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Banana and Pear Cake (Vegan)
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4516864
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Base
- 3 bananas, mashed until smooth
- 1 cup of brown sugar
- ½ cup olive oil
- 1 cup of rice milk or coconut milk
- 2–2½ cups of white flour
- ½ cup rice flour
- 10 g baking powder
Decoration
- ~500 g of coconut cream
- 250 g rose jam
- 1 banana, peeled and sliced
- 1–2 pears, peeled and sliced
- 100 g dark chocolate
- ½ cup coconut shavings
Directions
Cake base
- Preheat the oven to 180°C.
- Mix in the brown sugar, olive oil, and rice/coconut milk.
- Combine both flours and the baking powder. Gradually mix the dry mixture into the batter.
- Spread the batter in a non-stick cake pan.
- Bake at 180°C until the cake is browned and tests clean when poked with a skewer. This should take about 40–45 minutes, depending on the oven.
- When cooled, slice the cake horizontally into 2–3 layers.
Decoration
- Whip the coconut cream until fluffy.
- Spread the rose jam and cream between the cake layers, leaving some for the topping.
- Decorate the cake with the remaining whipped coconut cream, the banana, and pear slices.
- Grate dark chocolate on top if desired.
- Stick the coconut shavings on the side.
- Put the cake in the fridge for 15 minutes to cool and harden.
- Cut and serve.