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Veganized & Banan-ized BRM GF Vanilla Yellow Cake Mix
Yesterday afternoon, my 4-year old, Todd, said, “Let’s bake”!
He promptly pulled open the pantry door, and the first thing I spotted was our recently purchased BRM GF Vanilla Yellow Cake Mix. Todd likes to gather ingredients, so I instructed him to take the cake mix bag to the kitchen…
We read the ingredient list on the bag…
1 package BRM GF Vanilla Yellow Cake Mix
3 eggs
1/2 C melted butter or vegetable oil
1/2 C water
My veganized & “banan-ized” recipe looks is this:
1 package BRM GF Vanilla Yellow Cake Mix
(+add 1/2 t cinnamon)
3 ripe bananas
1/2 C Earth Balance
1/2 C organic soy milk (EdenSoy Extra Original)
BRM GF Vanilla Yellow Cake Mix package
Standing on a chair at the counter, Todd helped peel the bananas. He “Hulk-smashed” them with a potato masher. Next, he “Hulk-smashed” the (not melted) Earth Balance (EB) into the bashed bananas. He spooned the banana-EB mash into one mixing bowl, and he helped pour the soy milk into the same bowl. Meanwhile, I added cinnamon to another mixing bowl containing the dry cake mix. Finally, Todd helped stir the batter as I gradually added the dry mixture to the wet mixture.
I greased 2 glass loaf pans with coconut oil, and baked the cakes at 325 degrees for 40 minutes. The cakes sat in their pans for ~5 minutes, then I flipped them out onto a wire rack to finish cooling.
Cakes out of the oven
The resulting “banan-ized” cake had a subtle caramelized outer coating, and a spongy, dense inside. 3 bananas = excellent binding!
Frequently, Todd won’t even try the baked goods he makes, but this time he ate most of a slice!
My friend, Sharon, generously gave me a couple cups of ripe persimmon fruit over a year ago. Well, today I finally thawed them out and created this recipe. This version is gluten free (GF), but you could use any combo of wheat or other grain/nut flours.
The moisture content required a little longer baking time than usual (about 28 minutes instead of 23 minutes, in my oven). I’m really happy with the taste, because I had no idea what to expect!
Dry Ingredients:
1/3 C EACH – amaranth, coconut, brown rice & garbanzo bean flours
1/4 C oat flour/rolled oat combo (GF)
1/4 C ground walnut/pecan/hazelnut combo
1/4 C ground flax seed
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon
Wet Ingredients:
2 C very ripe persimmon fruit puree
1/4 C pure maple syrup
1/4 C coconut milk (full fat)
1 t vanilla extract
Raw sugar granules
Assembly:
Combine the dry and wet ingredients separately, then mix together. Spoon into 12 muffin liners. Sprinkle ~1/8 t raw sugar on top of each. Bake at 350 degrees for about 28 minutes.
**Vegan, dairy free, egg free.
Freeheel Vegan 