Recipe

Dairy-free banana cake with passionfruit icing

Sep 30, 2011 2:00pm
  • 10 mins preparation
  • 40 mins cooking
  • Serves 10
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Ingredients

Dairy-free banana cake with passionfruit icing
  • 1/2 cup (125ml) vegetable oil
  • 3/4 cup (165g) caster sugar
  • 2 teaspoon vanilla essence
  • 2 eggs
  • 1 cup mashed very ripe banana (from about 2 bananas)
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 cup (125ml) soy milk
Passionfruit icing
  • 2 cup (320g) icing sugar mixture, sifted
  • 2 tablespoon passionfruit pulp

Method

Dairy-free banana cake with passionfruit icing
  • 1
    Preheat oven to 180°C/160°C fan forced. Grease and line a 20cm round cake pan.
  • 2
    In a large bowl, whisk together oil, caster sugar and vanilla until combined. Add eggs, one at a time, whisking well after each addition. Mix in banana. Combine flour and bicarbonate of soda. Alternately fold flour mixture and soy milk into egg mixture, starting and finishing with flour.
  • 3
    Spoon batter into prepared pan and smooth surface. Bake for 35-40 minutes, until a skewer inserted comes out clean. Cool in pan for 15 minutes. Turn out onto a wire rack to cool.
  • 4
    Make Passionfruit Icing using method below.
  • 5
    Spread warm icing over cake and stand until set. Slice and serve.
Passionfruit icing
  • 6
    Mix together icing sugar and enough passionfruit pulp in a heatproof bowl to form a paste. Place over a pan of simmering water and stir for 2-3 minutes, until smooth.

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