This cake is great if you are dairy free and still want a slice of something sweet to go with your cup of tea, or if you are looking for a cake that is just a bit healthier. If you are gluten intolerant you can swap the flour for ground almonds, to create an equally delicious, more moist cake.
75g cocoa powder
135ml boiled water
2 tsp vanilla extract
130g plain flour (or 125g ground almonds)
1/2 tsp bicarbonate of soda
200g caster sugar
Pinch of salt
150ml olive oil or rapeseed oil
1 banana (2 bananas for a stronger flavour)
Icing sugar for finishing (not essential)
1. Preheat your oven to 170°C and line and grease a 23cm/24cm circular cake tin with oil.
2. Put the eggs, sugar, and olive oil into a bowl and whisk for about 2 minutes. It helps to do this with an electric whisk, as your arm will get very tired!
4. In another bowl, add together the flour, bicarbonate of soda, and salt. Then add this to the mix and whisk for another 1 minute.
5. (If at this point you want a stronger banana flavour, chop the banana into pieces and stir into the mix.) Then pour into the prepared cake tin.
6. Chop the banana into thin slices and place on top of the mixture
7. Bake for about 40-45 minutes. (Bake for the same amount of time in an Aga in the roasting oven with the cold shelf on the second set of runners).
8. Once baked, allow to cool for 10 minutes and then remove from tin and dust with a sprinkle of icing sugar. It is best served warm with a cream or custard. Enjoy!