We love cake at Transition Cafe and we like a fresh cake on the counter everyday. As a surplus food cafe we need to be creative and use what we have available. We do sometimes buy eggs and butter to make a lovely sponge if we need to. However recently we’ve been re-thinking our usual recipes and methods to try and use what we have.

So, rather than creaming the butter and sugar as we all learnt as children with our grannies we’re looking to American-style muffin recipes which often use oil instead of butter or marg. Vegan recipes are a great inspiration and give us egg-replacement suggestions. Today we have slightly adapted this recipe from the Vegan Society to make a chocolate banana cake.

We often have an abundance of sweet and ready to eat bananas, going speckly brown on the outside but perfectly ripe on the inside.