Tuesday, July 16, 2013

Vegan Banana Walnut Cake ( Low Fat, Low Sugar)

What makes a cake moist? Most of the times it is sugar and fat that makes and keeps a cake moist. If the challenge is to make a cake that is low in both fat and sugar, it indeed becomes a challenge. I attempted making this kind of cake so that I can share this with someone who happens to be diabetic. If you are looking for a rich, very sweet cake, this recipe is not for you. I do have tons of other cake recipes and you can try them. But, if you want to eat something lightly sweet as a snack but don't want to feel guilty, then this might interest you.
One Year Back - Lentil Pulav / Masoor Pulav
Two Years Back - Oatmeal Bread
Three Years Back - Zucchini Bread
Adapted from Weight Watcher's
Whole Wheat Flour - 1 cup
All purpose flour - 1 1/4 cups
Corn Starch - 1/4 cup
Salt - 1/4 tsp
Baking Soda - 2 tsp
Sugar - 1/2 cup
Oil - 1/3 cup
Vanilla - 2 tsp
Walnuts - 1/2 - 3/4 cup chopped coarsely
Mashed banana - 1 1/2 cups ( about 4 large bananas )

Preheat the oven to 350 F. Spray a 10 cup bundt pan with vegetable oil spray. Or use two 8 X 4 loaf pans or 4 mini loaf pans. In a bowl, whisk together both flours, salt, corn starch and baking soda. Set aside. In another bowl, beat together banana, oil, sugar. Stir in the vanilla. Add the dry ingredients and mix gently. Stir in the walnuts and fold without over mixing the batter. This batter is very thick. Pour into the prepared pan and bake for 28 - 30 minutes in case of mini loaf pans or 40 - 45 minutes in case of a 10 cup bundt pan. Check if the toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then turn on to the rack to cool completely.

This is not a dessert cake. It is more like a snack cake that goes perfectly with a cup of coffee, tea or milk.

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