Our toddler is as obsessed with this cake as are we. We use overripe bananas for their delicious natural sweetness. Once the banana skins start browning, the starch in the banana turns into sugar which makes them a lot sweeter.
- If baking ahead of time, we recommend storing the cake at room temperature without the yoghurt icing and inside an airtight container. Then simply add the yoghurt icing when you want to serve the cake. It’ll last for at least a day, after which it will begin to dry. Storing the cake in the fridge will also cause the cake to dry and become firm.
- You can substitute the spelt flour with plain flour if easier.
- We use a thick oat-based yoghurt (by Oatly) which is firm enough to use as a substitute for icing. Other types of plant-based yoghurt might be too thin.
- If you like, you can add 2 teaspoons of maple syrup to the yoghurt icing for a touch of sweetness, but it works fine without.
- 75g (2.6oz) coconut oil, melted, plus extra for greasing
- 360g (12.7oz) overripe bananas (approx. 3)
- 1 tbsp vanilla extract
- 70g (2.5oz) white spelt flour
- 130g (4.6oz) plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda in the US)
- 2 tsp ground cinnamon
- 220g (7.7oz) carrot, coarsely grated, plus extra for decoration
- 80g (2.8oz) raisins
- 4 tbsp plant based milk (we use oat)
- 60g (2.1) walnuts, roughly chopped
For the yoghurt icing:
- 200g (7.1oz) plant-based yoghurt, see notes
- 1 tsp vanilla extract
- Preheat the oven to 160°C fan / 350°F. Then grease the base and sides of an approx. 20cm (8”) cake tin with coconut oil and line the base with baking paper.
- Next, peel the bananas, add the flesh to a large mixing bowl and mash with a fork until smooth.
- Add the vanilla extract and coconut oil to the bowl, then stir. Next add the spelt flour, plain flour, baking powder, bicarbonate of soda and cinnamon, then mix.
- Add the carrot, raisins and plant-based milk, then mix again until fully combined. Tip the cake mixture into the cake tin and bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.
- Meanwhile, to make the icing, whip together the yoghurt and vanilla in a mixing bowl using a whisk. Then refrigerate until ready to use.
- Once the cake has finished baking, turn it out onto a cooling rack and leave to fully cool.
- Spread the yoghurt icing all over and finish with a sprinkling of chopped walnuts and some grated carrot. See notes for storing instructions.