Gluten Free Banana Chocolate & Toffee Cake
In stock
Having a food allergy or intolerance doesn’t mean you can’t eat cake. These cute individual cakes are both gluten and dairy free.
Having a food allergy or intolerance doesn’t mean you can’t eat cake. These cute individual cakes are both gluten and dairy free.
Makes 6
Ingredients
- 100g coconut oil
- 100g golden caster sugar
- 3 ripe bananas, mashed
- 3 eggs
- 200g gluten free flour, sieved
- 100g dark chocolate, melted
- For the toffee glaze:
- 100g sugar
- 25g butter
- 50ml double cream
- banana chips for decoration
Method
Lightly grease Aga individual pie tins or loaf tins.
Place the oil and sugar in a mixing bowl and cream together. Add the mashed banana and beat together to combine.
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
Sieve the flour into the bowl then stir it into the mixture, followed by the melted chocolate.
Divide the mixture between the prepared tins and bake
3, 4 and 5 oven AGA: Place in baking oven on oven grid shelf on the floor, for approximately 25-30 minutes until risen and springy to the touch
2, oven AGA: Place in roasting oven on oven grid shelf on the floor, with CPS directly above, for approximately 25-30 minutes until risen and springy to the touch
Conventional: Cook in preheated oven 180oC /170OC fan/gas mark 4, for approximately 30 minutes until risen and springy to the touch
Leave the cakes to cool in the tins for an hour before transferring to a wire rack.
For the sauce: place sugar on a medium heat on the boiling plate until it turns into a golden caramel. Take care not to burn it. Carefully whisk in butter and then cream, then bring back to the boil.
Allow to cool before pouring over the loaf cakes.
Decorate with banana chips.
Recipe by Steve Wattrus of University college Birmingham
