Banana, Rum & Raisin Cake with Coconut Icing (Vegan/ DF)

This is my first successful foray into the vegan cake world. It’s a space I’ve steered clear of for quite some time, half because I’m not vegan and have had a bit of an ‘if it ain’t broke don’t fix it’ attitude to baking, and half because I’ve tasted some very cardboard-esque vegan bakes in the past that have put me off.

This cake, however, contains aquafaba (that starchy water you get in a tin of chickpeas) and it’s a real game changer; just whisk it up in a stand mixer and it thickens like egg whites, bringing a great lightness to sponges. It’s worked particularly well in conjunction with banana in this recipe and the resulting sponge is moist, light and delicious- helped along with a few rum soaked raisins and a generous swirl of coconut icing for good measure. As a complete experiment this has worked really well and I hope some of you try it out over the next few weeks, vegan or not.


For the cake

  • 150g mixed raisins and sultanas
  • 4tbsp dark rum
  • 350g self-raising flour
  • 1/2tsp baking powder
  • 2tsp cinnamon
  • 1tsp mixed spice
  • 100g caster sugar
  • 100g soft light brown sugar
  • 75g pecans, roughly chopped
  • 125ml aquafaba (i.e. the drained starchy water from a can of chickpeas)
  • 250ml olive oil
  • 4 ripe bananas, mashed with a fork

For the icing

  • 3-4 tins coconut cream (I used 160ml tins but if you are buying different sizes just make sure you’ve got roughly 600ml overall)
  • 2-3tbsp icing sugar
  • juice 1/2 lemon


  1. Grease and line two 8 inch cake tins. Preheat the oven to 180c. Put the raisins, sultanas and rum in a bowl and let them soak for 10 minutes (stir occasionally to make sure they’re all plump and well flavoured).
  2. In a large mixing bowl stir together the flour, baking powder, cinnamon, mixed spice, both sugars and chopped pecans. Tip the aquafaba into the clean bowl of a stand mixer (alternatively use a handheld electric whisk) and whisk until frothy (about 5-10 minutes). Set aside.
  3. In a large jug mix together the olive oil and mashed banana then add in the thickened aquafaba. Make a well in the dry ingredients and add in the wet. Carefully fold the ingredients together until you have a batter free of flour lumps then stir in the soaked raisins and sultanas along with the rum.
  4. Split the batter evenly between the two prepared cake tins and bake for 30-40 minutes until a skewer comes out clean when inserted. At this point pop the coconut cream tins in the freezer (trust me, it makes the cream much easier to separate from the water and makes for a thicker icing).
  5. Once the cakes are baked leave them to cool completely in the tins and move onto the icing. Retrieve the coconut tins from the freezer and scoop out the hardened cream from the tops. Place this in a stand mixer along with 3tbsp coconut liquid (from the bottom of the tin). Whisk with the icing sugar and lemon juice until smooth, thick and lump free (add another tbsp of liquid to loosen if necessary but you shouldn’t need it) then place in the fridge to firm up a little.
  6. Once the cakes are completely cool and the coconut cream has firmed up slightly you’re ready to assemble. To do this just even off the cakes if necessary then spread a generous layer of icing over the first, sandwich on the second and repeat, creating a swirl design on top, if you like.
  7. Garnish with pumpkin seeds, pecans, banana chips and cinnamon.

Guilt Free Baking


Not everyone can afford to eat full fat, full sugar baked goods every day of the week, however that’s not to say we don’t crave a sweet hit once in a while… this is where my two new recipes come in. I have been experimenting with flavours and substitutions for a couple of weeks and have come to the conclusion that these are the best concoctions (so far)  if you’re after a healthier baked alternative. So, without further ado, here are the recipes.

First up are my skinny blueberry, banana and lemon muffins (pictured above). This recipe is great as it contains very low sugar levels- instead of tonnes of white caster sugar, apple sauce, bananas and blueberries add sweetness in a healthy and natural way. This muffin is also low in fat with only 2 tbsp oil per 12 muffins! Give these a try as they taste delicious (you wouldn’t guess they contained no butter or refined sugar) and are moist and fluffy.


180g self raising flour, 50g plain flour, 3tsp baking powder, pinch salt, tbsp cinnamon, tsp ginger, 2 tbsp brown sugar.

1 egg, 180 ml milk, zest of 3 lemons, 1 mashed banana, 3 tbsp natural honey, 4 tbsp apple sauce, 2tbsp vegetable oil, 2 handfuls of blueberries.


1) Combine the dry ingredients in a large bowl.

2) Whisk up the wet ingredients in a jug, then pour into the dry.

3) Mix lightly until just combined (overmixing will result in close, heavy muffins!)

4) Fold in the blueberries and spoon into muffin cases. Bake at 190 for 25 minutes, cool and enjoy!


My second recipe is for these new and improved trail mix protein bars. They are full of healthy ingredients but also provide a great energy boost due to the high protein levels and slow releasing carbohydrates.


2 cups of rolled oats, 1 handful sunflower seeds, 1 handful pumpkin seeds, 1 handful dried cranberries, handful raisins, handful dried prunes (chopped), 1 1/2 cups of mixed chopped nuts (I use walnuts, hazelnuts and cashews), chia seeds (for topping).

5tbsp peanut butter, 3tbsp honey, 200ml water.


1) In a pan, melt together the honey, peanut butter and water. Leave to cool for 10 minutes.

2) Combine all fruits, nuts and oats in a large bowl. Pour cooled liquid into the bowl and mix well to ensure no dryness remains in the rolled oats (if there is too little liquid, add a squirt more honey or a dash or water).

3) Line a baking tin with greaseproof paper and pack the ingredients tightly in, pushing down with the back of a spoon. Sprinkle generously with chia seeds.

4) Place in the freezer for at least 40 minutes then chop up and enjoy as a breakfast bar or snack. Store in the fridge.

Blueberry and Banana Muffins


I combined a few muffin recipes to create these delicious treats! Packed full of blueberries and mashed banana, these muffins are ideal for a healthy pudding or even a satisfying breakfast. I’ve topped them with a cinnamon streusel crumble for extra crunch and grated the zest of a lemon into the mix to add even more flavour. The key to any muffin recipe is not to over mix- you want to bring the dry and wet together until it is only just combined. I usually allow it to sit for about half an hour so bubbles form before baking too to make them extra light and fluffy. Why don’t you create your own recipes today, don’t be afraid of experimenting!