Here is a recipe for a lovely cake. It seems not to be much at first sight but is truly delicious. And if you happen to know people who can't tolerate gluten or cereals, this is great, as it is gluten-free. I initially got it of a website (Karina's Kitchen Gluten-free Goddess blog) and modified to be vegan. You can add some berries or fruits on top, or replace a part of the starch for cacao powder (plain cacao powder, of course, not the ones ofr chocolate drinks!) to get a chocolate cake.
1 - 1 1/2 cups almond flour (you can grind whole almonds if you have a decent grinder. Easier to buy powdered though.)
1/2+ cup tapioca/arrowroot/potato starch
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
pinches of fresh grated nutmeg, to taste
1/4 teaspoon sea salt
1/3 cup grapeseed or extra light olive oil (or a little more if needed)
¾+ cups light brown sugar (depends on how sweet you like things. This cake is very sweet with all those bananas, but original recipe actually called for 1,5 cups...)
3 medium to large very ripe bananas, cut up, mashed
2 teaspoons vanilla extract or 1 heaped tsp vanillin sugar.
Preheat oven to 175 degrees C (=350 degrees F.) Prepare the baking pan by lining it with greased foil or parchment (have it big enough for the batter to form a ~2-3 cm layer, not much more).
Pour the almond meal into a dry mixing bowl and add in the starch, baking soda, baking powder, sea salt and spices and whisk to combine.
Now for the psyllium. You can either add it as is to the dry ingredients, or let it sit in a fair amount of water (a. 0,5 dl) for about ten minutes, then add to the prepared batter (ie after mixing dry ingredients with sugar-banana-oil).
In a clean mixing bowl mix sugar and oil, then banana mash and vanilla. Beat well to incorporate. Add the dry ingredients into the wet, and beat for two minutes.
Pour the batter into the prepared baking pan and bake in a preheated oven for 30-50 minutes until done. Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, yet moist inside. Cool the cake completely on a wire rack.