Vegan Banana Cake

Name: Vegan Banana Cake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 180 g cake flour; 6 g baking powder; 1 g baking soda; 140 g unsweetened soymilk; 1 tsp brown rice vinegar; 130 g bananas; 70 g rice bran oil; 50 g brown sugar; 20 g rice malt syrup; ⅛ tsp salt; 30 g walnuts (toasted & coarsely chopped); 2 pcs medium bananas (sliced); gula melaka syrup; water; 14 g soy powder; 140 g water

This moist Banana Cake is a perfect balance of sweetness and texture, featuring ripe bananas, a hint of brown sugar, and crunchy toasted walnuts. It's a wholesome treat made with plant-based ingredients, ensuring a light yet rich flavor. Topped with banana slices and drizzled with Gula Melaka syrup, this cake is sure to impress!

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes

Ingredients

Servings: 2

Part A

180 g

cake flour
6 g

baking powder
1 g

baking soda

Part B

140 g

unsweetened soymilk
1 tsp

brown rice vinegar

Part C

130 g

bananas
70 g

rice bran oil
50 g

brown sugar
20 g

rice malt syrup
⅛ tsp

salt

Part D

30 g

walnuts toasted & coarsely chopped
2 pcs

medium bananas sliced

Part E

gula melaka syrup
water

Soymilk

14 g

soy powder
140 g

water

Instructions

Sieve all ingredients (A) together.
Mix soymilk and brown rice vinegar. Set aside for 5 minutes.
Place the soymilk (step 2) and all ingredients (C) into a mixing bowl. Blend the mixture with an immersion blender until smooth and creamy.
Gradually fold in sifted flour mixture (step 1), walnuts and banana slices. Combine evenly.
Pour the mixture into two baking paper lined cake tin. Bake in a preheated oven at 180˚C for about 40 minutes or until skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and increase the oven temperature to 200˚C.
Mix gula Melaka syrup with some water. Brush the top of the cakes with a thin layer or syrup.
Continue to bake the cake in oven for one minute.
Remove the cake from the oven. Unmould. Brush the sides of the cakes with a thin layer of syrup while they are still hot.
Let the cakes cool on a wire rack for one hour. Cut and serve warm. Store any leftovers in an airtight container in the refrigerator for up to 3 days.