Right before berry season starts:
The ultimate vegan banana cake.
photo: taylor kiser on unsplash
Right before berry season starts:
The ultimate vegan banana cake.
photo: taylor kiser on unsplash
Baking season has officially started here at the office and of course we have considered baking the first strawberry cake, but we decided – for reasons of taste and regionality – that we would rather share the recipe for a spectacular banana cake. We actually enjoyed it in the morning for “breakfast“ along with a large cappuccino – simply amazing. Definitely also a great idea for the next cozy Sunday morning.
Ingredients:
2 1/3 cups oatflakes (fine) • 2-3 ripe bananas • 2 tsp cinnamon • 1 tsp baking soda • 1 tsp natron • 1 tsp lemon juice (to activate the baking soda and natron) • 1 tbsp coconut palm sugar or cane sugar • 1 pinch of salt • plant milk (oat, pea, or almond) • 2 tbsp almonds • Maple syrup for drizzling
How it’s done:
- Preheat the oven to 390°F
- Cover a small spring form with baking paper.
- Grind the oat flakes in a blender.
- Crush one banana and mix it with the flour.
- Add baking soda and natron and drizzle with lemon juice until the mixture starts to foam.
- Stir in the remaining ingredients – cinnamon, sugar, salt, and milk – and mix into a smooth dough.
- Pour dough into the springform and let it sit for 5 minutes.
- Slice the second banana and carefully press the slices into the dough.
- Sprinkle with 1-2 tsp sugar and a pinch of cinnamon and put the cake into the oven.
- The cake should be done after approximately 35 minutes (do the test with a skewer)
- Let it cool for 5 minutes before you remove the springform.
- Chop the almonds (of course you can also use almond flakes) and spread them over the cake.
If you like, you can also decorate the cake with some more banana slices. Eventually, sprinkle cake with another pinch of cinnamon and maple syrup – And enjoy lukewarm. Wow!
