This vegan banana cake with walnut, with soft and crispy texture! Category Cake Ingredients For the Vegan Banana Cake 2 ¾ cups Whole Wheat Flour (344g) 1 cup date powder (200g) ½ cup date paste (100g) 1 tsp aluminum-free Baking Powder 1 tsp Baking Soda ½ tsp salt 1 tsp cinnamon ⅔ cup Vegan Buttermilk (160ml) 1 Tbsp lemon juice + soy milk up to the ⅔ cup line 3 Large Ripe Bananas (360g) peeled weight ½ cup cashew butter 1 Flax Egg substitute 1 Tbsp Ground Flaxseed Meal 3 Tbsp Hot Water 2 tsp Vanilla Extract For Decoration Crushed Walnuts Directions Instructions Preheat the oven to 350F (180C). Prepare a silicone mould for baking and set aside. Put the flour into a mixing bowl and add date powder, date paste, baking powder, baking soda, salt and cinnamon and mix together. Also add the crushed walnut. Prepare the vegan buttermilk Place 1 Tbsp of lemon juice into a measuring jug and then add soy milk up to the 160ml line. Add the bananas, vegan buttermilk and cashew butter to a blender jug and blend briefly until combined. Pour the blended mixture over the dry ingredients and stir in. Prepare your flax egg Mix 1 Tbsp flaxseed meal with 3 Tbsp Hot Water and allow to sit for a few minutes until thick. For the Vegan Banana Cake Add the flax egg and vanilla extract into the batter and whisk briefly to remove any lumps. Pour the batter into the prepared mould and spread it out evenly. Bake for 35-40 mins or until the cake is fully cooked. Place the whole sheet pan onto a cooling rack and leave it to cool completely before demolding and enjoy!
