2 cups spelt flour
½ cup vegan butter
1 cup sugar
¼ cup organic soy milk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla essence
2 ripe mashed bananas
Cashew Cream
⅓ cup soft tofu
1 cup ground cashews
⅓ cup soy milk
1 teaspoon vanilla essence
(Sweeten to taste if desired)
Decoration:
Confectioner’s sugar
Jam
Directions
- Cashew cream: blend all the ingredients of cashew cream
- Mix the butter and sugar
- Put the mashed banana
- Put the baking soda into the milk, mix it
- Pour the milk and stir it
- Put the vanilla
- Tip the baking powder into the flour
- Mixed them
- Put the cake mixture into the muffin trays
- Cook these for about 15 minutes, at 180 degrees celcius
- For decoration: get a cake, chop the top off, cut it in half, trim the wings a little bit. Get a blob of cream. Put the wings on. Get a bit of icing sugar and put a little bit of jam in the center.
- Ready to serve