Banana Walnut Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 267.5
- Total Fat: 15.6 g
- Cholesterol: 0.0 mg
- Sodium: 10.0 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 3.0 g
- Protein: 3.2 g
View full nutritional breakdown of Banana Walnut Cake calories by ingredient
Introduction
Almond milk, homemade egg replacer, a mixture of agave, maple syrup and palm sugar, gluten free flours and walnuts make for a moist, sweet and nutty cake without using gluten, refined sugar, dairy or eggs! Adapted slightly from Amy Green's Simply Sugar and Gluten Free. Almond milk, homemade egg replacer, a mixture of agave, maple syrup and palm sugar, gluten free flours and walnuts make for a moist, sweet and nutty cake without using gluten, refined sugar, dairy or eggs! Adapted slightly from Amy Green's Simply Sugar and Gluten Free.Number of Servings: 12
Ingredients
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½ cup canola oil
¼ cup agave nectar
¼ cup maple syrup
¼ cup palm sugar (or brown sugar)
2 medium, overripe bananas, mashed
3 tbsp Homemade Egg Replacer (or Ener-G), prepared
¼ cup unsweetened vanilla almond milk
½ tbsp vanilla
⅔ cup chickpea flour
⅔ cup sorghum flour
⅓ cup potato starch
⅓ cup tapioca starch
2 tbsp psyllium husk fibre
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp ginger
¼ tsp salt
¾ cup chopped walnuts
Directions
Preheat the oven to 325F and line a 9” springform pan with parchment.
In a bowl, beat together oil, syrups, sugar and bananas until well combined.
Beat in the egg replacer, almond milk and vanilla until thoroughly mixed.
Beat in the flours, starches, psyllium, baking powder, baking soda, cinnamon, ginger and salt.
Mix until smooth, about 1 minute.
Fold in the walnuts.
Bake for 40 minutes, until it tests done with a toothpick.
Cool in the pan for 30 minutes, then remove sides of the pan and cool completely on a wire rack.
Serving Size: Makes one 9" cake, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, beat together oil, syrups, sugar and bananas until well combined.
Beat in the egg replacer, almond milk and vanilla until thoroughly mixed.
Beat in the flours, starches, psyllium, baking powder, baking soda, cinnamon, ginger and salt.
Mix until smooth, about 1 minute.
Fold in the walnuts.
Bake for 40 minutes, until it tests done with a toothpick.
Cool in the pan for 30 minutes, then remove sides of the pan and cool completely on a wire rack.
Serving Size: Makes one 9" cake, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.