Baking
Vegan Berry and Banana Tray-Bake
I've made vegan cake before and often the results have been dense, soggy, and full of really expensive ingredients. In an attempt to cater for my vegan sister I made this berry and banana tray-bake. I was half expecting it to be left untouched by my family but it was half-eaten by the end of the day. Definitely my most successful vegan cake so far! It's so simple to make, has a really light texture, and doesn't require you to buy any fancy ingredients. It is the perfect way to use up brown bananas and soggy berries!
To make this cake you will need:
- 170 g caster sugar
- 75 ml vegetable oil
- 60 ml unsweetened almond milk
- 2 tsp vanilla extract
- 3 ripe bananas
- 175 g plain flour
- 2 tsp baking powder
- pinch of salt
- 1 cup of berries (I used a mix of raspberries and blueberries)
- A handful of flaked almonds (optional)
Grease and line a 9 inch square tin with vegetable oil. Preheat the oven to 175 C.
In a large bowl whisk together the sugar, oil, milk, and vanilla extract.
In a separate bowl mash the banana. Add this to the liquids in the large bowl and mix.
Add the flour, the baking powder, and the salt to the bowl. Fold until just combined. Don't worry if there are lumps. Over-mixing will mean that you don't get a lovely light-textured traybake.
Set aside a few of the berries to top your traybake. Carefully mix the rest into your cake batter.
Pour the mixture into your prepared tin. Top with your berries and sprinkle a handful of flaked almonds over the top.
Bake your traybake for around 40 minutes or until golden brown on the top and an inserted skewer remains clean.
Once cooled, cut the traybake into slices. I cut mine into 12 pieces but cut depending on how big you want your pieces to be.
Dust with icing sugar, make a big pot of tea, and enjoy your delicious and guilt-free vegan traybake.
Love Rhiannon x
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