Wednesday, March 31, 2010

Vegan Banana and Gingerbread Slices

I love reading books. I read a variety of them, from novels to short stories and most recently cookbooks! Ever since I have developed an interest for cooking, I always browse the cookery section of the library on my frequent visits. It just happened that I came across a low fat baking book and I brought it home. It is a nice book with a huge collection and has pictures for all the baking recipes. I have tried this particular cake from the book- 'The Ultimate Low Fat Baking Cookbook' edited by Linda Fraser. I have made a lot of variation to make it eggless. I made this cake for our 'Girl's Get Together' which was at one of my friend's place. While baking it I kept it in oven for about 42 mins and the top of the cake turned slightly more brown and hard. I should have taken it out 5 minutes early. Still, the taste was great. The flavour of this cake develops as it keeps, so if you can store it for 2-3 days before eating.


Here is what you will need:

1 cup whole meal flour.
1 cup AP flour.
4 tsp ground ginger.
2 tsp mixed spice.
2 tsp bicarbonate of soda.
1 tsp baking powder.
½ cup granulated sugar.
½ cup soft dark brown sugar.
½ cup sunflower oil
2 tbsp treacle.
1 tsp vinegar.
1 cup aerated drink (I used pepsi)
2/3 cup raisins.
3 bananas mashed to puree.

Process:

Preheat the oven to 180 C for 15 minutes. Lightly grease a baking tin.
Sift both the flour into a bowl with spices, baking powder and baking soda. Keep aside. In a pan add both sugar and heat on low heat such that they melt. Take it off gas immediately. Now make a hole in the centre of the flour add oil, treacle, vinegar, banana puree, melted sugar and mix with the help of a hand blender. Now add the raisins and aerated drink and mix well for 2 minutes to make the mixture even.
Pour the mixture into the prepared baking tin and bake for about 35-40 minutes or until a skewer pricked at the center comes out clean. Leave the cake in the tin for 5 minutes before turning the cake out.
 Let it cool down completely before slicing.

Tip: It is best to use a 7x11 inch cake tin(helps in slicing evenly) but I used a 8x2.5 inch round tin.
Sending this to Champa's event- Bake Off.
Enjoy!

24 comments:

  1. Got the entry. This is something I would love to try. Thanks for sharing.

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  2. love the ingredients in this...jyoti...especially the treacle n aerated drink...very interesting...

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  3. The cake looks perfect and nice eggless recipe too.

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  4. This combination sounds good...it looks very moist and yum :)

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  5. vegan bread..sounds too good..i never tried vegan version..great recipe to give a try

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  6. Oh MY god !!! The cake looks so soft and fluffy

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  7. Perfectly done and so beautiful too...

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  8. perfect bread looks so tempting

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  9. What soft and fluffy slices! I'll bite them off easily! Yummy! Nice flavor too!

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  10. Wow just love to grab few slices, truly delicious..

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  11. Luv yur new look here. The banana and gingerbread slices look heavenly. Gorgeous delights. What is a treacle.

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  12. Cake looks perfect and very soft:-)

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  13. mmm banana ginger bread what a lovely combo..looks so delicious..

    www.foodlyrics.com

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  14. Hmm loved the color and combo of ginger in it..

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  15. very cool...the addition of ginger to banana bread. Oh...you know what...I have to tell you but I love coming by just to see all those healthy vegetables in your background page...that is so refreshing.

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  16. Your banana and gingerbread cake looks and sounds so healthy and delicious!

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  17. wonderful eggless cake...wish I could grab a slice :-)

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