Vegan Banana Bundt Cake

A tasty dairy-free gluten-free banana cake.

Vegan (egg-free) 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

Updated and tweaked, this fragrant cake is moist 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

1 tablespoon bourbon vanilla extract

1/3 cup extra light olive oil

2 tablespoons raw agave or maple syrup

1 1/2 cups organic light brown sugar

Dry Ingredients:

2 cups gluten-free flour blend (I used: 1 1/4 cup sorghum flour + 1/2 cup buckwheat flour + 1/2 cup tapioca starch

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)

2 teaspoons 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 warm vanilla rice milk)

Instructions:

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, 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. Freeze extra slices.

Recipe Source: glutenfreegoddess.blogspot.com

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Karina's Notes:

This cake would be fabulous drizzled with a light lemony glaze.

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

I anticipate grilling slices for a warm toasty treat with tea.

I plan on trying the recipes as cupcakes.

Enjoy sugary treats in moderation. 
Gluten-Free Goddess® advises consuming 
no more than 2 tablespoons of sugar a day.