Cake 1 Cup wholewheat flour 1/4 Cup oil 1/2 Teaspoon baking soda 1 Teaspoon baking powder 1/2 Cup sugar 1/8 Teaspoon salt 2 Bananas, very ripe, mashed 1/4 Cup soy milk 1/4 Teaspoon balsamic vinegar 1 Tablespoon icing sugar (for dusting) Frosting 1/2 Cup vegan margarine 2 Cups icing sugar 1 Tablespoon vanilla extract 2 Tablespoons soymilk 1/3 Cup cocoa powder Dash of salt
Cake Mix soy milk and balsamic vinegar and leave for 5 minutes to curdle. Combine the flour, baking soda, baking powder and salt in a bowl. Beat oil and sugar with a handheld mixer for two minutes. Add the soy milk mixture and beat until just mixed. Add the mashed bananas and beat until smooth. Gradually add flour mix, beating in after each addition until mixture is smooth. Do not over beat. Line a square pan/casserole dish with parchment paper and brush with oil. Pour in the batter and bake for 25 to 30 minutes in a 180 degree Celsius oven, or until a toothpick inserted in the centre comes out clean. Cool, before cutting the cake in half, frosting both halves and stacking them on top of each other. This gives you a double hit of the icing! Frosting Soften the margarine and cream with sugar. Add the vanilla extract, soymilk, cocoa powder, and salt. Mix until the frosting is light and fluffy. Frost your cake!
Source: Ana Lenard