Name: Dairy-free banana cake with passionfruit icing
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10
Ingredients: 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

Ingredients

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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