemon or Chocolate Icing or dust with icing sugar.
Serve a slice of cake with WaHiki’s Coconut Chocolate Ice Cream, this is the best coconut ice cream I’ve ever tasted, our whole family loves it and can’t get enough. Click on the link above and scroll down to find out where it’s sold in your area. Triona