Rated 5 out of 5 based on 2 votes
- 10 - 12 Tbls rounded wholemeal atta flour
- 5 Tbls dessicated coconut
- 5 Tbls organic raw sugar
- 2 Tbls stevia
- 3 Tbls rounded nuttelex sunflower margarine
- 2 Tbls baking powder
- 2 x small ripe bananas
- 250 g fresh blueberries
- 1/2 tspn dutch cinnamon
- 2 Tbls vanilla essence
- 1 pinch seasalt
- 4 Tbls sunflower oil
- 100 ml soy milk or coconut quensh
- 1 cup icing sugar
- 1 Tbls rounded nuttelex sunflower margarine
- 1 Tbls vanilla essence
- 1 tspn fresh grated lemon peel
- 1 Tbls lime juice
- 2 Tbls soy cream or soy milk
Preheat oven to 170 C° and start with the sugar and margarine. Add to a bowl and whisk until combined well and fluffy.
Mash the bananas. Add the flour, stevia, vanilla essence baking powder, soy milk or coconut quensh,dash of salt and whisk to a smooth and creamy batter.
Add the “sugar fluff” and combine carefully.
Add the blueberries and cinnamon and mix well. Add to a baking dish and bake for approx. 25-30 min. Set aside to cool down complete.
When the cake is cooled out complete, make the glaze. Add icing sugar and the margarine into a bowl and combine a bit with your finger tips. Add the vanilla essence, lime peel, lime juice and soy cream …
… and whisk to a creamy and smooth paste.
Spread on the cake and sprinkle with dessicated coconut. Refridgerate for 2-3 hours.
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These look delicious Angela.
Thanks Sarah and Anna