Vegan banana & strawberry loaf cake

Cake Ingredients:

560g self-raising flour

1 tsp bicarbonate of soda

1 tsp baking powder

230g caster sugar

2 over-ripe bananas

350ml soya milk

250ml light rapeseed oil

2 tsp vanilla extract

12 fresh strawberries hulled and roughly chopped

 

Vanilla Icing Ingredients:

300g icing sugar

2 tbsp soya milk

1/2 tsp vanilla extract

 

Dried banana chips for decoration

 

Makes ~ 1 loaf cake and 1 7" cake

 

Preparation/Baking Method:

Preheat oven to 180C/350F/gas 4 and grease and line loaf/cake tin

 

In a large bowl mix together to flour, bicarbonate of soda, baking powder and caster sugar. Add the mashed banana, milk, oil, vanilla and chopped strawberries.

 

Using a metal spoon, quickly mix everything together for about 10 seconds until the ingredients are just combined. Don't mix the batter too much, it should still be a bit lumpy.

 

Pour/spoon the mixture into the tins and place in the preheated oven for 45-60 mins. Cool on a wire rack.

 

To make the icing mix together the icing sugar, milk and vanilla in a bowl. If it's too firm add a couple more drops of milk, and if too runny, add a little more icing sugar.

 

Ripple the icing onto the loaf/cake and decorate with dried banana chips.

 

Enjoy on summer solstice after a stroll by the river.

 

Inspiration

 

Notes: Makes a crazy amount of cake. Halve and just make one loaf/cake. Recipe adapted from the one in Ms Cupcake's recipie book as I ran out of oil and s/r flour. Extra banana made it super moist, smelt really 'banana-y' and didn't have the faint oil taste the victoria sponge seemed to have.