When I first became a vegan, I thought I’d have to give up my baking habit for good. It seemed unlikely that I could create moist, flavorful, lofty cakes without using eggs. Then I found this recipe below. It proves that vegan cakes are not only possible, but totally crave-worthy. This simple cake packs full banana flavor.
The trick to getting your baked goods to rise without eggs is to use a combination of an acid like vinegar and baking soda. Activation occurs when these two meet, creating bubbles -- and bubbles are what make your cakes airy. These cupcakes are the delicious result of one simple and fun science experiment.
Vegan Banana Cake
8
15 minutes
45 minutes
1 hour
Baking spray
2 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup brown sugar
¼ cup coconut oil, melted
4 bananas, mashed
¼ cup nut milk
1 tablespoon vinegar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch square cake pan with baking spray.
In a medium mixing bowl, stir together the flour, baking soda and salt.
In a large mixing bowl, combine the sugar, coconut oil, and bananas,and whisk to combine well. Add the nut milk, vinegar and vanilla. Stir to mix.
Add the dry mixture to the wet mixture and stir until just combined.
Transfer the batter to the prepared pan. Bake in the preheated oven for about 45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.