Vegan banana cake

STEP BY STEP

Let's make something delicious.

1. 01

   Preheat the oven to 180°C conventional (160°C fan). Grease a springform tin with vegan butter.

2. 02

   Mix the spelt flour, ground almonds, baking powder and cinnamon. Split the vanilla pod lengthways and scrape out the seeds. Peel the bananas and mash them with a fork.

3. 03

   Beat the mashed bananas, vanilla seeds, apple purée, oat drink and vegan butter until creamy using a hand mixer fitted with whisk attachments. Gradually mix in the flour mixture until a smooth batter forms. Transfer the batter to the springform tin and bake on the middle shelf for 45 minutes. Test with a wooden skewer: insert it into the centre of the cake and pull it out again. If batter still clings to it, bake the cake for a further 5–6 minutes.

4. 04

   For the vegan whipped cream, open the chilled coconut milk and scoop off the thick, solid coconut cream with a tablespoon. Whip with a hand mixer fitted with whisk attachments until it has a creamy consistency. Add the locust bean gum and vanilla sugar and whip briefly to combine.