Here we have a very moist cake for vegans or those wanting to avoid eggs, gluten, or dairy without avoiding taste. I’m sure you will like it. As I’m a ginger addict I always add a little ginger replacing some, but not all of the sultanas. Adjust to your taste.
1 egg or an egg replacer
115g/4oz potato flour
55g/2oz rice flour
55g/2oz ground almonds
15ml/1 tbsp sunflower oil
55g/2oz banana
juice of 1 orange made up to 170ml/6fl oz with water. (Note for those using egg replacer you may need a little extra water).
5ml/tsp grated orange rind
5ml/tsp ground ginger 20ml/1/2 level dsp gluten free baking powder
85g/3oz sultanas (optional) or crystallised ginger
Mix everything except the sultanas or ginger together in a food processor until
smooth and well mixed. Alternatively, beat the egg in a bowl and add the remaining ingredients slowly one at a time, beating well with a wooden spoon, just like my gran used to do. She made amazingly light cakes, but I don’t have the patience.
Add the sultanas or ginger.
Place the mixture in a small greased loaf tin bake in the centre of the oven at 400F/200C/Gas mark 6 for approximately 30 minutes or golden brown and firm to the touch.
Remove from tin and cool. Keep in a covered container in the fridge and eat within 3 days or freeze in slices.
