Monday, November 17, 2008

Kim's Pineapple and Banana Cake

Kim's Pineapple and Banana Cake

4 heaped tsp egg replacer powder
1/4 cup pineapple juice
1/4 cup silken tofu
2/3 cup oil

2 medium ripe bananas, mashed
1/2 cup drained crushed pineapple
1 1/4 cups superfine granulated sugar

1 1/3 cups brown (or white) rice flour
2/3 cup potato starch
1 scant tsp xanthan gum
4 tsp GF baking powder
2 tsp ground cinnamon

Icing (Frosting):

227 g (8 oz) vegan cream cheese (1 tub Tofutti)
1/4 cup icing sugar (confectioners/powdered sugar)
1/2 cup soy milk powder
1 small mango, thinly sliced
-OR- tinned mango -OR- paw paw (papaya) -OR- pineapple, sliced thinly

glace pineapple to decorate (optional) -OR- mango slices AND/OR banana slices

1. Heat oven to 180 C (350 C).

2. Grease and line two 9" (23 cm) round cake pans and dust the sides with flour.

3. Whisk egg replacer and pineapple juice together until fluffy. Add silken tofu
and whisk until smooth. Add oil and whisk again. Set aside.

4. Mix together mashed bananas, crushed pineapple and caster sugar.

5. Sift together brown rice flour, potato starch, xanthan gum, baking powder and
cinnamon. Add to banana, pineapple and sugar and mix together.

6. Add egg replacer, juice and oil mixture. Mix well.

7. Pour evenly into two prepared pans. Bake for 35 minutes or until a skewer
comes out clean. Leave in to cool in tin for 10 minutes before turning out
onto a wire rack to cool completely.

Icing (Frosting) :

1. Beat together cream cheese, soy milk powder and icing sugar until light and

2. Spread 1/3 of icing on first cake.

3. Arrange the mango slices (or pineapple) over the icing.

4. Place 2nd cake on top.

5. Ice the top with remaining icing.

6. Decorate with pieces of glace pineapple (or mango slices and/or banana
slices), if desired.

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