Environmentally-Friendly

Chocolate cake

You will need
1 large overripe organic banana (230g)
1 cup (125g) organic soy flour
3/4 cup 100% corn cornflour
11/4 teaspoons bicarbonate of soda
1/2 cup (50g) cocoa powder
11/4 cups caster sugar
150g butter, melted
1 tablespoon white vinegar
1 cup evaporated milk
2 organic eggs
1/2 cup mashed organic banana
2 tablespoons organic raspberry jam

Method
Line greased round cake pan with baking powder
Sift flours, bicarb soda, cocoa and sugar into large bowl, add butter, vinegar and milk
Beat with electric mixer on low speed for 1 min: add eggs, banana and jam, beat on medium speed for 2mins
Pour cake mixture into prepared pan: bake in moderate oven for about 30 mins
Stand in cake tin for 5 minutes : turn into wire racks and cool

Please note you can put the mixture into 2 tins and sandwich cakes with whipped cream if desired