Bundtcake in fully vegan version. Banana taste is intensive and clear. Cake structure is moist and fluffy at the same time what let the cake stay fresh for few days. Freeze dried blueberries in icing and fresh blackberries on the top revive the banana flavour by giving sour – zesty accents. The cake is very simple, tasty and delicate and at the same time original and surprising with its flavour composition. Of simple ingredients it became ordinary – extraordinary treat. Enjoy!
10 cups bundtcake pan
- ¾ cup coconut oil
- 1 ½ cups raw cane sugar
- 2 large bananas
- 1 teaspoon vanilla extract
- 2 cups spelt flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 250 ml coconut milk (thick part only from a can refrigerated overnight)
- 3 tablespoons freeze dried blueberry powder
- 2-3 teaspoons water
- 150 g fresh blackberries
Grease with coconut oil and dust with flour baking pan.
In the bowl of a stand mixer fitted with the paddle attachment beat oil and sugar at medium speed until fluffy. Peel and mash bananas with the fork to very fine puree. Add them along with vanilla extract oil – sugar mixture. In a medium bowl, whisk together flour, salt, soda and baking powder. Gradually add flour mixture to oil mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour cake mixture into prepared pan. Bake at 350°F for 1 hour (or a little longer, until a wooden pick inserted in center comes out clean). Once is baked let cool completely in pan then remove from the pan and transfer onto a wire rack.
Icing: whisk together blueberry powder and water until smooth and liquid mixture. Drizzle over cooled cake. Decorate with fresh blackberries.
Category: Tea- and bundt-cakes.
Tags: banana, blackberry, blueberry, vegan.