Vegan Banana Bundt Cake

Vegan baking is a mega-challenge at high altitude. Throw gluten-free and dairy-free into the equation (not to mention, soy-free, Darling- I can't even rely on tofu yogurt!) and trust me, it can be a major pain in the proverbial butt. I've dumped two previous egg-free incarnations of this recipe lickety-split into the trash. Today, however, I tweaked again. And guess what? We have a winner.

So- this one's for all you lovely celiacs, gluten-free vegans, multi-allergic sweethearts and autism spectrum angels out there (neurodiversity rocks, after all).

Big banana kisses xoxo!


Vegan Banana Bundt® Cake

This fragrant cake turned out moist and hefty- but not heavy. Not unlike a pound cake. But there's no butter or eggs in sight. I'm thinking it will be tasty for breakfast. If it was summer, I'd serve it with sliced strawberries.

Wet Ingredients::

3 medium very ripe bananas, cut up and mashed into puree
1/2 cup applesauce
3 teaspoons vanilla extract (I used Trader Joe's Bourbon Vanilla)
1/4 cup original Vance's DariFree powder (or use dry milk or rice protein powder if you avoid potatoes)
1/3 cup extra light olive oil
2 tablespoons agave or maple syrup
1 1/3 cups organic light brown sugar

Dry Ingredients::

2 cups gluten-free flour blend* (I used Gluten-Free Pantry French Bread Mix w/o the yeast packet)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon sea salt* (if your flour blend has no salt)
1 teaspoon xanthan gum* (if your flour blend has no xanthan or guar gum added)


Add in last::

Egg Replacer for 2 large eggs (I used Ener-G Egg Replacer made with vanilla rice milk)

Preheat oven to 350 degrees F. Prepare a Bundt® cake pan by rubbing a little oil in it.

Place the banana puree into a bowl. Add the applesauce, vanilla, DariFree powder, olive oil, agave, and light brown sugar. Beat well.

In a separate large bowl, measure and combine your dry ingredients (I use a whisk to do this).

Add the wet ingredients into the dry mix, and beat for two minutes.

Make and froth your Egg Replacer; add it to the batter and beat to combine.

Pour the batter into the prepared Bundt® pan and bake in the center of a preheated oven for 40 to 50 minutes until done. Check the center for doneness with a wooden pick. The cake should be firm, and may appear slightly golden brown at the edge, yet still be moist inside.

Cool the cake on a wire rack before releasing it from the pan (by placing a serving plate on top of the cake pan and turning it upside down onto a plate).

My Bundt® pan is non-stick, so my cake slid right out- but if your pan is not non-stick, be sure the edges of the cake are loosened from the sides before you invert the pan.

Yields 12 to 15 slices.

Edit***
I- personally- think vegan cakes are best eaten the day they are baked.

If anyone with more experience than me has some tips on vegan gluten-free cake baking--- please leave a comment below- or e-mail me. Thanks!

Notes::

• I don't eat much frosting- but this cake would be fabulous drizzled with a glaze.

• This kid-friendly cake is gluten-free, dairy-free, egg-free, soy-free, nut-free.

• I anticipate grilling slices in a bit of olive oil for a warm not-too-sweet treat.

• More banana cake love.
  

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