Soft Cassava and Banana Cake (with Vegan and Keto options)

Moist, gluten-free banana and cassava cake, irresistible

Ingredients :

  • 3 ripe bananas, mashed
  • 150g of sugar (use a keto sugar substitute like erythritol for a keto version)
  • 3 eggs (or a vegan egg substitute such as 3 tablespoons of applesauce or ground flaxseed mixed with 9 tablespoons of water)
  • 120g of melted unsalted butter (or 120g of coconut oil or vegetable oil for a vegan version)
  • 200g of Yummi pancake and waffle mix with no added sugar (check the ingredients to ensure they are compatible with the keto diet)
  • 1 sachet of baking powder (approximately 11 g)

Instructions :

  1. Preheat the oven: Set to 180°C (thermostat 6) and grease a cake tin.

  2. Prepare the Banana Mix: In a large bowl, mix the mashed bananas with the sugar substitute (erythritol for the keto version) until you get a creamy consistency.

  3. Incorporate the Egg Substitutes: Add the eggs or the vegan egg substitute (applesauce or flax seeds) and mix well.

  4. Add the Butter or Oil: Pour in the melted butter (or coconut oil) and mix until smooth.

  5. Incorporate the Yummi Mix: Add the Yummi pancake and waffle mix (no added sugar) and the baking powder. Gently mix until just combined.

  6. Pour the batter: Transfer the batter into the prepared mold and smooth the top with a spatula.

  7. Baking: Bake for 40-45 minutes. Check for doneness by inserting a knife or toothpick into the center of the cake; it should come out clean.

  8. Cooling: Let cool in the mold for 10 minutes before unmolding. Let cool completely on a wire rack.

This banana cake is suitable for keto and vegan diets, made with Yummi's no-added-sugar pancake and waffle mix. Moist and delicious, it's perfect for a healthy dessert or snack!