Vegan and Gluten-Free - Banana & Raspberry Cake

This Vegan and Gluten-Free cake is very quick and easy to make and is delicious to serve as an afternoon treat for your family and friends.

With the fresh bananas and raspberries, the cake is a lovely moist sponge and the added frosting topping makes this a delicious treat.

This very tasty Free From and Vegan cake is filled with banana and raspberries and topped with a delicious vanilla buttercream adorned with Banana chips and marzipan or freeze-dried raspberries. If you plan to consume it within a couple of days you can decorate with fresh raspberries instead.

In addition, you can also try our other Natural Flavoured Icing Sugar in our range. Why not give your bakes a delightful twist of flavour?

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Ingredients

• 3 to 4 small ripe Bananas (approximately 300g when peeled).
• 50g Light Brown Sugar
• 50g Sugar and Crumbs Banana Split Natural Flavoured Icing Sugar
• 300g Gluten Free Self Raising Flour
• 1 Tsp Baking Powder
• 3 Tsp Sugar and Crumbs Non-flavoured Natural Cocoa Powder
• 150ml Rapeseed oil or any other flavourless oil
• 150g Fresh Raspberries

For the Frosting

• 100g Non-Dairy Vegan Margarine
• 200g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar 
• Dried Banana Chips
• Freeze Dried Raspberries or Marzipan Raspberries ( you can use Fresh Raspberries if you are going to consume the cake within 2 days.

Instructions

1. Grease and line 2LB Loaf tin. Preheat the oven to 170C ( 150C fan) 350F g Gas 4

2. Peel the bananas and chop them into 4 pieces, then mash with a fork until there are no big lumps left.

3. Stir in the flour, sugars, baking powder, cocoa and rapeseed oil until all the ingredients are well combined.

4. Fold in the fresh raspberries carefully.

5. This is a thick batter so carefully tip it into the prepared loaf tin and smooth it out with a pallet knife.

7. Bake in the oven for 50 minutes or until a skewer or cocktail stick comes out clean after being inserted into the middle of the cake.

8. Remove from the oven and allow to cool in the tin for 15-20 minutes before turning out onto a cooling tray to cool completely.

9.  To make the buttercream whip the non-Dairy Margarine then add the Natural Flavoured Icing Sugar and beat until light and fluffy.

10. You can spread either spread the frosting not of the cake or pipe it on using a Wilton 1M piping tip in a piping bag.

11. Arrange the Banana Chips and your choice of raspberries on top of the frosting and sprinkle a little icing sugar over the top.