WE LOVE…GIN & TONIC CAKE pg27 // GINGERBREAD pg27 // LEMON & CHOCOLATE CAKE pg29
For the orange polenta cake, see page 26
Vegan raspberry, coconut & banana loaf
SERVES 10
50g (1¾oz) coconut oil
50ml (1¾fl oz) vegetable oil
100ml (3½fl oz) agave or maple syrup
175g (6oz) spelt or plain flour
1½ tsp baking powder
75g (3oz) ground almonds
125g (4½oz) desiccated coconut
3 medium ripe bananas, peeled finely grated zest of 1 lime
175g (6oz) raspberries
30g (1oz) coconut flakes
1 Line a 900g (2lb) loaf tin with nonstick parchment. Preheat the oven to 180ºC/Gas Mark 4.
2 Melt the coconut oil in a small pan or microwave and stir in the vegetable oil and agave. Sift together the flour and baking powder, then stir in the ground almonds and desiccated coconut.
3 Blend the bananas and lime zest in a food processor, or mash and mix by hand. Add the oil mix and blend again, then stir in the dry ingredients. Gently mix in three-quarters of the raspberries and pour the mix into the tin.
4 Top with the coconut flakes and remaining raspberries, pressing them gently into the mixture. Bake for 1 hour 15 minutes, checking the top after an hour and covering lightly with foil if it’s beginning to brown too much. Cool in the tin. This keeps well in an airtight container for 3-4 days.
Orange polenta cake
By Homepride Baking (@Homepridebaking)
SERVES 12
For the cake
220g (8oz) unsalted Homepride spread, plus extra for greasing
220g
(8oz)
caster
sugar
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October 2021
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