1. Mix the vegan milk and the vinegar and set aside.​
2. Combine the flour, cocoa powder, baking soda, baking powder and salt then shake through a sieve into a big bowl.​
3. Add oil, hot water (with coffee powder) and vegan milk into the powder mix and whisk until well combined.​
4. Cut both bananas into 1cm thick slices and mix carefully into the dough.​
5. Oil a 24cm spring form and coat the inside with semolina flour, be sure every spot is covered with semolina.​
6. Pour the cake mixture into the cake form and slightly shake it to evenly distribute.​
7. Bake in the middle of a pre-heated oven at 175°C (345°F) for 35 minutes.​
8. When ready, remove the cake from the oven and allow it to cool completely before cutting.

You can substitute different fruits for the banana such as apple, pear and cherry.​

Created by Daniel Schneider, Electrolux Professional.