1 dl (100ml so 1/2 cup) raisins
1/2dl (50ml so 1/4 cup) rum
150g dairy free margarin
2dl (1 cup) sugar
2 bananas mashed
1 tsp vanilla extract
4 dl gluten free flour preferably self-raising
2 tsp baking powder (if you don’t have self-raising flour use double amount of baking powder)
1 tsp ground cinnamon
50g grated dairy free dark chocolate
3 tbs coco powder
2dl (200ml so 1cup) rice milk (or soy milk)
1. Soak raisins in rum.
2. Whisk margarin and sugar.
3. Mix the dry ingredients.
4. Add mashed bananans and vanilla extract to the margarin sugar mix.
5. Add dry ingredients into the mixture together with the rice milk. Mix well.
6. Cook in a cake tin for 30min in 175 celsius degrees.
I coated the cake with vanilla flavoured oat cream (1 pack of oat cream, 1 tbs sugar, 1 tsp vanilla sugar and 1 tsp of vanilla extract) and it was tasty but you can also use the avocado chocolate mousse recipe found in my blog and have that as an icing on the cake. Alternatively if you can use soy, whip the soy cream or serve with the soy custard, they would go lovely with the cake as well! Oh and almost forgot to mention..I cut the cake half and mashed banana and miz it with a small amount of oat cream and put it in between the cake to give some moist!