A gorgeous vegan damson plum and banana cake made with almond meal and aquafaba from chickpeas.
I'm not a big cake maker or eater but I like the denseness of this egg and dairy-free cake.
If you fancy an afternoon tea cake while on COVID-19 Lockdown, give this one a whirl.
Then, if you want to take it one step further, drizzle some liqueur on the top to turn it into a cheeky trifle.
300g almond meal
1 tsp baking powder
2 banana - mashed
3 tbs Damson Jam
1.5 tsp vanilla
Prep a cake tin lining it with baking paper
Pre-heat the oven to 180c
Beat the aquafaba and the sugar until the mixture is white.
Add the mashed bananas to the mix and beat until mixed thoroughly.
Add the dry ingredients in slowly beating until the mixture is smooth.
Lastly, add the plum jam in so that mixes evenly.
Pour into the cake tin and bake for about 50min or until a skewer comes out clean.
I topped the cake once it was cold with vanilla coconut yoghurt but you could use your favourite icing.