I have a lot of friends who are lactose intolerant and I wanted to make a cake that has absolutely no dairy. Something that’s not too complicated.

I’ve made this recipe multiple times and have experimented with butter, applesauce and oil. All methods will yield a divine loaf perfect for tea time. The cake is the most moist with applesauce but there’s no need to buy a whole jar if you’re only going to use a 1/4 of a cup. Oil is best because it’s a pantry staple and butter obviously has lactose. I used my homemade oat milk in every cake and it works well, but if you don’t have lactose free milk hot water is perfectly fine.

Ingredients

1/2 cup of Xylitol

1/4 cup Applesauce/ 1/2 cup butter / 1/2 cup of oil

3 large eggs

2 tsp vanilla essence

2 tbsp lactose free milk/hot water

3 ripe bananas mashed

2 cups of gluten-free flour (I use the Woolies kind)

2 tsp bicarb

1/2 tsp salt

1 cup of Walnuts (optional)

Method

1. Preheat oven to 180 degrees

2. Spray a loaf pan with spray-and-cook

3. In a bowl, combine flour, bicarb and salt

4. In a separate bowl whisk sugar and applesauce/oil/butter

5. Add eggs one at a time , lactose free milk/water and vanilla - beat well

6. Add banana

7. Add dry ingredients, nuts and fold into mixture.

8. Bake for 35-40 minutes.

   TIP: I usually check on my cake at 30 minutes. I promise it won’t flop if you open the oven door early.