Gluten free banana cocoa cake

A moist and delicious cake which is perfectly complimented when served with a dollop of vanilla yoghurt

Ingredients

• 1 x large over-ripe banana
• 1 ¾ cup Simple Baking Mix
• 1tsp bicarbonate of soda
• ½ cup cocoa powder
• 1 ¼ cups caster sugar
• 150gram butter, melted
• 1 tablespoon white vinegar
• 1 cup milk of choice (eg. evaporated/soya/rice/skim or full-fat cow)
• 2 eggs
• 2 tablespoons sugar-free raspberry jam

Method

Grease two 22cm round sandwich cake pans, line bases with baking paper.

Sift flour, soda, cocoa and sugar into a large bowl; add butter, vinegar and milk. Beat with electric mixture on low speed 1 minute; add eggs, banana and jam, beat on a medium speed 2 minutes.

Pour cake mixture into prepared pans; bake in moderate oven about 30 minutes.

Stand cakes in pans 5 minutes; turn onto wire racks to cool.
(sandwich cakes with whipped cream if desired).