Ingredients
Ingredients (use vegan versions):
- 1/4 cup vegan margarine
- 3/4 cup vegan sugar
- 2 bananas, mashed
- 1 teaspoon vanilla extract
- 3/4 cup rice or soymilk
- 3/4 cup rice flour (white or brown)
- 1/2 cup potato starch
- 3 teaspoons baking powder
- 1 teaspoons xanthan gum
- pinch of salt
- 4 teaspoons Ener-G Egg Replacer powder
- 1/4 cup carob powder
1. Set oven to 190ðC (375ðF).
2. Grease and line cake tin.
3. Cream vegan margarine and vegan sugar.
4. Beat in bananas and vanilla.
5. Sift together flours, baking powder, salt, xanthan gum, egg replacer powder, and carob powder.
6. Add rice/soy milk and sifted dry ingredients alternatively, one-third at a time, mixing lightly.
7. Place mixture in cake tin and bake at 190ðC (375ðF) for 35 minutes.
8. Cake is cooked when a skewer placed into the centre of the cake comes out clean.
9. Turn cake onto cake cooler.
10. Sprinkle with vegan icing (confectioners) sugar.