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.

Coconut and Lemongrass Panna Cotta

This panna cotta recipe can be adapted by substituting the coconut for flaked almonds, basil or other nuts and herbs. I love this tropical combination for summer though; paired with mango sorbet, sesame seeds and lime zest it makes for the perfect refreshing and light dessert to follow a late lunch or dinner.

Ingredients (makes 4):

  • 225ml whole milk
  • 225ml double cream
  • 200g coconut flakes (lightly toasted)
  • 1 stick lemongrass
  • 3 1/2 leaves gelatine (around 6g)


  1. Lightly grease four dariole moulds with a flavourless oil (such as sunflower).
  2. Place the milk, cream and lightly toasted coconut flakes in a saucepan. Bash the lemongrass with the back of a knife to release the flavour and add to the pan. Heat the mixture and bring gently to the boil. Boil for 1 minute then remove from the heat and leave to infuse for half an hour.
  3. Soak the gelatine in cold water for 5 minutes (until soft). Sieve the panna cotta mixture to remove the coconut and lemongrass then place back on the heat. Reheat until just steaming then squeeze the water from the gelatine and add. Mix in until dissolved then pour into the moulds.
  4. Chill in the fridge for at least 2 hours then remove from the moulds and serve as desired (dip the moulds in boiling water for a few seconds to make turning them out easier!).


Club Tropicana Birthday Cake

Yesterday I made a custom cake to order (I do this most weekends, so any requests- throw them my way). This one in particular was for an eleven year old, so it was pretty fun to make and a bit different to the sort of thing I usually offer. I’m not posting the recipe as it’s a compilation of lots of the ideas already on here, but thought I would share some pictures.

( FYI: It’s a chocolate fudge cake with chocolate ganache filling, vanilla buttercream icing, pastel meringues, colourful chocolate shards and some homemade glittery flamingos- might add arts and crafts to the CV?!)





Hope you like the design; if you’re interested in ordering similar custom cakes or are looking for a caterer for birthdays, weddings or any other events, please contact me at – I’m professionally trained and am here to help…

Thanks for stopping by!