This recipe uses Jack Berry™ Chickpea Flour from the Traditional range. This flour is packed with fibre, high in protein and fewer calories than regular flour. This cake is easy to make and it tastes great with or without frosting or icing on top. Perfect with your afternoon cuppa!
*Chickpea flour is naturally Gluten Free and is a great ‘grain-free’ alternative to wheat flour*
175ml milk (non dairy)
2 tsps lemon juice
200g chickpea flour
¾ tsp baking soda
2 tsps baking powder
3 tsps ground cinnamon
½ tsp salt
100g vegan cane sugar (or sweetener)
3 large ripe bananas
60ml melted coconut oil (or vegetable oil of choice)
2 tsps vanilla extract
50g toasted walnuts (or pecans/brazils) this is optional
Preheat oven to 190°C/375°F/Gas Mark 5. Line a 9-inch square baking dish with parchment paper or lightly grease with oil.
In a small jug combine the milk (of choice) and lemon juice. Stir and then let the liquid stand for 5 minutes to curdle.
Peel the ripe bananas and mash them with a fork until they form a smooth paste.
In a large mixing bowl mix the chickpea flour, baking powder, baking soda and cinnamon together with a spoon. Then make a well in center of flour mixture.
In a small bowl, whisk the sugar, the curdled milk, mashed banana, oil, and vanilla until well blended. Add the banana mixture to the flour mixture in the large mixing bowl, and mix until all the ingredients are combined. If adding nuts, stir them in to the mixture. Then spoon the mixture evenly into the prepared baking dish and smooth the top.
Bake in the preheated oven for 18 to 22 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the dish for 10 minutes then remove and allow to cool fully on a wire rack.