Cocoa Banana Cakes

Cocoa Banana Cakes

Text and Photo by Jac Kyles Baker 

Makes 4 cakes

Ingredients

1 ripe banana, mashed

1/4 cup soy milk

1/3 cup light brown sugar

1/4 tsp salt

1/4 tsp vanilla extract

3 TB vegan butter/oil spread

1 TB vegetable oil

3/4 cup all purpose flour

1 tsp baking powder

1/4 tsp baking soda

For the icing:

1/4 cup powdered sugar + 1 tsp water

Preparation

Make cake:

Butter/oil four ramekins or small glass microwave safe bowls.

In a large bowl, stir whisk together flour and baking powder.

In a separate bowl: beat sugar, cocoa, salt, oil and butter/oil spread until light and creamy.  Stir in mashed banana and soy milk.  Add vanilla extract.  Stir well.

Make a well in the bottom of the flour bowl.  Add about a third of the wet mixture to the well.  Stir in some of the flour.  Repeat until a smooth batter forms.  Do not over mix.

Place about 2 TB cake batter in prepared ramekins/bowls.  Microwave two cakes at a time on MED HIGH (70% power) 1 to 2 minutes.  Test doneness by sticking a toothpick into center of cake; it should come out clean.

Carefully remove ramekins/bowls from microwave.  Run a small knife such as a paring knife along the edge of ramekins/bowls to make it easier to remove cakes.  Cool on a wire rack for 5 to 10 minutes.

Carefully remove cakes from ramekins/bowls. Return to wire rack to completely cool.

Store cakes in an airtight container.

Make icing:

In a small bowl, combine water and powdered sugar. Stir until smooth.  Drizzle over cooled cakes.  Allow icing to set before serving.