Here is a banana foam cake recipe that is advertised as both gluten free and dairy free!
Ingredients:
- 2 bananas, peeled and cut into ~1cm slices
- 1 cup goat milk yogurt
- 2 tsp vanilla essence
- 2 eggs
- 1 cup rice flour
- 6 egg whites
- 2 cups caster sugar
Directions:
- Preheat oven to 150°C.
- Mash banana in large bowl.
- Mix in yogurt and vanilla.
- Whisk 2 eggs in separate bowl, add to mixture, and beat with electric beaters until smooth.
- Add rice flour a bit at a time and continue beating until mixed well.
- Use a spatula to clean the edges of the bowl.
- In a separate bowl, beat egg whites until soft peaks form. Continue beating while adding the caster sugar a bit at a time.
- Fold egg white mixture into banana mixture, sections at a time, until all combined.
- Pour into a large cake tin until about half full.
- Share the rest of the mixture out in a muffin tray, filling the molds about 3/4 full.
- Bake on lower oven shelves for approx 50 minutes.
- The center of the cake should be moist when inserting a toothpick, but the cake will not wobble when moved.
- The top of the cake will also look slightly burnt, but brown not black. This will be the case fairly early on in the oven.
[Recipe Courtesy of Dominica Malcolm]
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