Sunday, February 25, 2007

Vegan Banana Zucchini Cake

Comfort food without the guilt... ! :) Preheat your oven at 350F. Grease two 9" round cake pans or two bread tins.

In a food processor, combine the next 5 ingredients and blend until smooth.
-5 ripe bananas, mashed.
-500ml of mayonaise substitute
-500ml of sugar (if you want to keep this vegan, go for evaporated cane sugar or turbinado - regular white sugar is bleached using animal bones, defenitly NOT vegan)
-125ml milk (soy, almond, rice, doesn't matter)
-10 ml vanilla extract

In a seperate bowl, combine all the following ingredients:
-1125ml (4.5 c) of flour (your choice, any wheat derivative works like spelt, kamut or regular wheat)
-10ml baking soda
-10ml baking powder
-10ml cinnamon
-5ml freshly grated nutmeg
-375ml of finely grated zucchini
-250ml of carob or chocolate chips

Pour the banana mixture into the zucchini mixture. Fold gently to combine. Fill both cake pans equally and bake for 30 minutes until cooked through. You can tell that its cooked when you gently press in the center of the cake, and it springs back.

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