Ingredients for Pineapple And Banana Cake
- Vegan Egg Replacer Powder
- Pineapple Juice
- Silken Tofu
- 1/2 cup vegetable oil
- 3 ripe bananas, mashed
- Crushed Pineapple
- Caster Sugar
- Brown Rice Flour
- Potato Starch
- Xanthan Gum
- Gluten Free Baking Powder
- Ground Cinnamon
- Vegan Cream Cheese
- Icing Sugar
- Soymilk Powder
- Mango
- Glace Pineapple
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How to Make Pineapple And Banana Cake
- Preheat oven to 350°F (175°C). Grease and flour (with gluten-free flour blend) a 9x13 inch baking pan.
- In a large bowl, mash bananas until smooth. Add pineapple chunks, ensuring to drain off excess juice.
- In a separate bowl, whisk together gluten-free flour blend, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the plant-based milk, oil, and vanilla extract until well incorporated.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar (optional) and slice to serve.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
187g
Fat
12g
Carbs
27g
