Now, story time!
Fast forward 15 years and I wouldn't touch that stuff with a 50 foot pole. My love of banana cake, however, is still going strong. That's why I've been working on this cake! She's a beaut, isn't she?
healthy spiced banana cake
1 cup oat flour (I used gluten free)
1 cup spelt flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 cup unsweetened almond milk
1 tsp apple cider vinegar
1 1/3 cup mashed banana (about 3 medium bananas)
1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
2 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup + 1 tbsp maple syrup
2 tbsp coconut oil, melted
Preheat your oven to 350 degrees Fahrenheit. In a small bowl, combine almond milk and apple cider vinegar. Set aside and allow to curdle for at least 5 minutes.
In a medium bowl, whisk together mashed banana, flax egg, vanilla extract, salt, cinnamon, nutmeg, maple syrup, and coconut oil. Once fully combined, add the almond milk mixture and stir.
In a large bowl, mix oat flour, spelt flour, baking soda, and baking powder.
Add wet ingredients into dry and mix until fully incorporated.
Pour the batter into an oiled 8-inch round cake pan and bake for 25 to 35 minutes, or until an inserted toothpick comes out clean. Frost with chocolate frosting (see below) or our cinnamon cashew cream.
simple chocolate frosting (vegan + gluten free)
1/2 cup cacao powder
3/4 cup unsweetened coconut milk
1/4 cup maple syrup
1 tbsp coconut sugar
1 tbsp coconut oil
Combine all ingredients in a large bowl and beat with a hand mixer until fluffy. If the frosting is runny, allow it to set in the fridge or freezer for 15 minutes before using.
- This frosting will melt if kept at room temperature.
- Cocoa powder can be used in place of cacao.