Fruit Cake - Raspberry Banana Cake

 

Makes one 9x9 inch one-layer cake

 

 Fruit Cake -Ingredients:

 

 Fruit Cake -Cake:

 

3 cups whole wheat pastry flour

1 1/2 cups maple sugar or brown sugar

1 1/2 tsp baking powder

1 tsp sea salt

1/4 cup ground flax seed

3/4 cup filtered water

1/4 cup avocado oil

1/2 cup mashed banana

1 cup oat milk or other plant-based milk

1 Tbsp pure vanilla extract

1/2 cup raspberry jam

1/2 cup fresh raspberries

 

 

 Fruit Cake - Frosting:

 

1 cup butter, I used Earth Balance (at room temperature)

1-2 Tbsp oat milk (I used Planet Oat, but you can use whatever plant-based milk you prefer)

1 tsp pure vanilla extract

1/2 cup freeze-dried raspberries, blended in a blender until they are fine powder

2 1/2 cups powdered sugar

 

 

Raspberries for Topping

 

 

Preheat the oven to 350 degrees Fahrenheit. Grease the sides and line the bottom of a 9 by 9-inch square cake pan with paper.

 

Mix the flour, sugar, baking powder, and sea salt in a big bowl and whisk to mix them well.

Combine the water and ground flaxseed.

 

To the flour mixture, add the flax mixture, avocado oil, banana, oat milk, and vanilla. Beat with an electric mixer for approximately one minute (or slightly longer if whisking by hand).

Fill the prepared pan with the cake batter.

 

To make a thick jam, mash the raspberries into the mixture.

 

Swirl the jam after using a knife to carefully spread teaspoons of it over the top of the cake.

You can take the cake out of the oven after it has baked for about 40 to 45 minutes, or when a toothpick inserted in the centre comes out practically clean with a few moist crumbs.

 

After taking the cake out of the oven and allowing it to cool for twenty minutes, cut around the edges of the cake, place a plate on top, flip it over, and tap it to remove it from the pan.  After removing the cake from the pan, let it cool fully.

 

One cup at a time, add the powdered sugar and raspberry powder and beat until thoroughly combined, light, and fluffy (if the frosting is too stiff, add that extra tablespoon of milk).

 

Evenly distribute the over the cake's top and sides.

Add raspberries on top.

After serving, savour the cake!

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