Cookbook:Banana and Pear Cake (Vegan)

Base

 * 3 bananas, mashed until smooth
 * 1 cup of brown sugar
 * ½ cup olive oil
 * 1 cup of rice milk or coconut milk
 * 2–2½ cups of white flour
 * ½ cup rice flour
 * 10 g baking powder

Decoration

 * ~500 g of coconut cream
 * 250 g rose jam
 * 1 banana, peeled and sliced


 * 1–2 pears, peeled and sliced
 * 100 g dark chocolate
 * ½ cup coconut shavings

Cake base

 * 1) Preheat the oven to 180°C.
 * 2) Mix in the brown sugar, olive oil, and rice/coconut milk.
 * 3) Combine both flours and the baking powder. Gradually mix the dry mixture into the batter.
 * 4) Spread the batter in a non-stick cake pan.
 * 5) Bake at 180°C until the cake is browned and tests clean when poked with a skewer. This should take about 40–45 minutes, depending on the oven.
 * 6) When cooled, slice the cake horizontally into 2–3 layers.

Decoration

 * 1) Whip the coconut cream until fluffy.
 * 2) Spread the rose jam and cream between the cake layers, leaving some for the topping.
 * 3) Decorate the cake with the remaining whipped coconut cream, the banana, and pear slices.
 * 4) Grate dark chocolate on top if desired.
 * 5) Stick the coconut shavings on the side.
 * 6) Put the cake in the fridge for 15 minutes to cool and harden.
 * 7) Cut and serve.