Vegan Polenta Banana-fig Cake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A different take on a fruit cake, made with yellow polenta and mashed banana, and studded with figs and raisins. Laced with brandy, but you can use apple juice if you want. Low-fat and totally vegan, though you can substitute if you wish. Ingredients:
1 egg replacer, prepared |
1 banana, mashed |
2/3 cup cane sugar |
2 cups soy milk |
1/4 cup brandy |
1/2 cup yellow cornmeal |
pinch salt |
1/2 cup dried figs, diced |
1/3 cup raisins |
Directions:
1. Preheat oven to 375. Grease an 8 square pan.
2. Beat egg replacer, banana and sugar in a large bowl.
3. In a saucepan, bring soy milk, brandy, and salt to a brisk simmer, remove from heat.
4. Gradually add soymilk to banana mixture.
5. Return everything to the saucepan, add corn meal and whisk until thickened and beginning to bubble.
6. Add figs and raisins to the batter and pour into the cake pan.
7. Bake 40 minutes.
8. Cool 20 minutes in the pan, then invert onto a plate.
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