14 May Cake for everyone!
Nothing perks people up like the promise of cake in a rehearsal break! That and a cup of tea (or celebratory glass of prosecco!) can spur you on no end in the final throes of a Mahler symphony. Knowing this, I thought I’d share a recent baking endeavour for Mr Munch’s birthday! Not only was it a delicious and fluffy success, it was gluten, dairy and nut free with vegan alternatives available! The caramel sauce is also low FODMAP ?????
What is this miraculous cake?!
To be fair, it didn’t start out great – I did a tester cake (different recipe) and it came out the densest lump o’cake I’ve ever made. Note to self, whisk BEFORE adding the mashed bananas otherwise you end up with a glutinous mess like the inside of Augustus Gloop’s stomach. However, after further research, I found this banana cake recipe below courtesy of theprettybee.com which works an absolute treat! You can enjoy this simply by itself, or pimp it out birthday style with coconut cream frosting and a caramel sauce to make it a banoffee extravaganza!
- 2 cups plain gluten free flour (I used Dove’s, readily available in most supermarkets)
- 1 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs
- 3 ripe bananas mashed
- 1/2 teaspoon vanilla extract
If you need to make this egg free, use 1/3 cup unsweetened applesauce in place of the eggs.
- Heat oven to 180 C. Lightly grease a 22cm diameter cake tin with oil.
- In a medium bowl, mix together the gluten free flour, baking soda, and sea salt. Set aside.
- In a separate bowl, whisk together the vegetable oil, granulated sugar, and brown sugar.
- Pour the eggs in gradually. Whisk until fluffy and the colour has lightened.
- Add mashed bananas and vanilla extract, stirring until well blended. Mix in the dry ingredients.
- Pour batter into the cake tin and bake for approximately 35 minutes, or until a skewer comes out clean.
This recipe comes from fab gluten free blogger glutenfreecuppatea
- 165g brown sugar
- 1 tin of coconut milk refrigerated for 24 hours (never use a light version, you will only need the solid white coconut cream not the water)
- 1/2 tsp salt (you can use a little more or less, to taste)
- Heat a small saucepan over a medium heat. Add the sugar and stir for a minute or two so it’s heated.
- Add your coconut milk (only the creamy thick white part) and salt. Mix it to combine.
- Bring the caramel to the boil and then simmer on a lower heat for around 20 minutes. Stir the caramel occasionally in this time, it should start to thicken.
- After 15-20 minutes remove from the heat and allow to cool for about 10 minutes before pouring it into the jar you wish to keep it in. Put the lid on, even though it’s still quite warm.
- Place in the fridge to cool completely and thicken up – about 90 minutes.
- You can store the caramel in the fridge for a long time. It will solidify but is very easy to soften by taking a bit of it and heating it in the microwave. It’s a very versatile and delicious jar of awesome!
For a chocolate caramel, add ½ – ¾ bar of melted dark chocolate to the mixture!
Coconut cream frosting
Possibly the easiest recipe in the world!
- 2 tins coconut milk refrigerated for 24 hours
- Spoon out creamy part into a bowl (save the water for smoothies!)
- Whisk using an electric mixer until it forms soft peaks. Consistency should be like buttercream frosting! If a little wet, add some icing sugar.
- Make sure the base cake layer has a flat top, you may need to cut a bit off to make it even. This will prevent your cake layers from sliding around on wonky frosting!
- Spoon on a thin layer of caramel all over, followed by a generous amount of coconut frosting.
- Layer your next cake on top, gently press down to secure.
- Add more caramel and coconut frosting on top. You can have fun with presentation – making it nice and smooth, or like mountains with little peaks!
- Cut some bananas into rounds and decorate on top. Finish with a healthy drizzle of melted dark chocolate.
- Serve with caramel sauce and/or the chocolate caramel sauce, we had both!
I hope you enjoy making this cake! If you do make it, or any of its separate components, send me a photo, I’d love to see! ?