Banana and Pear Cake
This vegan layer cake gets its moisture from mashed banana and olive oil, so it needs no eggs or butter. A mix of white and rice flour keeps the crumb tender. Between the layers go rose jam and whipped coconut cream, which give a floral, fruity filling that suits the sliced pear and banana on top. Chilling for a short time sets the cream, so the slices cut cleanly.
Instructions
Heat the oven to 180°C. Put the mashed bananas in a large bowl and stir in the brown sugar, olive oil and rice or coconut milk until combined.
Mix the white flour, rice flour and baking powder together in a separate bowl. Add this dry mixture to the banana batter a little at a time, stirring as you go.
Spread the batter in a non-stick cake pan and bake at 180°C for about 40 to 45 minutes, depending on your oven. The cake is done when it is browned and a skewer poked into the center comes out clean.
Let the cake cool completely, then slice it horizontally into 2 or 3 layers. Whip the coconut cream until it is fluffy.
Spread rose jam and whipped cream between the layers, saving some of each for the top. Cover the cake with the remaining cream and decorate with the sliced banana and pear.
Grate dark chocolate over the top if you like, and press the coconut shavings against the sides. Chill the cake in the fridge for 15 minutes so it firms up, then cut and serve.
Make it personal.
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