Bizcocho Vegano de Plátano para Merendar

Ingredientes

• 2 tbsp flax meal + 5 tbsp water, mixed together and set for 10 minutes (15g)
• 1 cup ripe mashed bananas (225g // approx. 2 medium bananas)
• 3/4 cup non-dairy milk (187ml // I used cashew milk)
• 1 tbsp apple cider vinegar (15g // or lemon juice)
• 1/2 cup coconut sugar (96g)
• 1.5 tsp vanilla
• 1 1/3 cup spelt flour (160g // see notes for gluten free)*
• 2/3 cup almond flour (74g)
• 2 tbsp tapioca starch (15g)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon, optional
• 1/2 cup mix-ins like nuts, seeds, dried fruit or chocolate chips, optional
• 1 can Nature’s Charm Coconut Custard*

Preparación

1. 1

   Pre-heat oven to 350 F. Line a 9×9 or 11×7 inch baking pan (see notes for 8×8 or 6×10 inch pan).

2. 2

   Into a large bowl add in the flax egg, mashed bananas, non-dairy milk, apple cider vinegar and vanilla and whisk together.

3. 3

   Sift in the spelt flour, almond flour, tapioca starch, baking powder, baking soda and cinnamon. Fold wet ingredients into the dry until just combined. Add in any mix-ins half way through mixing.

4. 4

   Transfer cake batter to the lined baking pan and bake for 25-30 minutes, or until the top is golden brown and tooth pick inserted comes out clean.

5. 5

   Let the cake cool in the pan for 5 minutes. Carefully transfer to a cooling rack and allow it to completely cool before adding on custard or frosting and slicing.