Healthy Maple Syrup Sponge
Ingredients
- For the cake
- 350g gluten free self-raising flour, sifted
- 100ml maple syrup
- 100g coconut sugar
- 2 spotty bananas
- 75g dairy-free margarine
- 50g chopped pecans and walnuts
- 350ml dairy-free milk (almond, oat or soya)
- 2 tbsp apple cider vinegar
- 1 tsp ground ginger
- 1 tbsp baking powder
- 1/4 tsp xanthan gum
Preparation
Stir vinegar into the milk and leave for 5 minutes to curdle
Pre-heat oven to 180° (gas mark 4, 350F)
Line two 8 inch (20cm) cake tins with non-stick baking paper or a loaf tin
Mix all ingredients into a bowl, then add the milk and stir until smooth. Do not over mix
Bake in the oven for 35 minutes. It's ready when it's golden on top, firm and springy to the touch and a skewer comes out clean
Remove from tins and leave to cool completely on wire racks
Poke holes in the sponge and drizzle over more maple syrup for it to be soaked up
