Raspberry Banana (Birthday) Cake
by Sarah, Broma Bakery for Dixie CrystalsThe recipe describes this cake as a fluffy banana cake layered with bright raspberry frosting makes for a show stopping springtime dessert and I think that’s about right.
Equipment
- 3 x 22cm (8 inch) Cake Tins
- Large Mixing Bowl
Ingredients
- Full ingredient list and method online at Dixie Crystals
- 2 large Ripe Bananas
- 3 cups Self-Raising Flour
- 1.5 cups Unsalted Butter
- 1/3 cup Milk
- 1/3 cup Raspberry Jam
- 6 tsp Orgran No Egg Egg Replacer
Instructions
- Recipe available online at Dixie CrystalsThis cake is moist, delicious and the flavour combination of raspberries and bananas is divine. With simple decoration, it's worthy to be elevated to birthday cake status.
- Vegan SubstitutionsVegan substitutions were easy and worked very well for this recipe. You'll find the full ingredient list and method here, with my vegan substitutes below.
- 🥚EGGS I used 6 teaspoons of @orgranfoods No Egg Egg Replacer with 8 tablespoons of water.⠀
Notes
This recipe worked perfectly with the vegan substitutions. It's a great alternative to banana bread or manky banana muffins for using up ripe - over-ripe bananas. It's a deliciously moist cake and kept well in the fridge for around 2 days after baking.
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