Eggless Banana Chocolate Cake

I love to bake. Almost the only time I will religiously follow a recipe and not take any shortcuts is when it comes to baking. I pull out all the artillery required (measuring spoons, cups and even the scale) and sift and level off ingredients, convinced that the science of baking requires strict adherence to the recipe. 
I tried this for the first time last weekend when some dear friends (who are vegetarian) came over for a visit and a game of canasta. For those who want to try an egg free recipe (be it for dietary reasons  or merely for lack of eggs when you want to bake) - here is an easy, fudge like cake that is a sure winner.I made a simple glaze this time, but am sure that a cream cheese or peanut butter frosting will add a whole new dimension to this cake.

INGREDIENTS:


Cake

• 3 cups all purpose flour
• 2 cups flour
• 11/2 tsp baking soda
• 3/4 tsp salt
• 1/2 cup unsweetened cocoa
• 1 cup dried cranberries (optional)
• 4 very ripe bananas mashed
• 3/4 cup cooking oil (I used sunflower)
• 2 Tbsp vanilla essence
• 2 cups water
• 2 Tbsp white vinegar

Glaze

• Juice of 2 oranges
• 1/2 a cup of sugar

METHOD:

1. Preheat oven to 350 F
2. In a mixing bowl measure out all the dry ingredients and use a whisk to mix together
3. Add the mashed bananas and other wet ingredients and mix
4. Mix the wet ingredients with the dry and using a wooden spoon or a wire whisk combine until batter is smooth (no need for an electric cake beater for this one)
5. Pour the batter into an ungreased pan, I used a bundt pan, bake for 40 -45 minutes or until a knife or skewer inserted into it comes out clean
6. Make the glaze by heating the juice and sugar until it becomes a thin syrup






7. Using a skewer, make holes in the cake and pour the glaze over the cake. Sprinkle icing sugar before serving