Just the right amount of sweet: a festive cake that’s not full of butter and sugar. You can decorate it beautifully with grated coconut and pieces of dried mango.
Lactose free | Vegan
8 servings. Preparation time 25 mins. (plus 40 minutes for baking and cooling).
- Vegetable margarine
- 350 grams sieved wheat flour
- 1 sachet baking powder
- Pinch of salt
- 1 tsp. vanilla powder
- 300 grams Fairtrade cane sugar
- 200 ml olive oil
- 1 Fairtrade banana, peeled and sliced
- 250 ml Fairtrade coconut milk, well-stirred
- 5 pineapple rings, drained and cut into chunks
- 50 grams Fairtrade dark chocolate, in small pieces
- 100 grams Fairtrade dark chocolate, in pieces
- 20 grams Fairtrade grated coconut and pieces of dried mango
- Violets or other edible flowers
- Preheat the oven to 200°c. Grease a spring-form cake tin (24 cm) with margarine and sprinkle with flour
- Mix the flour, baking powder, salt, vanilla and cane sugar together in a bowl. In a separate bowl, puree the oil, banana and coconut milk with a hand blender.
- Mix the dry and wet ingredients together. Stir in the pineapple chunks and pieces of dark chocolate (50 G). Mix well, but not for too long (the batter should be thick, syrupy, and above all, not too runny). Pour the batter into the spring-form and bake for approximately 50 minutes until cooked. Prick in the middle of the cake carefully with a toothpick. If the toothpick comes out clean, then the cake is cooked. If not, cook for another 10 minutes. Leave the cake to cool down completely, and then carefully flip it over onto a plate.
- Melt the remaining chocolate (100 G) au bain-marie. Pour the melted chocolate over the cake and sprinkle with grated coconut and pieces of dried mango. Decorate with the violets.