When I’ve been in cafes lately I’ve noticed that the vegan cake that I’ve been daring to try is loads better than the normal varieties. They have more interesting flavours, are more fudgy and coming with less guilt (especially for me since my brother is a vegan). I wondered how they could possibly achieve this and, without examining existing recipes that much, I did what I do with all the vegan recipes I make: experiment. I put in banana instead of eggs and coconut oil instead of butter, two ingredients which, if you think about it, add a much more distinctive flavour. I weighed the banana like you weigh eggs when concocting a recipe then worked on other ingredients from there, adding lime to zest things up. I expected a massive disaster. What I actually got was one of the finest cakes I’ve ever made. It’s a miracle. Veganism wins.
1 medium-large ripe banana (about 250g with the skin on)
8 tbsp coconut oil
200g golden caster sugar
250g self raising flour
Zest and juice of 2 limes
Heat the oven to fan180/200c/6.
Grease a loaf tine with a little bit of coconut oil and then dust it with a little bit of flour.
Mush the banana into a paste-like consistency in a large bowl. Add the coconut oil and whip together with the banana. Stir in the sugar and then the flour until you have a thick cake batter. Zest in the limes then squeeze in juice to thin out the batter. Stir well then pour into tin and bake for about 40 minutes until golden brown. Leave to cool in the tin for 5 minutes before removing and leaving to cool completely on a wire rack. I’d say serve with coffee but if you want a full-on vegan health experience have it with some boiling water and lemon.