Who doesn’t love a Bundt cake? In this banana-laced version, the unique flavor of palm sugar makes the cinnamon-spiced pecan filling absolutely crave-worthy. The cinnamon drizzle is optional but highly recommended for gilding this wonderful cake with more sweet cinnamon. Recipe and photo from Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious* by Robin Asbell. Serves: 8 1 cup granular palm sugar, palm sugar paste, or Sucanat 1 tablespoon ground cinnamon 1/2 cup pecans, chopped 1 1/2 cups whole-wheat pastry flour 1/2 cup unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup mashed bananas 3/4 cup nondairy milk 1/2 cup canola oil 1 tablespoon egg replacer, such as Ener-G Cinnamon Drizzle (optional) 2 tablespoons agave syrup 1/2 teaspoon ground cinnamon Preheat the oven to 350°F. Oil a Bundt pan. In a small bowl, combine 1/2 cup of the sugar and the cinnamon and stir until well mixed. Stir in the pecans. In a large bowl, combine the flours, baking soda, baking powder, and salt and whisk until well mixed. In a food processor, combine the bananas and remaining 1/2 cup/100 g sugar and process until smooth. Add the nondairy milk, oil, […]
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