Banana Cake with Chocolate Frosting

Tofu Bolognese



1 Cup wholewheat flour 1

/4 Cup oil

1/2 Teaspoon baking soda, and 1 Teaspoon baking powder

1/2 Cup sugar and 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)


1/2 Cup vegan margarine

2 Cups icing sugar

1 Tablespoon vanilla extract

2 Tablespoons soymilk

1/3 Cup cocoa powder

Dash of salt




* 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!


* 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