1 Cup wholewheat flour
1/4 Cup oil
1/2 Teaspoon baking soda
1 Teaspoon baking powder
1/2 Cup Chelsea White Sugar
1/8 Teaspoon salt
2 Bananas, very ripe, mashed
1/4 Cup soy milk
1/4 Teaspoon balsamic vinegar
1 Tablespoon Chelsea Icing Sugar (for dusting)

Icing
1/2 Cup vegan margarine
2 Cups Chelsea Icing Sugar
1 Tablespoon vanilla extract
2 Tablespoons soymilk
1/3 Cup cocoa powder
Dash of salt

Mix soy milk and balsamic vinegar and leave for 5 minutes to curdle.

Combine the flour, baking soda, baking powder and salt in a bowl.

Beat oil and Chelsea White Sugar with a handheld mixer for two minutes. Add the soy milk mixture and beat until just mixed. Add the mashed bananas and beat until smooth.

Gradually add flour mix, beating in after each addition until mixture is smooth. Do not over beat.

Line a square pan/casserole dish with parchment paper and brush with oil.

Pour in the batter and bake for 25 to 30 minutes in a 180 degree Celsius oven, or until a toothpick inserted in the centre comes out clean.

Cool, before cutting the cake in half, icing both halves and stacking them on top of each other. This gives you a double hit of the icing!

Icing
Soften the margarine and cream with Chelsea Icing Sugar. Add the vanilla extract, soymilk, cocoa powder, and salt.

Mix until the icing is light and fluffy. Decorate your cake!

Republished from Vegan NZ.