Yoga Kitchen – Simple, healthy, compassionate, vegan.
Gluten, egg and dairy free coconut banana cake
Apart from being totally plant based – so no eggs, or dairy products – this cake is also gluten free. Gluten are the sticky, elastic protein that we find in certain cereals, above all in wheat, and to a somewhat lesser extent in rye, spelt or barley. Many people’s bodies have a hard time digesting gluten. Some cereals have no harmful gluten. Best examples are millet, rice and corn. In this cake recipe, we use a mixture of rice and millet flour. Because they contain no gluten, the pastry dough is not so elastic and sticky as wheat based dough. But our other ingredients – the beans and the bananas – largely compensate for this.
Small white beans (like the Italian cannelini) are the secret protein source of this recipe. If you start with dried organic white beans, soak them overnight and then cook them very tender. Put the beans in a cooking pan, cover them with water and put to boil. Do not add salt to the cooking water. Let them simmer for 45-60 minutes, checking to add water if it evaporates. You could also cook them in an old fashioned pressure cooker, that will reduce the cooking time to at least half. But if you don’t like to soak, you can also use canned organic black beans, they’re soft and ready and need no cooking for this recipe.
Who needs eggs? Eggs are very often used in industrial pastries. Modern egg farming is harmful and cruel to chickens, even if they’re produced so-called organic. Unless you take care of your own chickens and still allow them to live along happily after they’ve stopped laying eggs, there are plenty of healthier and cheaper alternatives.
Like a simple banana. Or apple puree. You can even lick the remains of the pastry dough without fear of contracting some kind of salmonella infection, often associated with the consumption of raw eggs.
We don’t use butter or milk either. Modern day cows, those beautiful sensitive creatures with their magnificent big wet eyes, live miserable lives at dairy farms, and dairy products are unhealthy. We don’t want any cruelty of this kind in our plates.
In this recipe, we’ve opted for a gluten free type of flour. But you can also use a five cereal mix or wholewheat spelt flour for a non gluten free version. Almost all nowadays’ nutritionists agree that modern wheat is to be avoided alltogether. Some call it the omnipresent chronic poison in our diet.
What you will need to make a normal sized cake (about 700 gr):
- 2 very ripe bananas. The riper, the better. They can be dark brown on the outside.
- About 250 gr rinsed white beans, cooked tender or canned.
- 6 tablespoons of a neutral tasting oil that can be heated, like highly oleic sunflower oil.
- 1 tablespoon agave or maple syrup, or another cereal based syrup (optional, for extra sweetness).
- 100 gr of dessicated grated coconut.
- 1 to 1 1/2 table spoon of baking powder.
- 1 cup (about 100 gr) millet flour, or 50 gr of rice flour + 50 gr of millet flour.
- 1 pinch of sea salt
- 10 gr of almond pellets for decoration on top. (optional)
Put the beans, the oil, the sweetener and the bananas in a food processor and mix, first slowly, then at higher speed. Mix thoroughly. The result will be a cream coloured, smooth mixture.
Mix the dry ingredients: the flour, baking powder and the pinch of salt. Gradually add the dry ingredients to the cream coloured mixture in the food processor till the mix becomes a bit dryer, but still pretty smooth.
Preheat your oven to 180°C/340°F.
Spoon the contents of your food processor into a greased cake tray, rectangular or round shaped. If you don’t like to grease the tray, you can line it with baking paper instead. Top the pastry with the almond pellets before sliding the cake into the oven.
Bake for about 30 to 35 minutes.
With healthy and respectful ingredients like these, a sweet cake like this one becomes health food bursting with love for the planet!