Banana and Coconut Cake | Caribbean Vegan Recipes
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 and coconut complement one another...
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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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