Guilt-Free Rainy Day Cake
This is a strawberry and grape cake. It contains no butter or packet sugar. It’s gluten-free, low in bad fat, full of fruit and fibre. And it’s very yummy. Give it a go.
This is a revised abitmoreveg recipe. It’s revised because I had too much cake topping in the original version – I wanted to use up six ripe bananas that I had that day. I mentioned in the recipe that it was better with less of a topping so when I remade it for this post I used much less cake batter to cover the same amount of fruit and it’s definitely the best way to make this cake. And it’s so good. This is also a variation of an old twimii recipe – one of my favourite which I have made so so often – the Apple Banana Cake. This cake is sweeter though.
This sweet treat is gluten-free, dairy free, low in fat, high in fibre and has very little refined sugar in it. I did add some vanilla bean paste to the cake batter and that does contain some sugar but most of the sweetness comes from the fruit. It’s a pretty healthy sweet treat which is why I called it guilt-free and it’s a good way of using up ripe fruit before it’s too ripe. The vegan soft fruit cookies and the apple banana cake are also great for using up fruit.
I have to admit that even though the twimii version is the better cake the abitmoreveg cake looks better – admittedly it was pretty good too. But although this one may not look as good it tastes better.
- 75g ground almonds
- 3 ripe (spotted brown) bananas
- ~20 sweet grapes
- 10 - 12 strawberries
- 1 large egg
- 1 teaspoon vanilla bean extract
- sunflower oil for greasing the cake tin
- Turn the oven on to 140 C. Grease an 8" cake tin. Use a deep tin if you have one as the fruit juices boil up while the cake is baking and will spill if the dish isn't deep enough.
- Halve the grapes and slice the strawberries. Line the greased cake tin with the fruit.
- Put the ground almonds into a deep bowl. With a fork mash up the bananas into a gooey mush. Add the goo to the almond and crack in the egg, Beat together until it's all well combined. Stir in the vanilla bean paste.
- Pour the cake batter over the fruit and spread out so that it covers all the fruit. Place in the heated oven and leave to bake for 1 hour.
- When it's done take out and leave to cool for 30 minutes. It taste even sweeter when it's cooled.
I called it a rainy day cake because it was raining the day I made it for abitmoreveg – and because you’re using up stuff they way you’ve got to when the rainy day comes.