Flicking the ‘V’ 

For VEGAN!

What comes to mind when you hear the word ‘VEGAN’?

Hippies, snowflake millennials, avocado toast?

Well what comes to mind when I say, ‘vegan cake’?

Dry, boring, too healthy, or just plain weird?

Despite any preconceptions, vegan cake, when done right, can stand up to and even surpass some of its ‘regular’ counterparts! 

Yes, that’s a bold claim. But in a world that’s changing drastically and with veganism becoming one of the largest dietary choices by people from all kinds of backgrounds, it makes sense to widen your baking repertoire to cater for that vegan friend. So, when they come for a cuppa, you can treat them to a delicious slice of cake! Even if you’re not vegan, why not give this incredible cake a try!? What have you got to lose?

Vegan Banana Bread 

Prep - 15 mins 

Cook - 40 mins

Decorate - 10 mins

Serves 8 to 10.

For the loaf - 

150 ml coconut oil (vegetable oil too if you don’t like the flavour of coconut) 

100 g golden castor sugar

50 g dark brown soft sugar 

200 g self-raising flour 

2 flax eggs (See recipe for details)

1 tsp baking powder

2 VERY ripe bananas, mashed

1 tsp ground cinnamon 

1 tsp vanilla extract

1/4 tsp salt

50 g vegan dark chocolate chips or chopped nuts (optional) 

To decorate - 

1 whole banana sliced - at an angle

1 to 2 tbs demerara sugar (optional)

To make a flax egg

In a bowl, combine 1 tbs of ground flax seeds (chia seeds also work) and 3 tbs of hot water, mix and place in fridge for 5 mins. This makes 1 flax egg, which is the substitute for 1 large chicken egg. You need two for this recipe. 

Method

1 - 

Preheat your oven to 180degC Fan.

Start by preparing your loaf tin - grease and line the tin with baking paper / parchment and set to one side. I used a 1lb (500g) loaf tin for this recipe, if you have a 2lb tin, simply double the recipe and bake for longer being careful not to burn the top. 

This is a good time to mash the bananas with a fork until smooth.  

2 - 

Begin mixing the oil and sugar together in a bowl. If you are using coconut oil and it is still solid, simply melt in a pan or microwave, but be sure to let it cool to room temp before baking. You can also use an electric mixer, beat/whisk until smooth and pale, approximately 2-3 mins. Once mixed, add the rest of your wet ingredients, flax eggs, bananas and vanilla extract and stir to combine. 

3 - 

In a separate bowl, sift together your dry ingredients, flour, baking powder, cinnamon and salt. Mix in your chocolate chips or nuts if using them. Add your dry ingredients to your wet and fold until combined; be careful not to over mix. 

4 - 

Pour the mix into your prepared loaf tin, top with your sliced banana (placed to look like hearts, cause why not make it cute?) Sprinkle with the demerara sugar and bake in a 180degC fan oven for 30 to 40 mins, or until nicely golden brown and a tooth pick, when inserted, comes out clean. If you notice the top browning too quickly, you can turn down the oven a touch and cover the tin with tin foil until it is fully cooked through. Once baked, leave your cake to cool in the tin for 10 mins, then remove to a wire rack to cool completely. 

5 - 

Slice, serve and enjoy, and feel smug that you’ve nailed a vegan cake!

Store in a cool place, in an airtight container for 3 to 4 days.

Tips & Troubleshooting

• If you don’t have flax seeds (or do not want to use them), you can substitute the 2 flax eggs for one banana, you will just need to add a little more baking powder and flour, about 1/4 tsp baking powder and 50g flour. You can leave these out but you will have a more dense, moist brownie like banana bread (which has its own benefits!)