Sunday, 23 June 2013

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.
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.

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