- 250ml water
- 200g soft brown sugar
- 75g dark brown muscovado sugar
- 125g dairy free margarine
- 35g cocoa powder
- 1 teaspoon wheat & gluten free baking powder
- 225g gluten free self raising flour
- 3 tablespoons ground almonds
- 2 medium ripe bananas, mashed
- 1 teaspoon egg replacer + 1 tablespoon nut milk
FOR THE GANACHE
- 45g dairy free margarine
- 50g caster sugar
- 40ml water
- 80g icing sugar
- 18g cocoa powder
DIRECTIONS
- Preheat your oven to 180 ºC. Grease a round baking tray and set aside.
- In a saucepan add the water, sugars, cocoa powder and baking powder. Allow to simmer over a low heat. This should take only 5 minutes. Set aside and allow to cool until warm.
- In a large bowl, mix the mashed bananas with the gluten free flour. Next add the egg replacer mixed with a tablespoon of nut milk.
- When the chocolate solution is warm to touch, pour into the flour mixture and beat to create a smooth runny texture.
- Pour into your greased baking tray and bake in the oven for 40 - 45 minutes or until a skewer comes out clean.
- To prepare the ganache, in a separate saucepan place the margarine, caster sugar and water and allow to simmer.
- Sift the cocoa powder and icing sugar then add to the saucepan. Mix well.
- Allow to cool, cover and place in the refrigerator for up to 20 minutes.
- When the glace is firm enough, beat it with a wooden spoon to soften a bit then coat the cake generously.
