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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 28 |
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Very moist and flavorful cake. Can be made up to 3 days ahead of time. Ingredients:
2 1/4 cups flour |
3/4 cup white sugar |
1 teaspoon vanilla extract |
2 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 large orange (zested and juiced) |
1/2-2/3 cup rice milk |
2 ener-g egg replacer equivalent to 2 eggs (2 tb replacer cup boiling water) |
1/4 cup boiling water |
1/4 cup shortening |
1/4 cup applesauce, unsweetened |
1 large banana, sliced thin |
1/4 teaspoon nutmeg |
Directions:
1. Preheat oven to 350°F.
2. Spray bundt pan with pam.
3. In mixing bowl, add flour, sugar, baking powder, baking soda, and nutmeg.
4. Add shortening, cut until mix is full of crumbs. Add orange zest.
5. Add orange juice to a 1-cup measuring cup and fill it with the rice milk, to make 1 cup.
6. Add juice/milk mix to the flour mix and applesauce. Mix it well.
7. Add egg replacer and vanilla and mix.
8. Add banana slices and stir gently.
9. Pout into pan.
10. Bake for 40 to 50 minutes. Let it cool for 15 minutes before inverting.
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