Bundt cake inspiration: blueberries + bananas.
My partner in (culinary) crime, the infamous and ever-ready husband Steve, informed me that our bananas were very ripe. In fact, to be completely precise, the other day he popped his head into my cozy little study and declared: Our bananas are ripe. I should prepare something. I looked up from the screen and murmured Hmmm, in agreement. But what, exactly?
Ripe bananas were calling. Begging to be part of a grander life that affirms a taste bud tingling pattern. But do readers really need another banana cake recipe?
I mused, sipping iced coffee. Blueberries appeared in the reflection… Conclusion?
Why not?
You kiss,
Karina
Gluten Free Dea Banana-Blueberry Muffin Cake
It’s almost a cheap cake, this cake. It’s kind of like a coffee cake with the texture of a blueberry muffin. Best of all, it’s moist and so damn tasty, you won’t believe it’s vegan and gluten-free. I’m serious. A perfect cake for your GFCF angel. Or a brunch with friends.
ingredients
3 medium ripe organic bananas, mashed into puree (1 cup liquid)
3 free-range eggs – or – Ener-G egg replacer for 3 eggs – beaten with hot water until frothy
1 tablespoon bourbon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon organic raw agave nectar or honey
1/2 cup light olive oil or organic coconut oil
1 1/3 cups organic light brown sugar
1 cup gluten-free buckwheat flour (or a mix of gluten-free oat, millet, or brown rice flour)
1 cup sorghum flour
1/2 cup cassava, tapioca starch, or potato starch (not flour)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon xanthan gum or gelatin
2 teaspoons finely grated lemon zest
1 teaspoon of cinnamon
1/2 teaspoon nutmeg
1 heaping cup of organic wild blueberries
Instructions:
Preheat oven to 350ºF. Prepare a Bundt® cake pan by greasing it with a drizzle of oil.
In a bowl, whisk together the wet ingredients, bananas, with the oil. Whisk together the dry ingredients (flours through spices) and add to the wet ingredients.
Beat until smooth and sticky. Add the blueberries by hand.
Pour the batter into the prepared Bundt® cake pan and level it evenly. Bake in the center of the preheated oven for 40-50 minutes (mine took a full 50 minutes) until the cake is firm but yields slightly to a gentle touch; if you prefer, test with a cake tester. If you use a smaller pan, the center may take longer to cook.
Cool on a wire rack. Once the cake is cool, place a serving plate on top of the pan and invert the pan to release the cake onto the plate.
Serves 12-16.
Recipe source: glutenfreegoddessrecipes.com
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Karina’s Notes:
While I usually say that vegan and gluten-free cakes are best eaten the day they’re baked, we did something different with this recipe.
When the cake cooled and came away from the pan, I wrapped it tightly and refrigerated it overnight as an experiment. The next morning it was moist and delicious and sliced beautifully. So you could definitely make this cake ahead of time for the next day’s company and it will be delicious.
I also made this cake using Ener-G 3-egg egg replacer, whisked with Hemp Dream-vanilla. Hemp milk adds moisture to the batter, so if you need a moisture boost, try hemp milk.
As for bananas, some readers report problems in banana cake recipes, and it all comes down to the size of the bananas (larger bananas will yield more liquid). I used three medium bananas. If your bananas are large, you could try using two.
This kid-friendly cake is gluten-free, dairy-free, egg-free, soy-free, nut-free.
And yes, I bet this recipe would also make cute muffin cupcakes. They will probably cook in about 18-20 minutes or so.
