Banana and Coconut Cake | Caribbean Vegan Recipes | Veganuary

Name: Banana and Coconut Cake | Caribbean Vegan Recipes | Veganuary
Total time: 65 min
Ingredients: 250g / 9 oz plain flour (wheat, spelt or gluten-free); 3 level teaspoons baking powder; 100g / 3½ oz fairtrade light brown or golden sugar; 75g / 2½ oz desiccated coconut; 4 medium to large over-ripe fairtrade bananas; 150ml / 5.1 fl oz plant milk of your choice, e.g. soya, rice or oat milk; 100ml / 3.4 fl oz / sunflower oil; 1 tablespoon golden syrup or rice syrup; 2 teaspoons pure vanilla extract; 200g / 7 oz creamed coconut (1 block); 200ml / 6.8 fl oz canned coconut milk; 1 tablespoon agave nectar; 50g / 2 oz desiccated coconut

veganuary.com

Bananas act as a really effective egg replacer in vegan cakes, and this recipe makes the most of that fact to create a moist, moreish teatime treat. The banana

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Ingredients

250g / 9 oz plain flour (wheat, spelt or gluten-free)
3 level teaspoons baking powder
100g / 3½ oz fairtrade light brown or golden sugar
75g / 2½ oz desiccated coconut
4 medium to large over-ripe fairtrade bananas
150ml / 5.1 fl oz plant milk of your choice, e.g. soya, rice or oat milk
100ml / 3.4 fl oz / sunflower oil
1 tablespoon golden syrup or rice syrup
2 teaspoons pure vanilla extract
200g / 7 oz creamed coconut (1 block)
200ml / 6.8 fl oz canned coconut milk
1 tablespoon agave nectar
50g / 2 oz desiccated coconut

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