I recently made two cakes to share at a potluck where several folks had allergies or diet restrictions. This cake is vegan, gluten free, nuts free, and sugar free. It is possibly the easiest cake recipe that you have come across. It is delicious however and a great way to get kids to eat finger millet/ragi. You can substitute ragi with buckwheat or whole wheat flour. You can also use the batter to make banana pan cakes.
Ingredients
5 over ripe bananas (the riper the better - the skin should be starting to blacken)
1 banana cut into thin slices for garnishing (optional)
1 1/2 cup ragi flour/buckwheat flour
1/2 cup olive oil (not extra virgin) or use any other oil that you use for cooking
1/2 tsp cardamom powder
1 1/2 cup ragi flour/buckwheat flour
1/2 cup olive oil (not extra virgin) or use any other oil that you use for cooking
1/2 tsp cardamom powder
1/2 tsp baking soda
2 tsp baking powder
2 tsp baking powder
Method
Butter a baking pan and preheat the oven to 350 F.
Put all the ingredients except the baking soda and powder and puree in a blender.
Then to this puree add the baking powder and soda and pulse a few times till it is mixed well.
Pour this into the prepared pan and bake at 350 for about 50 min. Check with toothpick or knife if completely cooked. Pierce the center of the cake and if it is completely cooked, the toothpick or knife will come out clean.
Tips
The cake is not very sweet and you can add sugar or date puree if you want it sweeter. Taste the batter. Else, drizzle the cake with honey or maple syrup after it has been baked.
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