Sunday treat – Vegan coconut-banana mini cakes for a fancy breakfast
Plaisir du dimanche – Gâteau végan à la banane et noix de coco pour un petit déjeûner gourmand
I have always wanted to try to bake a vegan cake that tasted like a non-vegan cake, the great news is that this one tastes better than a non-vegan cake made with eggs and butter. This cake is so moist and flavorful that all my future banana cakes will be vegan. Sometimes you get stuck with some set ideas, such as an eggless cake cannot taste good. I am happy I decided to go against what I thought was right. I had a great weekend and these mini cakes contributed to it….and Prince too, since I went to see him perform in San Jose. What an incredible and talented artist! I knew he was talented but didn’t know he reached this level of musical genius. So Prince and these cakes made my weekend. I have to admit that my ears are still ringing from the sound of the concert, I think I lost some sense of hearing.
I have been very busy lately, and sadly not had much time to post any exciting recipe, nor time to experiment and develop new ideas. I have had a few requests for gluten-free or vegan meals lately, and I will be experimenting more gluten free and vegan desserts. In this particular cake, the ripe bananas mashed into a cream replaced the eggs and made these cakes amazingly moist. No need for eggs!Those mini cakes are perfect for breakfast with fresh fruits or as a little “encas” (snack) with tea or coffee in the afternoon. They’re so healthy and moist, pure velvet in your palate.
I added walnuts and dried apricots in the batter and I couldn’t have found a better ingredient combination for those ones. I used a little grape seed oil instead of vegan margarine, I think oil adds more moisture to the cake than margarine and will always be my first choice when baking vegan.
- 4.23 oz (or 120 g) wholewheat flour
- 4.23 oz (or 120 g) brown rice flour
- 4.23 oz (or 120 g) brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla powder
- 3 tbs walnut, chopped
- 3 tbs dried unsweetened apricots, chopped
- 2 large ripe banana, mashed into a creamy texture
- 7 oz (or 200 g) coconut milk
- 2.82 oz (or 80 g) grape seed oil
- 1 tsp banana extract
- 1 tsp pure vanilla extract
Mix all “dry” ingredients together in a mixing container. In another container, mix “wet” ingredients. Add wet ingredients to “dry” ingredients and mix well to obtain a smooth batter. Using individual silicon molds, divide batter in 6 molds or one large cake dish. Cook for about 45 min at 365F, you might need to decrease temperature if the top starts getting a little dark. The cakes are cooked when you slide a knife and the blade comes out “clean”. Let it cool and sprinkle some unsweetened coconut flakes on top. Eat warm or cold with coffee or tea.
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