Vegan Recipe: Banana Jam Cake

This cake is an easy one to make with kids these school holidays and is a great way to use up your ripe bananas. It can also be served warm as a dessert (with vegan custard or Flora Plant Cream!).

Any shaped baking pan around 20 cm wide may be used. We made a tray cake. 

Ingredients:

- 2 cups of plain flour

- 1 teaspoon of baking soda

- 1 1/2 teaspoons of baking powder

- 1/2 teaspoon of salt 

- 1 teaspoon of vanilla essence

- 2 mashed bananas

- 1/2 cup of oil (we used canola)

- 3/4 cup of white sugar

- 1/2 cup of dairy free milk - we used soy 

- 1 tablespoon of apple cider vinegar

- The equivalent of two eggs made with Orgran Vegan Egg Replacer

- Half a cup of your favourite jam. We used raspberry jam

  

Method:

- Mix together the mashed banana, oil, sugar, milk, vanilla, apple cider vinegar and eggs. 

- Sift the dry ingredients into the bowl and mix the wet and dry ingredients together until the batter is free of lumps.

- Pour your batter into the baking tray. 

-  Microwave your jam until it is warm. Drop teaspoons of warm jam on top of the batter. Then, use a skewer or sharp knife to swirl the jam and push it down a little into the batter.

- Bake the cake at 180 C for approximately 55 minutes or until the top is golden and a skewer test comes out clean. 

  

Vegan Recipe: Marbled Banana Bread

 

This recipe can be made as a tray bake for a larger bread, or you can halve the recipe amounts and use a traditional loaf tin. 

Ingredients:

- 3 cups of self raising flour

- Approximately 1/2 cup of vegan chocolate melting buttons. We used milk chocolate but you can use dark for this recipe

- 1/2 cup of vegan chocolate chips, milk or dark, depending on your preference 

- 4 mashed bananas (small to medium sized) 

- 1 cup of white sugar

- 1/2 cup canola oil

- 4 eggs made with Orgran vegan egg replacer

- 1 cup milk substitute - we used soy milk

- 2 teaspoons of vanilla

Method: 

- Melt the chocolate buttons in a microwave oven and put aside.

- In another bowl, combine the mashed banana, sugar, oil, eggs, vanilla and milk. Now mix in the flour and stir to remove any flour lumps.

- In a separate bowl, combine the melted chocolate with about a third of the banana batter. Stir until the batter and melted chocolate are combined to form a chocolatey batter, and then add the choc chips and stir.

- Prepare your baking tray or loaf tin. Pour in a layer of banana batter. Now drop spoons of the chocolate batter on top. Then layer some more of the banana batter and then the remaining chocolate batter until all is used.

- Take a skewer or knife and swirl the batter to form patterns within the loaf.

- Bake at 180 C for around 50 minutes. The banana batter will cook to a golden brown on top but you can test inside with a skewer (make sure it comes out clean).

- This marbled banana bread is delicious alone but is also wonderful with a dollop of Flora Plant Cream. 

 

 

  

Event - Pear Tree Garden Party for Possum Valley

 

Sunday 16 November 2.00pm until 5.00pm 

80 Walker Street, Mundaring, WA, 6073

Join us in a botanical wonderland for a delightful spring garden party while raising funds for the animals.

Guests will enjoy an array of afternoon tea treats in the beautiful gardens of Lyn and Michael. Listen to live music, peruse the silent auction tables and merchandise stalls, and purchase a raffle ticket for some gorgeous spring themed hampers. Alcoholic beverages will be available for purchase.

Ticket price is $70 pp and includes a glass of sparking on arrival, water and juices, and endless delicious sweet and savoury foods.

Bookings are essential.

https://www.trybooking.com/.../possumvalleyanimalsanctuary

Thank you for your support!

 

Vegan Recipe: Fudgy Chocolate Loaf Cake

A delicious chocolatey treat for any time. Banana makes this cake rich and moist. Serve with Flora Plant Based Cream to make it extra special.

Ingredients:

- 1/2 cup cocoa

- 1 1/3 cups plain flour 

-  1 1/2 teaspoons baking soda

- 1/4 teaspoon salt

- 3/4 cup white granulated sugar

- 1/2 cup melted butter substitute (such as Nuttelex)

- The equivalent of 3 eggs made with Orgran Egg Replacer (or another egg replacer of your choice)

- 1/2 to 3/4 cup soy milk (or another non-dairy substitute)

- 1 teaspoon of vanilla essence

- 3 small well mashed bananas, or 2 large well mashed bananas

- Non-dairy chocolate chips (we used Sweet William brand). Add up to a cup of chips, depending on your taste.

Method:

- Using an electric mixer, mix the sugar and melted butter.

- Add the Orgran eggs, 1/2 a cup of the soy milk and vanilla essence. Mix.

- Add the cocoa and mix, then the baking soda and salt. Mix.

- Sift in the flour a bit at a time, and mix. Also add the remainder of the soy milk with the flour and mix until you have a lump free batter. You may find you need a little more or less milk depending on the stiffness of the batter. It can vary according to the type of butter and egg substitute and you used. 

-  Finally, add the banana and mix through thoroughly. Using a wooden spoon, stir through the chocolate chips.

- Line a loaf tin with baking paper and pour in the batter. Use a little extra baking paper to overhang at the top of the tin. Stand it up to protect the top of the cake from burning.

- Bake for approximately one hour, or test by inserting a skewer and it comes out clean. You may have some melted chocolate residue on the skewer, which is fine.