Have you heard about the Secret Recipe Club? It’s a monthly food blogger event where each blogger is secretly assigned another blog from which to draw inspiration. There are so many participants that posts actually go out three times a month now! Crazy.
This month I was assigned 365 Days of Baking. Yep, it’s just what it sounds like – an ambitious attempt to bake every day for an entire year. Wow. Of course, baking and blogging every day means that some recipes are better than others, and so the author of 365 Days of Baking uses a rating system of 1 to 4 rolling pins to help the reader decide what recipes might be worth trying. I love this idea – and it takes so much pressure off to get every recipe just right.
I actually started by checking out her 1 rolling pin recipes. The Margarita Cookies, in particular, caught my eye. I thought the flavors sounded really interesting, and it seemed like one that would convert to gluten-free fairly well. And, I made them. And she was right. It’s great in concept, but not so much in execution. Oh well.
And then I was asked to make a cake. In case you haven’t noticed, I don’t do a lot of cake around here. It’s just not my thing. But, for a friend? Always. Whatever they want. And so I settled on the Banana Cake – a 3 rolling pin recipe. Of course, I made it gluten-free and vegan. The wonderful thing about banana cake? It’s really just banana bread in disguise. And, well, I dig banana bread.
Fresh Banana Cake
1 T. apple cider vinegar, plus almond milk to equal 1/2 cup
1/2 T. ground chia seed
4 T. (48 g) palm shortening
4 T. (56 g) soy-free Earth Balance Buttery Spread
1.5 cups sugar (yep, I used white sugar)
1 1/4 cups (310 g) mashed bananas (about 3)
1 t. vanilla
3 ounces white corn flour (not corn starch or corn meal)
3 ounces sweet rice flour
3 ounces white rice flour
1 t. xanthan gum
1 t. baking soda
1/2 t. salt
Preheat the oven to 350°. Oil and flour a 9″ springform pan. (I used the sweet rice flour for the pan.) Mix the apple cider vinegar, almond milk and chia seed together and set aside.
In a large bowl, cream the shortening, Earth Balance and sugar together. Beat until light. (This takes a while.)
Add the bananas and vanilla and beat well.
In a small bowl, mix the flours, gum, baking soda & salt. Add the dry ingredients to the creamed ingredients and beat well.
Add the almond milk mixture and beat well.
Pour into prepared pan and bake for 50 minutes. Check it after 30 minutes. If it is browning too fast, place a loose piece of tin foil over the pan to prevent browning.
Cool in the pan for 10 minutes. Open the springform pan and place a cooling rack on top of cake. Invert the cake onto cooling rack. Cool Completely. Split and fill and frost with your choice of filling and frosting.