Vickys Banana Pudding Poke Cake, GF DF EF SF NF.
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Ingredients of Vickys Banana Pudding Poke Cake, GF DF EF SF NF
- It’s of granulated sugar.
- Prepare of Koko Coconut-based Plain Yogurt.
- It’s of olive oil.
- It’s of vanilla extract.
- Prepare of gluten-free / plain flour.
- It’s of cornflour / cornstarch.
- It’s of xanthan gum if using GF flour.
- Prepare of baking powder.
- You need of bicarb / baking soda.
- You need of x 3oz packets Jello Pudding & Pie Banana Creme.
- You need of full fat coconut milk.
- Prepare of large bananas, sliced.
- You need of my previously posted free-from Cool Whip recipe.
- It’s of drizzle of my homemade Dulce du Leche sauce recipe.
Vickys Banana Pudding Poke Cake, GF DF EF SF NF step by step
- This recipe makes a lot, it's a party dessert serving around 12 people so feel free to half the amounts of everything!.
- Preheat the oven to gas 4 / 180C / 350F and lightly grease an 11"× 9" dish.
- Mix the sugar and yogurt together until the sugar dissolves. The Koko brand yogurt is made from coconut milk and is free-from dairy and soy.
- Whisk in the oil and vanilla.
- Mix the flour, cornflour, baking powder and bicarb together, then whisk into the yogurt mixture.
- Pour into the baking dish and put in the oven for 25 – 30 minutes until firm.
- Let cool then using the end of a wooden spoon, ruin your lovely cake by poking holes evenly all over it!.
- Whisk the pudding mixture with the coconut milk until smooth then pour all over the cake. Shake gently so the pudding goes into all the holes.
- Refrigerate for 2 – 3 hours until set well then layer sliced bananas all over. Do this just before serving so the banana doesn't discolour.
- Cut into squares to serve – I cut into 12.
- Pipe on some cool whip and drizzle with caramel sauce.
- This dessert won't keep very long as the sponge will absorb all the moisture from the pudding within a couple of days so best eaten immediately.
recipe by Vicky@Jacks Free-From Cookbook @cookpad