Vegan Banana Cornmeal Cake
“The worst recipe ever! I followed the recipe and all the potatoes were stuck on the parchment paper. If you want to loose half of the potatoes and present something looking really crummy, go ahead! Not worth it!”
Ingredients
- 1/2 cup millet flour (buckwheat or brown rice could be subbed)
- 1/4 cup oat flour (millet flour or brown rice could be subbed)
- 1/2 cup tapioca flour/starch
- 1/2 cup cornmeal
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp of sea salt
- 1/2 tsp of xanthan gum
- 1 tsp of pure vanilla
- 3/4 cup almond milk (or other non-dairy milk) OR 1/2 cup non-dairy milk + 1/4 cup unsweetened apple juice
- 2 Tbsp apple cider vinegar (or lemon juice)
- 1/4 cup brown rice syrup (agave or maple syrup could be subbed)
- 4 small ripe bananas, pureed or well mashed (about 1 1/4 cups)
- 1/3 cup unsweetened applesauce
- 1/3 cup melted coconut oil, earth balance or grapeseed oil
- 3 Tbsp chopped walnuts (pecans or almonds), optional (omit for nut-free)
Instructions
- 1. Preheat oven to 350 F. Grease a 8-inch round springform pan or 8X8 dish and set aside.
- 2. In a small bowl or cup, combine non-dairy milk and the 2 Tbsp of apple cider vinegar Let milk mixture sit for 5-10 minutes to form a buttermilk like liquid to eventually mix with the whole batter.
- 3. In a large mixing bowl, whisk together all of the flours and dry ingredients. Add vanilla, brown rice syrup, applesauce and oil to the dry ingredients and stir. Lastly add the banana and the milk-lemon mixture and mix well. Fold in nuts if using.
- 4. Let it start to rise and foam a bit from the baking powder and soda, then pour batter into prepared pan. Smoothy out the top with a spatula because it will bake how it looks, then bake for 40-45 minutes until the top is golden brown and the middle can be tested with a pick to ensure it is cooked through*.
