Vegan banana cake

80 min

Suitable for vegans

Type of dish: Pastries

Temperature: Room temperature

Cuisine type: Vegan cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Plain flour 0.675 kg

Sugar 0.625 kg

Bicarbonate 25.0 g

Table salt 2.5 g

Bananas 0.75 kg

Vanilla flavour 20.0 g

Sunflower oil 0.068 l

Soya drink 0.5 l

Water 0.125 l

Cocoa 0.068 kg

Elaboration

Preheat the oven to 180 ºC.
Sift the flour in a bowl. Add the sugar, the baking soda and the salt. Mix them with the whisk.
Purée the bananas, add the vanilla flavour and the oil. Mix together.
Stir the vegetable milk in until having a uniform dough.
Boil the water. Stir in the cocoa powder little by little. Add a third of the previous mixture to this mixture to obtain two different doughs (vanilla and chocolate).
Pour each kind of dough into the baking tin randomly so both colours spread irregularly.
Use the handle of a spoon or some similar utensil to mix both doughs without stirring them too much so we get a marble effect.
Bake for about 40 min.

Nutritional information (1 portion)

Energy

1298.08

kcal

Carbohydrates

254.73

Proteins

19.07

Lipids

20.42

Fiber 11.7 g

Saturates 4.34 g

Monounsaturated fatty acids 5.31 g

Polyunsaturated fatty acids 10.07 g

Cholesterol 0.88 mg

Calcium 63.03 mg

Iron 8.15 mg

Zinc 2.25 mg

Vitamin A 19.17 ug

Vitamin C 9.9 g

Folic acid 70.48 ug

Salt (Sodium) 227.24 mg

Sugars 136.34 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.